Colour is my day-long obsession, joy and torment.
– Claude Monet
I have a friend who is colour blind. I accidentally found out one day. He is a brilliant music director. He had decided everyone that was playing instruments in a big group he directs would be wearing red t-shirts.
I mentioned, the day before the concert, that I thought that if everyone on stage where to wear a red t-shirt, it will surely be an great visual spectacle.
He answered that to tell the truth, he has no idea what it would look like because he is colour blind. Very colour blind, it seems. Apparently there are so many colours he can’t distinguish, but throughout life has found out some tips for himself to guess if something is say, red, or brown, or blue or green. Or whatever colour it may be… Just so as to not make a fool of himself when talking to certain people.
Another curious point was that when he was small and learning colours, he was always in trouble with the teacher at school because he never got the colours right.
As the very mild hypochondriac that I am, I’ve sometimes wondered if I’m colour blind and don’t realise it. Ok, I definitely think that I am not. Especially because I am very good at analysing colours, their nuances, and aspects of light. Maybe more on that another day! On the other hand, there are certain shades of blue that borderline on purple, that I would consider blue and others consider purple… But no, I don’t think I’m colour blind.
Are you colour blind? If so, I would love to know some thoughts about it.
Today I have two recipes. After having gotten after a (not too publicised) thing for artichokes, I currently have an obsession for avocados. I’ll gladly simply put together avocado on toast for a meal if I’m in a rush. Contrary to this recipe here, the avocado need not be overripe. Oh, and the bread need not be toasted. Avocado on toast with some salt and pepper is wonderful. However, sometimes I’ll dress it up a little. Here are couple of ideas.
Avocado with fried egg. Ingredients (for 2 servings):
2 slices bread
1 teaspoon olive oil
Peel, remove the seed and cut the avocado into slices. Arrange on some bread. Add a very small amount of salt.
Heat the olive oil in a frying pan. Fry the eggs. Add the fried egg. Sprinkle some salt and freshly ground black pepper.
Avocado with fresh parsley and shallots. Ingredients (for 2 servings):
1/2 teaspoon chili flakes
2 slices bread
Peel, remove the seeds, and cut the avocado into slices. Peel and cut the shallots. Cut the fresh parsley.
Arrange the avocado on the bread. Then add the shallots, fresh parsley, chili flakes, salt and freshly ground black pepper.
Note: I didn’t bother to toast the bread, but it may have been even be better if I did so.
Thank you for reading!