Happy Tuesday everyone! I hope you all had a great day. Here in Southern California, we didn't have much to complain about. Now, I am going to forewarn you, if you live somewhere where it might be cold, raining, or snowing right now, you may want to pass on reading this post. Not because I don't appreciate you being here - because I DO - but because I don't want you to resent me for what comes next.
My dear friends, it was a glorious 80 degrees today and I was in absolute heaven. There wasn't anything that could upset me today. The weather made me too happy. You see, the sun is like medicine for me. No matter what is going on in my life, as long as I can go in my backyard, sit in my adirondack chair, lay my head back and feel that sun soak into my skin, I am reassured everything will be okay. Honestly, I had no ambition to do anything other than soak up that sun today. It felt amazing. I knew the perfect dinner to go along with this amazingness - carne asada burritos with homemade guacamole. Mmmmmm, doesn't that just sound heavenly. I mean, what goes better with 80 degree weather, right? Want to join us at the dinner table? Sure, come on over!
Lucky for us who live in So Cal, it is really easy to get our hands on some good carne asada. On my husband's way home from work, he stopped at a local Carniceria and bought a couple pounds of marinated carne asada. While he grilled it on the BBQ, I made homemade guacamole, Spanish rice and beans. It was the perfect ending to the perfect day.
While I know this recipe is not my invention nor do I claim it's the only way to have your guacamole, the simple version is how I like it best. I sincerely love the taste of avocados and want my guacamole to taste like avocados-not like everything else you can put in it. I use a couple ingredients to enhance the avocado's natural flavor and shy away from other common ingredients such as cilantro, onion, tomatoes, etc which seem to overpower the raw flavor of the avocado.
Cassie's Guacamole
yields 1 heaping Cup
3 ripe avocados
garlic salt
1/2 lemon
Slice the avocados in half length wise and peel. Discard of the seed and any sign of over ripening on the flesh. (Some claim that the seed actually keeps the guacamole from browning and I beg to disagree. The lemon or lime will help with that.) Using a flat bottom bowl and a potato masher, smash the avocados until you reach a desired consistency. I prefer a semi-lumpy over a pureed guacamole any day. Then add the juice of 1/2 lemon and garlic salt to taste. Chill until ready to serve.
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