What we did this weekend: Kite surfed. Slept. Yoga. Dined with friends. Added avocado to E’s forbidden foods list.

I’ve been loathe to do this for months, because according to E I can still use avocado on a sandwich as long as it’s in the form of guacamole. But plain, sliced up chunks of avocado are not welcome. “Its a consistency issue,” he argues. You know, because one is green and mushy, the other is… green and mushy.

I’ve tried to sneak sliced avocado in a few sandwiches, but E always picks it out. I thought he was just giving me a hard time, until we ordered breakfast wraps—pictured above—from Joni’s in Montauk this weekend. They did a beautiful job enveloping hot eggs, roasted red pepper, zucchini and ripe avocado into a warm whole wheat wrap. But when E unwrapped his sandwich, he let out a groan. “Yuck! Avocado!”

He twisted his face into a frown and used his finger to scoop out the green veggies from his sandwich. “That offensive, huh?” I asked. “Bleeech!” E groaned, mouth full. In five minutes, the sandwich disappeared; the avocado lay discarded on the wrapping paper.

Ok, E, I’ll stop pretending. You hate sliced avocado. We’ll add it to the list. But you need to promise me we’ll perfect our own house guacamole recipe by the end of summer.

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