When it comes to food preparation I am utilitarin and cheap. It has to be instant or quick and easy like chocolate or peanut butter and fruit sandwiches. So for lunch today I noticed a nice avocado. I smashed it together with about 1/3 tangy tarter sauce and spread it on open faced pumpernickle. One slice got color and heat with a light sprinkle of spiracha and the other a mild smoked paparika. Slice into squares. Salt to taste.
I thought it was good with horse radish cheese and a can of Lemomatta.

Steve if you eat alot of fish, your carbon 14 test will indicate you are a hundred years older than you are. But why do they call it brain food?