The Impish Husband and I like to go mountain biking at a local state park near his parents’ place on the weekends. We always pass by a farm market that sells plants, fruits and vegetables, and eggs from their own free range chickens. I’d been meaning to stop by for some time but had never found the right opportunity. However this time, as we were on our way to the park, I nearly caused my husband to drive off road with my squealing when I saw a new sign out front of the market that said they had chicks and ducklings for sale. We were decked out in bike gear and were trying to hit the trails before it got too hot out but luckily my lovely sister-in-law volunteered to head back after we’d showered and cleaned ourselves up after our ride. My sister-in-law is an avid and talented photographer and my friend Inna had generously lent me her DSLR to play with for the weekend while I decide whether or not to take the plunge and buy a camera of my own. So we both grabbed our cameras and headed out.
Our local supermarket had avocados on sale the other day. We picked up twelve of them. Perfect. No blemishes and just ripe. It felt like a wonderful way to celebrate the amazing Spring weather we’ve been having. In addition to some quick guacamole, I used up some of them in this avocado and egg sandwich. I was originally inspired by Joy the Baker’s Simple Lunch. With a very short list of ingredients and minimal prep work, you can pull this together in less than 10 minutes. We had this for breakfast but it also makes a nice light, Spring lunch. Tomatoes aren’t quite in season yet, so I’m sure this will be even better with the impish mother-in-law’s homegrown tomatoes in the summer. Can’t wait!