Featured Photography

A Photo a Week Challenge: The Rule of Thirds


Hello everyone, I hope you are having a lovely spring day. With the blossoms popping like popcorn, I just feel so blessed to be able to enjoy it all! 

This week’s challenge is using the rule of thirds (see Nancy Merrill Photography). The rule of thirds is a photography principle where you compose the visual image on the intersecting lines of the grid as shown:

Rule of Thirds © 2019 | All rights reserved.

I have to admit, I don’t use the principle all that much as I love front and center photographs. I do try to follow the rule and divide my landscape horizons by the thirds though.

Here are my two, I hope you like them!

Pom Pom © 2019 | All rights reserved.
Sweet Thistle © 2019 | All rights reserved.

Let me know if you participate in this challenge, I’d love to see your photos!

Also if you are interested in purchasing a print/other products featuring either of these two photographs, check out my shop at Redbubble.

And they are having a sticker sale right now!

Entrées Featured Le Petit Déjeuner Recipes

Maui Onion Avocado Toast


Maui Onion Avocado Toast | Erica Robbin

  • Servings: 1 dozen
  • Difficulty: Easy
  • Print

It's so beautiful!




  • 1 Maui onion (or other type), sliced into thin rounds
  • 1/2 cup pomegranate white balsamic vinegar (to be used in pickling process)
  • 1/2 cup white wine vinegar (to be used in pickling process)
  • 1 cup water (to be used in pickling process)
  • 1 tablespoon maple syrup (optional, depending on sweetness of onion, for pickling process)
  • 1/4 teaspoon flaked sea salt, divided (to be used in pickling process, avocado mixture, and sprinkling over top of dish)
  • 2 cloves garlic, minced, divided (to be used in pickling process and in avocado mixture)
  • 2-4 slices toast, lightly buttered
  • 2 ripe avocados
  • 1/2 teaspoon pepper, divided (to be used in avocado mixture and sprinkling over top of dish)
  • 1/2 teaspoon dried thyme
  • 1/2 lime, juiced (reserve slice for garnish)
  • 2-4 tablespoons of goat cheese, divided into bits
  • 1 roma tomato sliced
  • Drizzle virgin olive oil
  • Drizzle balsamic vinegar
  • 2-4 eggs, poached
  • 1/4 to 1/2 cup sliced mango


  1. Prepare pickled onions by layering them in a separate dish.
  2. Bring both vinegars, water, maple syrup as desired, 1 clove garlic, minced, and salt to a boil over med-high heat. Let cool slightly and pour over layered onion. Set pickled onions aside for 1 hour before plating or refrigerate overnight for additional pickling process to occur.
  3. Prepare avocado mixture by combining lightly mashed avocado, remaining garlic, one half of the divided salt and pepper, thyme, and lime juice.
  4. Spread avocado mixture over buttered toast and place onto desired serving dish.
  5. Layer bits of goat cheese and sliced tomato over top.
  6. Drizzle with olive oil and balsamic vinegar.
  7. Top with poached eggs.
  8. Season and garnish with remaining salt and pepper.
  9. Cut pickled onion rounds into rainbow halves and add to plate, in addition to the sliced mango and lime slice as garnish.
  10. *Please note that eating raw or undercooked egg can place you at risk for foodborne illness. You can reduce your risk by handling and cooking them according to recommended guidelines.

Maui is a beautiful place and so is the plethora of food available. With many cultural influences and a creation of dishes to call their own. The Maui onion is one such vegetable that gains its characteristics strictly from the soil located on the island itself. The Maui onion is grown in the volcanic soil on Mt. Haleakala. This gives it the sweet, succulent, mild, and tender aspects that it’s known for.

I pickled the onions for this recipe. You can pickle them for one hour or overnight for best results. Of course if you do not have a Maui onion on hand, you’re welcome to use any type and you can also serve it in its raw form as well.


Maui Onion Avocado Toast © 2018 | All rights reserved.