So, Friday. Yes.

IMG 6022 300x300 - What to make this weekend: ToastedSome years ago, I dated someone who had this thing in his life called Summer Fridays. Apparently this is a regular thing that exists outside of healthcare? It totally blew my mind when I first heard about it. The way I understood it, the way Summer Friday works is that basically everybody gets to leave the office early on Fridays between Memorial Day and Labor Day and go drink. Yes? Maybe?

I used to get so jealous as I’d duck into a stairwell at the hospital where I was an intern for an afternoon snack-and-text break. Dude would be sipping rosé with his work-peeps at an outdoor cafe at 3 pm (for better or worse, I like men who like pink wine), while I munched on dry-roasted edamame from a ziploc in my lab coat pocket.  In a stairwell.

I’d run a hand through my unruly, humid-weather hair and sigh.  The few friends who were also doing this new thing called Instagram were posting pictures of glasses of prosecco and bare feet in Central Park.  Then I’d remember that it would still be light out when I left for the day since I’d started my day so early, and besides—drinking alcohol in the sun makes me drowsy and cranky so I was better off not doing that.

Someone pointed out to me recently that being self-employed means it can be summer Friday every day all year long. If you want it. Technically, this is true, but then it wouldn’t be special. You’d just be day-drinking on the regular, and well, no thank you. Consider the source, obviously—one or two glasses of wine is enough to give me a major headache, which is awful for productivity.

That said, I am all about small pleasures and simplicity this time of year. For example, recently I’ve been enjoying really easy lunches that require minimal prep time, such as a big salad and some kind of pretty sprouted-grain toast thing on the side with protein on it. I’m so descriptive, I know. IMG 0896 300x300 - What to make this weekend: Toasted

Interestingly, since this food jag started, I’ve found myself getting a lot of carb-centric media inquiries. For example, this article on Yahoo in which I answered some questions about bread went up this week. I also commented on a collection of breakfast toast recipes for another website, so my brain has been very focused on bread and things you put on bread.

This week, I thought I’d share a few of my personal favorite toast ideas.

Sweet: 

  • Nut or seed butter and fruit (sliced banana, apple, pear, stone fruit, berries, etc)
  • Tahini with strawberries and  honey
  • Ricotta with sliced fig and honey
  • Ricotta with berries
  • Cottage Cheese, chopped nuts, and cinnamon
  • Goat cheese, strawberries, basil, and balsamic reduction

Savory:

  • Avocado with sea salt and hemp or chia seeds
  • Avocado with fried egg
  • Avocado with smoked salmon
  • Hummus and roasted peppers
  • Hummus and sliced cucumber
  • Hummus mixed with pumpkin puree
  • Hummus, hard-boiled egg, and tomato
  • Brie, caramelized onion, and sautéed mushrooms
  • Goat cheese and roasted veggies
  • Tahini and roasted eggplant
  • Black garlic
  • Labneh and roasted veggies

What’s your favorite toast topping?

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