The first Garden Swap of 2018 took place just before St. Patrick’s Day. Therefore, neighbors were instructed to draw inspiration from the holiday and bring green food. Enter Avocado Toast (more on this later).
What we weren’t prepared for was the surprise that awaited us. Frankly, one half of our Garden Swap hosts were not prepared either…
Denise & Patrick opened their lovely backyard to the swap. In the backyard of their quaint Spanish bungalow is an oasis of palms surrounding a tiled pool. We were greeted by a live Irish band. That wasn’t the surprise though…
You see, this was their anniversary and Patrick had planned a surprise for Denise. With all their friends and family hidden in the neighbor’s house next door, Patrick welcomed the swappers, and introduced his lovely wife and wished her a happy anniversary. One by one, their friends and family arrived through the gate to Denise’s surprise… her sister, all biking their friends, the officiant of their wedding, and more. Then came the cupcake tower and a case of champagne (Veuve Clicquot… these people know how to party).
And NOW the SURPRISE… a PROPOSAL, and a surprise Vow Renewal! “St. Patrick,” indeed. You are one lucky lady, Denise….
Thanks for sharing such a special moment with the ‘hood! And congrats to the two of you!
Here’s my contribution to the swap if you’re feeling lucky.
- 1 Avocado, sliced
- 1 lemon
- 2 Tbsp Pomegranate Seeds
- 4 Basil leaves
- 1 green onion
- 3 Tbsp Olive Oil
- Fennel Fronds for garnish (optional)
- 4 Tbsp Balsamic Vinegar, reduced
- 2 slices Sourdough Bread, toasted
- 1 Garlic Clove
- Salt & Pepper to taste
Make the balsamic reduction by heating the balsamic vinegar over high heat until reduced by half. It should be syrupy. Set aside to cool. Make the basil oil by putting basil, green onion, and olive oil in a mini-food processor.
Toast the sourdough bread. After it is toasted, rub the raw garlic clove on the toast. To assemble, put the avocado slices on the bread. Sprinkle with lemon juice to preserve color. Add the pomegranate seeds, then drizzle with basil oil and balsamic reduction. Sprinkle with salt and pepper. Put a few fennel fronds on for garnish.