I know that if I was a blogger worth her salt I’d consistently post pictures of what I’m eating. But I’m also old-fashioned like my 2nd grade teacher, Mrs. Steinacker (or Steinbrenner, or Steinbergen-something) at East Butler Elementary School in Dwight, Nebraska. She berated her class of 7-year olds in 1983 that “not all books have pictures; in fact, smart kids can make the pictures in their HEADS, and you should be at the point where you’re making your OWN pictures, not letting someone make the pictures for you.”
1 ripe avocado. [Locally, the best are at Price Chopper right now, though you can’t go wrong with Wegman’s either. Stay away from Wal-Mart avocados. They will always make you sad, with their seemingly firm-yet-yielding resistance. You will bring them home and cry to find their innards brown and stringy.]
Mash the avocado with a few globs of cottage cheese and a generous generous sprinkling of garlic powder. If you have no cottage cheese, you can stick an ounce of cream cheese in there instead, though I’m trying to cut back on fat* so I’m doing a lot of substituting cottage for cream these days. Also, “generous sprinkling” of garlic powder is a bit of a euphemism; I tend to cover the top layer of the mash with garlic powder completely.
Spread on toasted whole wheat pita bread. Eat over sink. Use finger to squeegie remaining avocado from the bottom of the bowl.
*Yes, I know how fatty avocados are. But it’s a plant, and in my world plant fat doesn’t count.