Fact: I am the definition of clumsy.

Fact: If there is a door, counter, drawer, knob, cat, or any other object in the vicinity, I will most likely passionately whack it with a limb, run into it or trip over it.

Fact: If I am holding something it will probably end up on the ground… broken.

So clearly, I should be spending a lot of time in the kitchen where sharp blades, heavy pans and breakable plates, bowls and glasses reside.

The creation of this tostada recipe involved some accidents. Surprise!

First, a knife managed to slip through my hands and tumble to the floor. Thankfully the knife was dull, and I somehow was able to jump out of the way, ninja style.

The second, and most devastating accident, occurred when I was walking my plate full of three perfectly built tostadas to the kitchen table for some devouring.

I must have been overly excited because I moved a little too quickly and one tostada flew off of my plate and splatted on the floor. After considering whether I should eat the splatted tostada off the ground (5 second rule?) I cried a little then cleaned up the mess. Such an unfortunate event.

The moral of the story here is to watch your feisty tostadas carefully and don’t allow them to run away from you. Also, don’t drop knifes.

P.S. A crispy, huggeeeee chip topped with creamy pinto bean spread, spicy salsa, perfectly ripened avocado, crumbly queso cotija, fresh shredded romaine and bright cilantro makes a bomb light meal in the summer time, or any time really.

P.P.S. There will be some leftover salsa, which does taste even better after the flavors have a chance to meld a bit. Hooray!