For approximately the next month, I will not be in my own kitchen. This means that I am eating incredibly simply. Not pasta simply. Not really even sandwich simply. I’m talking about toast simply.
But that doesn’t mean that life has to get too dull. There are a lot of things you can do with a piece of toast.
For one, there’s the Biery Cinnamon Toast Technique. In Paul’s family, they treat cinnamon toast like garlic bread, and put it under the broiler so that the cinnamon sugar gets a bit bubbly and caramelized. Isn’t that genius? Or does everybody do that, and I was just incredibly deprived for those first sad Paul-less years of life?
If you’re in the mood for something more savory, might I recommend cheese toast? Employing that same technique, spread with butter, sprinkle with that cheese mix, and place under the broiler or in the toaster oven until lightly browned. This is the perfect accompaniment to tomato soup. Paul made a huge batch of the cheese powder last month, and it’s been gone for weeks.
There’s always avocado on toast. Depending on how much you love it, and how much avocados cost in your part of town, smash more or less a half an avocado on a big slice of multi-grain sourdough. Sprinkle with salt and pepper and a squeeze of lemon if you have it, mash that stuff into the avocado, and eat.
I am a lover of variety, but still, there were years that I ate almond butter and apricot jam on toast every single weekday. It’s just that good. And goes perfectly with a big cup of milky coffee.
And you, how do you spread it?
