Dinner last night was some figs, baby kiwis and olives. 

Baby kiwis are the little green buds in the basket with the figs. Inside they are just like a full size kiwi but without all the exterior stubble trouble. The olives are a great example of local eating at it’s best. The flavor of the actual olive shines through more than the flavor of the oil and curing ingredients (which tends to happens with jarred olives). It’s grassy and complex.

BREAKING NEWS: I have a toaster. Somehow missed it in my first sweep. Now, because this is merely a quasi-kitchen, the toaster only half works. You toast one side of bread, flip it, toast the other side. Nonetheless, I’m thrilled with this new manner for manipulating bread. 

In honor of this addition to the equipment community, breakfast this morning is toast with butter. The multigrain bread I bought gets hard and crumbles easily, making it kind of difficult to butter. Which, of course, reminded me of the scene from Truffaut’s Bed and Board featuring Claude Jade’s lesson on how to butter without breaking—put one piece under the other as you spread. It works! 

For lunch, it’ll be what amounts to a guacamole sandwich. I took an avocado, tomato, spring onions, pepper and a clove of garlic and smashed them all around. This was no mean feat, as my mushing equipment was a dinner spoon and plastic bowl. 

Before

After

Unfortunately, by time I’m ready to eat this the avocado will be brown. Which: gross. But not deadly.