Heard melodies are sweet, but those unheard, are sweeter
Ingredients (2 large servings): – 8-10 medium potatoes – 2 avocados – 1 red onion – 1 tsp Dijon mustard – 2-3 tsp mayonnaise – salt and black pepper Method: 1 Peel and wash potatoes and avocados 2 Cut potatoes into 0.3 cm slices and boil in salted water for 10-12 minutes, then drain water 3 Peel and cut avocados 4 Peel and chop red onion 5 Combine boiled potatoes, avocados, chopped onion, mayonnaise, Dijon mustard: carefully mix 6 Spice with salt and pepper, serve warm !
Do not be angry with the rain; it simply does not know how to fall upwards
Ingredients (for 2 servings): – 2 ripe avocados – 6 slices of rye bread (it is really tastier with rye bread) – 125g cream cheese (e.g., Almette) – 4 sprigs of green onions – 2 tsp of lemon juice – 1/3 tsp salt – 1/4 tsp black pepper
Method: 1 Mash avocado pulp in a bowl with salt, pepper, lemon juice and cream cheese 2 Prepare 6 triangle slices of rye bread and toast them 3 Put the avocado mixture on the toasts 4 Serve with chopped green onions and enjoy !
When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries.