I’m currently reading exactly five books. Some new, some reruns. I have a fervent policy to not reread a book lest it be a life-changing, worthwhile reread. I’m weird like that.
Is it just me, or is there less and less time to snuggle into a book? I plopped into bed nigh unto midnight last week and realized I hadn’t actually held a paper book in my hand for over a month. A MONTH! What sort of person allows a thirty-day stretch come between her an the musty smell of well-loved paperbacks? Apparently, I do. Boo.
So, with 20 days left before cookbook deadline (read: NOT the time to be making mid-year resolutions), I feel to make some mid-year resolutions. For one thing, I resolve to pick up a papery book and read from it everyday. Even if it’s just a paragraph. Even if it’s just a word. Even if I just pretend to skim the pages whilst I text Savor.
That’s where you come in. Once I get through these first five books, I need five more that are crazy-fab. Got a recommendation for a don’t-miss read? I’d love to hear.
In exchange for your book brilliance, hows abouts I offer you this blessed little recipe, which is the perfect accompaniment to an afternoon of Spring reading. The only thing that would make such a trade more fair would be if we could all kick it together at a spontaneous afternoon Avocado & Book Party. There’s just never enough of those.
Creamy Avocado Chicken Salad
The flavors of this chicken salad are reminiscent of summer grilling. If you've got a bit of leftover chicken from the night before, this is a great way to use it up for lunch. Otherwise, feel free to boil a breast of chicken or zap one in the microwave for a super-speedy meal. Enjoy!
1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded
In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!