Hey blog friends.... I know, I know. What happened here?
Well, I got so frustrated with waiting for my new website I decided to give this blog a little sparkle.
We'll call it Botox, and the actual facelift surgery is coming later this year. What can I say? Patience isn't my thing sometimes. Okay, a lot of the time.
Check out the links on the navigation bar and let me know how you feel. Too simple? Too cluttered? Your thoughts are appreciated.
Until then, I want to share with you one of the best recipes ever, for one of the best dips. Of course, I am talking about Guacamole. I started making this a few years ago and have since tweaked the recipe to suit the husband's taste. A little heavy on garlic and light on jalepeno, with just the right amount of chunky tomato and onion. This stuff seriously doesn't last. And yes, maybe it is more appropriate for summer, but with the 42 degree weather these past two days I am anticipating spring's arrival. And I am coaxing it to come out and play a little early by eating my gauc and pretending that spring is indeed, here.
Ingredients:
3 ripe avocado
1 Medium white onion
1/2 Green pepper, seeds removed
1/2 jalepeno, seeds removed
2 small to medium seedless or Roma tomatoes
3 large cloves of garlic
half a lemon for squeezing
2 tsp salt
1 tsp pepper
The key to a perfect guacamole is to get ripe avocado. At the store, make sure the avocados give in your hand and are slightly squishy. You still want them to be firm, because if they squish and feel like they are going to break open in your hand then they are probably going bad. Once you have your avocado, slice in the middle around the fattest part of the fruit. The avocado should come apart in nice equal halves. Now you can pop out the seed by giving it a gentle squeeze (you might need to encourage it to come out by pulling on the seed).... after that you can squeeze out the insides into a bowl. Mash with a wooden spoon. I don't like to put mine in a food processor because it takes away the chunks. Plus once you start mixing the other ingredients it gets plenty creamy.
Okay, time to chop your veggies up:
Dice green pepper, tomato and onion.
Mince garlic cloves* and jalepeno.
Mix all ingredients with avocado, add salt and pepper. Once all ingredients are mixed squeeze the juice of half a lemon over and mix. (This keeps the dip from turning brown really quickly....)
Eat immediately. Note I did not say serve. You will just want to eat all of this yourself, and that is perfectly acceptable.
*{ I found that by popping the garlic cloves in the microwave for 10-20 seconds, all the peel comes right off! No scraping, tugging or fighting with your garlic cloves anymore! This has been a life saver for me, and doesn't leave me fingers smelling quite so garlicky. }
