Janet wrote:

> I just mash the canned sardines with a fork, spread them on the hot toast
> and serve with a wedge of lemon to squeeze over.

Needs avocado!

(Today is the last day of California Avocado Week. Lin and I enjoyed an
avocado-centric dinner at a local restaurant on Tuesday. The biggest
surprise was the *wonderful* avocado panna cotta for dessert.)

Bob