I've been feeling kind of low, lately. When I'm feeling low, I sometimes don't want to clean (Oh, who am I kidding? I never want to clean!) or cook or do anything.
Still, a body has to eat. Since the Evil Genius is off with his father for the holidays, dinner's are a bit scattershot around Casa de Crazy. Sprout doesn't usually want to eat whatever I'm having, so it's sandwiches or quesadillas, machos or hot dogs, and usually some kind of fruit.
This evening, while I was feeling sorry for myself in a general, I have depression kind of way, I opened the fridge and found myself at the receiving end of the reproachful gazes of a couple of avocados that have been lingering in there for a minute. I always have the best intentions to use them, sliced on sandwiches or in salad or something, and then lose my ambition once I bring them home.
I wasn't feeling particularly inspired by anything, so I grabbed the avocados and decided to make Casa de Crazy style guacamole.
And then, because I have been a rather lame blogger for the last few years, I decided to share the recipe and pretend like I got something accomplished. Woot!
The players:
Avocados. How many? I dunno, how much guac do you want?
Purple Onion
Garlic Cloves. How many? Umm...depends on how much you like garlic.
Lime, or limes.
Cayenne Powder. Some folks use jalapeno peppers, and sometimes I do, too, but I didn't feel like seeding and removing membranes and then mincing the peppers.
Salt - I used ground Celtic sea salt because I like it.
Aaaaand...action!
Use whatever method you prefer to get the avocado out of the skin. I tend to cut it around the equator, lengthwise, give a little twist, and separate the halves, then whap the seed with the knife blade, twist, and pop it out. A sort of sideways sliding motion, pressing against the cutting board, gets the seed off the blade. The I slice the flesh of the avocado into cubes while it's still in the skin and scoop it out with a spoon.
Mash the avocado chunks with a fork.
Mince the garlic and add it to the bowl. For two avocados I used four cloves of garlic because no vampire's gonna get me!
Stir it up.
Slice thin slices of purple onion - I find that one slice per avocado used is a nice amount. Mince the onion and add it to the bowl.
Stir it up.
A pinch of salt and a sprinkle of cayenne come next. It's all about what you like, so don't be afraid to season and taste as you go. For me, a little cayenne goes a long way so I on;y use a light dusting.
Stir it up.
Finally, squeeze in some lime juice. Use the real thing, you'll thank me. Or maybe not. But I think you will. I used one lime for two avocados, but the lime wasn't particularly juicy. I would have used more, but I was impatient.
Stir it up.
Ready to eat! I like it on tortilla chips with little pieces of thin sliced cheddar cheese on top.
Still, a body has to eat. Since the Evil Genius is off with his father for the holidays, dinner's are a bit scattershot around Casa de Crazy. Sprout doesn't usually want to eat whatever I'm having, so it's sandwiches or quesadillas, machos or hot dogs, and usually some kind of fruit.
This evening, while I was feeling sorry for myself in a general, I have depression kind of way, I opened the fridge and found myself at the receiving end of the reproachful gazes of a couple of avocados that have been lingering in there for a minute. I always have the best intentions to use them, sliced on sandwiches or in salad or something, and then lose my ambition once I bring them home.
I wasn't feeling particularly inspired by anything, so I grabbed the avocados and decided to make Casa de Crazy style guacamole.
And then, because I have been a rather lame blogger for the last few years, I decided to share the recipe and pretend like I got something accomplished. Woot!
The players:
Avocados. How many? I dunno, how much guac do you want?
Purple Onion
Garlic Cloves. How many? Umm...depends on how much you like garlic.
Lime, or limes.
Cayenne Powder. Some folks use jalapeno peppers, and sometimes I do, too, but I didn't feel like seeding and removing membranes and then mincing the peppers.
Salt - I used ground Celtic sea salt because I like it.
Aaaaand...action!
Use whatever method you prefer to get the avocado out of the skin. I tend to cut it around the equator, lengthwise, give a little twist, and separate the halves, then whap the seed with the knife blade, twist, and pop it out. A sort of sideways sliding motion, pressing against the cutting board, gets the seed off the blade. The I slice the flesh of the avocado into cubes while it's still in the skin and scoop it out with a spoon.
Mash the avocado chunks with a fork.
Mince the garlic and add it to the bowl. For two avocados I used four cloves of garlic because no vampire's gonna get me!
Stir it up.
Slice thin slices of purple onion - I find that one slice per avocado used is a nice amount. Mince the onion and add it to the bowl.
Stir it up.
A pinch of salt and a sprinkle of cayenne come next. It's all about what you like, so don't be afraid to season and taste as you go. For me, a little cayenne goes a long way so I on;y use a light dusting.
Stir it up.
Finally, squeeze in some lime juice. Use the real thing, you'll thank me. Or maybe not. But I think you will. I used one lime for two avocados, but the lime wasn't particularly juicy. I would have used more, but I was impatient.
Stir it up.
Ready to eat! I like it on tortilla chips with little pieces of thin sliced cheddar cheese on top.
You may have noticed something not included. It's not a mistake. There is not, nor will there ever be, cilantro in any recipe that comes from me. To me, it tastes vile, like dish soap, and it flat ruins anything it touches for me. I have stopped going to restaurants that used cilantro in everything, or changed a recipe to include the nasty stuff.
Feel free to use it if you are among the lucky souls to whom it doesn't taste like an accident in the soap aisle. Just please don't serve it to me!
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