Just what the internet needs, another toast recipe. I met up with an old friend, now living in San Francisco this week. Among many other things discussed over sunny pints, the topic of the tech booms transforming our cities and hipsterfication of everything came up. It reminded me of a story I heard on This America Life on the origin of the San Francisco artisan toast trend that seems to make up 50% of Instagram right now. You’re probably rolling your eyes right now, but the story is both inspirational and sad. It originated in a cafe called Trouble, which is run by Giulietta Carrelli, a woman who struggles with schizoaffective disorder. She set up her cafe as a lifeline, against all the odds, after years of living rough. It was a way to stay connected to her surroundings and to interact with people and have a support network. Everything she sells is something which has helped her through the worst moments of her illness in some way. She started selling toast because it represented comfort and home. You can read the whole story here which I’d strongly recommend doing rather than going on my very flawed summary. It’s a nice reminder that people are more than the sum of their troubles.
Black pudding is something that will always remind me of Ireland, and home, so I’ve included it here. You could also use chorizo, or just keep it veggie if the idea of blood sausage is too creepy. This recipe makes about a cereal bowl sized amount of pea guacamole, it’s an easy thing to whip up quickly to share with friends.
- 250g frozen peas, cooked
- 100g goats cheese or feta
- 1 avocado
- 2 teaspoons lemon zest
- juice of 1/2 lemon
- 1 tablespoon Greek yogurt
- 1/2 teaspoon chopped garlic
- A pinch of chilli flakes (optional)
- Bread of your choice
- Black pudding
- Blend all the ingredient 6 ingredients, and check seasoning. Add chilli flakes if using.
- Fry some slices of black pudding, and serve the guacamole slathered on toasted bread with warm black pudding on top.