Californian Breakfast

Ever since I moved to California fifteen years ago, I have been relishing strawberries. Instead of two brief weeks in mid-June, strawberry season in northern California stretches from April (if we are lucky, it starts in late March) until October, and the berries are simply delicious all that time. Different varieties come on the market in a sweet parade through the spring and summer months. In a good year, I can still buy really ripe, local strawberries in late October.


As if that wasn't enough, there are also avocados. Avocados are a literally a gift from heaven, as rich as butter and better for you. Around this time of year, I get my first breakfast that features strawberries and avocados, both at the peak of flavor.


If you've never spread avocado on toast like butter, I'm here to tell you that you are missing a major treat. My Beloved introduced me to the practice, one morning after one of *those* (ahem!) nights, and that first bite was a revelation. Having been an avocado-belongs-in-salads person for the first forty-something years of my life, I was initially skeptical, but he urged me to take a bite and, frankly, I was so deeply in crush with him I think I'd have tasted live snails on his recommendation. I'm still pretty nuts about the guy and now I'm in love with avocado toast, too.


If you don't live in California, bookmark this post for mid-June when you can get really ripe, fragrant, local strawberries. Then hele on down to your local market for an avocado you can ripen on your windowsill until it just gives to a light finger press. Toast up some good wheat bread (my fave is Honey Wheatberry), spread on your ripe avocado, snuggle it up to a few perfect strawberries and prepare to have one of *those* breakfasts.