From Serve Yourself: Nightly Adventures in Cooking for One, by Joe Yonan (Ten Speed Press)
2 tablespoons raw shelled pistachios
1 (3-ounce) tin smoked oysters in olive oil, drained
1/4 teaspoon pimenton (smoked Spanish paprika)
2 thick slices rustic-style bread
1/2 very ripe avocado, peeled and pitted
5 or 6 large green olives, pitted and chopped
Fleur de sel or other best-quality flaky sea salt
Heat the pistachios in a small, dry skillet over medium heat, shaking the pan frequently, until they are very fragrant and starting to brown in spots, 2 or 3 minutes. Immediately transfer them to a bowl to stop the cooking.
In a small bowl, toss the oysters with the pimenton.
Preheat the broiler with the rack set 4 to 5 inches from the flame or element. Broil the bread on one side until very dark brown, even slightly blackened in spots, 2 or 3 minutes. Transfer to a plate.
Divide the avocado flesh between the two bread slices and spread with a knife. Top with the oysters, then the green olives and pistachios. Sprinkle with a little salt, and eat.
Source: Dominca Cooks
Monday: Baked eggs and tortillas with creamy tomato sauce on a bed of shredded cabbage.
Tuesday: Sweet and Sour chicken with broccoli, book choi and rice
Wednesday: ribs, Mac n cheese, green beans
Thursday: gumbo leftovers
Saturday: Shepherds pie