When I was a child, my mother left when she and my dad stopped getting along, and I was still there as the oldest child. I had to cook every day for five children and my dad. Every day was a different dish, from Monday to Saturday. Saturday, we would have soup. Sunday, we would have rice and peas and chicken and some other protein, whether it’s beef, or pork. And Wednesday we would have peas and rice with pigtail or oxtail cooked in it.

I’m always trying to reinvent different styles of cooking, whether it be Spanish mixed with Chinese or Jamaican mixed with something else. My grandma was from Syria, and she taught my mom the Syrian way of cooking. My father was on the Chinese side. So I love a combination of all those dishes.

The avocado bread recipe reminds me of my husband who loves avocado. He will eat it without any food or rice on the side. My husband loves avocado so much that he will get an avocado, wash it off, slice it up, and just sit and eat it. One evening, I was sitting at home thinking, “Wait, we have too much avocado here. I’ve got to do something with it.”

So I thought, “You know what? Let me try something,” and I made the avocado bread. Everybody I’ve shared it with loves it, and I hope you do too.