Audrey’s soon to be alma mater, The Hamlin School, put on a lovely musical The Wizard of Oz. I went to see it last night and was pleasantly surprised by how good it was, especially considering the fact that they only had two weeks of rehearsal. The girls looked like they were all having a lot of fun, singing and dancing their hearts out. I have always believed that anyone can act if he or she is given the right part. And these kids proved me right. They were all impressive in playing the characters they were assigned to do. According to Audrey, she had the most embarrassing part in the whole show — Toto the dog. She was in a thick furry dog suit, bouncing around and sweating like crazy. I could tell that there were moments she subconsciously wanted to hide when she was on stage. I told her afterwards that, like anything in life, the only way to enjoy something is to give it all. According to Angela who went to see her in today’s performance, Audrey was having a great time prancing around with confidence.
I made some yummy avocado toast with massaged kale salad and lemon olive oil marinated fennel salad for lunch — a perfect light meal to enjoy two hours before curtain time. Massaged kale is one of Angela’s favorite salads, while the marinated fennel is Audrey’s favorite. The ingredients are deceptively simple, but the result is refreshing and tasty.
4 slices of bread of choice
2 avocados, separated
1 bunch lacinato kale, stemmed and sliced
1 fennel bulb, thinly sliced
2 tablespoons + 1 teaspoon fresh squeezed lemon juice, separated
2 tablespoons olive oil, separated
Salt and pepper to taste
1 tablespoon or more toasted pumpkin seeds
A pinch lemon zest (optional)
A couple of mint leaves (optional)
A few slices of radish (optional)
Make the massaged kale salad according to instruction in this link.
Make the marinated fennel according to the instruction in this link.
Mash 1 avocado with 1 teaspoon of lemon juice and a pinch of salt.
Toast the bread slices.
Spread mashed avocado evenly on the 4 pieces of toast.
Top the toast with kale salad or marinated fennel. Add thinly sliced avocados. Top with thinly sliced radish or mint leaves and sprinkle on the pumpkin seeds.
The recipe makes 4 servings.