As much as I love words, there are weeks I’m not sure what to write.

There are other times when I have enough columns bursting to get out and I get them onto the screen (digital paper?), setting myself up for several weeks.

When that happens, I try to keep ahead of the game, but alas, it doesn’t always work.

It’s the week after Easter, and I have a couple Lovin’ Spoonfuls ready to go, but I was hoping to keep up the momentum.

Maybe if I ramble on enough, something will happen. Do you do that, too?

I’m going to give it a try.

I talk about my friends Amy and Ollie a lot. They’re synonymous with most of my stories, and this should spur some kind of cool recipe.

Amy and I really enjoy food, and we enjoy trying new places just to see what we find.

A few years back, we would go around the Mahoning Valley, trying out local coffee shops on Sunday mornings.

Like with many friendships, it worked for a while until one day we had to shift plans. But the great news is, they’re still in my circle of friends and we regularly see each other.

We’re in a season of busy right now, but it’s a good thing and a good look as we evolve into the next chapter.

Isn’t that awesome to be able to say? I love it.

Getting back on track, during our winter meanderings, I was introduced to lavender lattes, which is when I found out I do not like the heavily herbal taste of said plant, and I discovered my favorite, avocado toast.

Eureka, the rambling worked.

My millennial heart finally understood the hype of this taste. The carbs (my favorite), the buttery flavor of the mashed-up, green goo, the crunchy and slightly bitter arugula topped with drizzled honey?

My mouth is watering just thinking about it.

This is one of my favorite things to make at home when I have the ingredients because it’s not entirely unhealthy.

Use gluten-free bread or pita, pumpernickel or rye. Sometimes, whatever you have in the pantry is exactly the best “mishap,” too.

And if you don’t like the strong taste arugula has, slap some basil or (boring) spinach on the toast instead.

Hot honey is all the rage right now, and I don’t see why that wouldn’t be an interesting substitution.

For toast, I like my avocado how I love my mashed potatoes — a little on the lumpy side. I use a fork or spoon, but if you’re making this for a few people, pull out the potato masher or even electric mixer.

Wash it down with a coffee drink or really, anything you want that you think will go great.

Coffee, water, chocolate milk, wine… and let me know what you end up creating.

Avocado Toast

Ingredients

Bread

Mashed avocado

Arugula or basil

Honey or hot honey

Everything Bagel seasoning

Directions

Mash avocado and set aside.

Toast bread to your liking.

Generously spread avocado on the bread while still warm.

Top with arugula, basil or fresh greens of your choice.

Drizzle with honey and seasoning.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.