It was a really disappointing semi-final baseball game last night for Kory and the Amherst High School team.  They lost by one point.  The last at bat, we all really thought they would tie it up or pull ahead, but it was three pretty quick strike-outs, and the game was over, meaning no more baseball for Kory.  Though they had a really good season, there was still a pretty discouraged 17 year old at my house last night.  I was pretty sad that they lost, too, but I am glad that I won’t have to do any re-arranging of our scheduled trip to Texas next week.  The loss means that we can leave as planned on Monday morning, I can get to my Classical Conversations training in Austin, Kory can attend the orientation he registered for, and we can spend some time with family in the area.  Whew!  We had to get this in before 17th when my friend Karla comes for a visit, and the 21st when Kory leaves for Haiti.  So glad it seems to be working out so far.

Speaking of schedules, would you believe our summer schedule is almost planned and scheduled down to the day?  Yikes.  There’s this trip to Texas, the visit from Karla, Kory’s trip to Haiti, his graduation/birthday party, a trip back to Texas for Kory in July for a freshman camp, youth camp the week after he gets back, a couple of weeks at home, a week long vacation to Maine at the beginning of August, a week back at home, and then another trip to Texas to take Kory to college and get him settled for his freshman year. Crazy times. And did I mention that my 25 year high school reunion is in San Antonio in October? Really hoping I can make it to that also.

I’ve been eating this for lunch about twice a week for the last month. It’s delicious and healthy.  I think I combined two different recipes I’ve come across in recent months to create this, and I really love the blend of flavors.  Instead of real pita bread, I substitute a brown rice wrap, toasting it a bit to make it sturdy and crunchy.  You could definitely just wrap up the ingredients in one of these, but they tend to be pretty frustrating to roll, always seeming to break and tear, so we’ve about given up on the traditional “wrap” around here, and go with more toasted pizza-like uses when eating these.

Place avocado and beans in a bowl and mash together with a fork.  Add lemon/lime juice and salt and pepper and mash more to combine.  Toast your pita.  Put a handful of arugula on the pita and spread the bean and avocado mixture on top. {You can put the arugula on top of the spread, too, of course, but I prefer this order of layers for some reason?!}  Top with tomato slices and more salt and pepper if you like.