So, I’ve been craving guacamole for a few weeks now
(no, i’m not pregnant…for those of you out there thinking it!)
Anyway, if you know me at all then you know that cooking
really isn’t my thang.
I try… I really do!
I think I’ve finally pinpointed the things that make cooking difficult for me:
1. Actually making a decision on what to cook
(If you were to look up “indecisive” in the dictionary,
my mug would be there)
2. The multitasking required
If the directions include the phrase ‘set it and forget it’, then I might be able to deal. However, if the recipe requires tending to the oven, periodically checking on whatever is cooking to ‘monitor’ the progress or to ‘see if it is done’, and simultaneously preparing the ever-important side dishes…forget about it. I get side-tracked going from the kitchen to the front door.
OK, that’s only 2 reasons…. I guess that’s no excuse.
I had better get in the kitchen and start earning my keep!
Speaking of getting side-tracked….
I made guacamole last night.
Now there aren’t really any ‘true’ measurements for me to share for this recipe because guac is one of those things that you can change depending on your personal taste and the amount you want to make.
In my guac I included:
3 perfectly ripe, large avocados
(little/no green on the outside, only brown. no white patches on the outside. not too mushy, but just the slightest ‘give’ on the skin when you squeeze….)
– I speak from experience…let’s just say this wasn’t the first time this week I had tried to fulfill my craving for guac –
1/2 big round tomato, diced
(I’m pretty sure it has an actual label, but that escapes me at the moment)
1/4 red onion
(make sure you chop the pieces really small or else you will get a giant bite of pretty much just onion, and you will make a face, and your husband will laugh at you….just sayin’)
- Finely chopped cilantro
(It only comes in a bundle…so just add as much as you want)
chunkclove of garlic
(It’s a clove, right?)
Cut your avocados in half and use a spoon to scoop out the insides and the giant pit. The inside should be super soft, and separate easily from the …um, shell?
Chop up any other ingredients you want to add.
(roasted peppers or chiles, salsa, black beans….anything really)
Stir in onions, tomato, cilantro, and garlic.
I like to use a knife to stir/cut the avocados up without making them too creamy. That’s just a personal preference…. I like my guac chunky.
If you want smooth guac, then by all means, mash it up!
Add salt and lime juice to taste once everything has been mixed together.
Grab your chippies and get to it!