I can’t decide where I want to be, and it is something I’ve been struggling with for a while.  I think I’m coming to realise that wherever I am is not the place for me.  Which is awesome.  I think I might move, because 1 in 3 road accidents happen within a mile of home.

Years ago a friend of a friend asked me, “Where would you prefer to live, the US or the UK?”

“Well,” I told him, “I’d like spend my time between the two.”

“In the middle of the Atlantic Ocean, then?” He asked, with an expression only a  24 year old named Percy can pull off…self-satisfied, and with a mouth set like a butthole.

Really, what a dickhead, but so, so funny.

Now, I’m back in limbo.  I had a great time in Buffalo.   Mostly, I ate like the bulimic character in Meridith Baxter Birney’s Lifetime movie, “Kate’s Secret,” but without the purging. But, of course, there was more to it.

The US has my sisters, friends who accept chicken wing eating challenges,  parents, and the early summer scenery that keeps “Little Pink Houses” on a constant loop in my head.  The UK has my kitchen, …is London, and has a seven and a half mile park I can run around  in complete safety.  It’s awesome, but adds a touch of Cowslip’s Warren to my soul.  (Sorry, I can’t help but reference “Watership Down” when I’m blue.)

But, if you can’t be with the one you want, love the one you’re with.  Right?  At least geographically speaking.  So, I’m going to love London to the max.  Like, an all encompassing “make out for hours” and “sit on London’s face” kind of summer love.  Then, I’ll see how we are by September.

Avocado Pesto

This was the first meal I made when I arrived back to the idyllic London suburb I now call home.  I threw it over some rotisserie chicken and courgette/zucchini noodles.

Top with some parmesan.  It’s good and keeps surprisingly well in the fridge.

• 2 avocados
• 1 1/2 cups Basil leaves
• 3-4 cloves garlic
• 1/3 cup toasted pinenuts
• 2 TBS lemon juice
• 1 tsp salt, or to taste
• 1/4 cup olive oil

1. Pulse all the ingredients except the olive oil in a food processor until finely chopped.
2. Add the olive oil, with the motor still running, until incorporated and creamy.
3. Use as you would regular pesto.
4. Salt with homesick tears.