"For whatever it's worth: It's never too late to be whoever you want to be. I hope you live a life you're proud of, and if you find that you're not, I hope you have the strength to start over."
- Eric Roth, Benjamin Button (a story by F. Scott Fitzgerald)
I've been writing emails with one of my longest-time friends about the hamster wheel of worry and fear and how it can hold us in its grip. Her being a new mom, myself about to be one, and the fresh batch of angst that comes along with a little life dependent on you and doing things "right."
I love this quote, T, made me think of you. May we be women of confidence and faith - that we fearlessly enjoy the ride relieved we don't control the universe. xo
AVOCADO SANDWICH WITH GREEN HARISSA // Makes 2
Green Harissa recipe adapted from Ashley Rodriguez for Food + Wine
Hugh isn't huge into mint, so while Ashley calls for 1 cup each mint and cilantro, I cut the mint yield with half parsley and it worked great. Not too minty while still offering some of it's fresh flavor. Seed the jalepenos depending on your heat tolerance - I took out about half the seeds and thought this had the perfect amount of spice. Click on the link for her original recipe where she tosses it with noodles, shrimp and feta. Sounds great.
I went for a straight harissa spread, while we mixed Hugh's with 2:1 harissa to organic mayo ratio and it was delicious. Possibly preferred. If you are one for high-quality mayo, creamy greek yogurt or even a dairy-free cream cheese, the harissa is perfect for a sammy when it has this creamy factor going on as well. Add roasted chicken, quick seared tofu, a fried egg...really you could expand from here a million ways.
- /green harissa/
- 1 clove garlic
- 1 cup cilantro
- 1/2 cup mint leaves
- 1/2 cup parsley
- 2 jalepenos, stemmed and seeded to your heat preference
- juice of one lemon
- 1/2 tsp. each cumin, ground fennel seed, sea salt
- 1/2 cup extra virgin olive oil
- 2 whole grain rolls or 4 pieces bread of choice
- 1 large, ripe avocado
- 2 leaves romaine lettuce
- 1 small bulb fennel, sliced super thin
In a food processor, add the garlic, cilantro, mint, parsley, jalepenos, lemon juice, cumin, fennel, salt and pulse to combine. With the motor going, drizzle in the olive oil until blended but still a little rough. Transfer to a container and set aside.
Toast your bread. Mash up the avocado with a pinch of salt. Spread a few spoonfuls of harissa on one side of the bread and mash half the avocado into the other side of the bread. Layer a piece of romaine and a handful of thin sliced fennel and close up your sammy to enjoy or pack for an adventure.
