In light of my recent hard drive crash giving me a major case of the sads, I’m going to attempt to refocus and keep things light today. I tend to stick my head in the sand when something’s bothering me, otherwise I turn into a buzzing ball of emotions.
So speaking of refocusing. I have a new camera lens! It’s a Nikon 50 mm f/1.8 and I love it. Love it, love it. I’m basically fighting the urge to run down the block screaming “I’M IN LOVE! IM IN LOVE! AND I DONT CARE WHO KNOWS IT!” Of course this now gives me an excuse to take 100000000 more photos than I usually do. So, essentially, I’m the now the photog equivalent of Edward Scissorhands. Just call me Jenny Camerahands! Or don’t, because that would be pretty weird.
What’s not weird, is my latest edible obsession. I have to give the pilot credit for this one, because when he breezed into the kitchen to make us Easter brunch he made something magical. I’m not exactly sure what to call it, but it’s basically a hybrid between a pumpernickel bagel with lox [my FAVORITE!] and smashed avocado toast [aka handheld awesomeness] with some lightly salted, thinly sliced tomatoes on top for added oomph. I’m once again faced with the desire to go streaking down the street but I’ll refrain and merely blog it instead.
You’re welcome, neighbors.
So anyways, this is almost too quick and easy to count as a recipe but it’s so yummy I couldn’t not blog it, ya know? Make it for breakfast, brunch, brinner or just as a snack and you’ll totally understand why I’m so cuckoo for cocoa puffs over it. It’s goooooood. So good those extra o’s were absolutely necessary.