Upcountry Hawaii is often overflowing with avocados in the Winter. They have been sliced, scooped, mashed, and now roasted. I often clean my kitchen cabinets this time of year, and one of the items that I discovered was an unopened bag of Japanese style bread crumbs, known as Panko. With the winds, and heavy rains bringing down even more avocados, I roasted warm dish was in order. I selected a perfectly ripe one, cut off the bruised bit where it fell to the ground, and sliced it into planks. Next, I beat one egg, and dipped the avocado in it before dredging through the breadcrumbs. I lined them up in a baking dish, and sprinkled them with seasoned seaweed flakes. I set the oven to 450 and let them turn golden (about 15 min.) For a dipping sauce, I combined chili garlic paste, sesame oil, tamari (or soy) sauce, and two spoonfuls of my lemongrass tea (optional.) The result was a lovely warm appetizer with a Pacific twist. I ate it as a meal, but it could be served as a side as well. Simple, healthy, and using our produce abundance in a new, tasty way. Aloha.