Here is Casey's recipe. Well, she says it is a guideline basically. Depending on how big the avocados are, etc. It turned out very well. I ate a couple tablespoonfuls with some chips. I then decided that I should eat something substantial. I steamed some potatoes and made a loaf of bread in the bread machine. I love bread, especially bread baking. Yum-I ate three thin slices along with the spuds. I had batch cooked some chicken earlier in the night and made some rice to go with the rice for the kids. I wasn't in the mood, so it was spuds and bread for me-a nice carb overload. And dealing with teenage drama. I am sooo tired of teenage drama. It involves my youngest, her BFF, some stupid videos they made in my daughter's room and other people talking about the videos, but basically lying about what is in them. My question? Watch the videos and see that they are teenage girls making up stupid stuff and laughing at themselves and that it isn't about your daughter. Ugh. How them dressing up in old prom dresses and talking about their favorite bands turned into 'they are picking on my daughter', I don't understand. Remember when I said we live in a small town and still are treated as outsiders? This is prime example. Apparently if your apple doesn't marry the apple from the next tree, you are non-essential in this town. I digress.
Guacamole-people love it or hate it. I happen to love it. Casey's version is very fresh and flavorful. It reminds me of the resort we stay at in Mazatlan, where they make it fresh all day long at the pool. Ahhh, after days of 60 we dipped back to about 35 today with a wintry mix. I could so use a Mai Tai, a ham and cheese and some guac!
half a lime
1 tsp minced garlic (Casey used jarred, so I used jarred)
1/4 red onion, finely chopped
half a teaspoon of cumin
salt and pepper
about half a tablespoon of cilantro, minced
Cut open avocados and scoop out flesh. I used my handy-dandy slicer the Dude gave me for Christmas.
Slightly mash in bowl.
Roll lime on counter to get juice flowing. Cut in half and squeeze half over the mashed flesh.
Finely chop the red onion and drop in bowl.
Dump in the garlic,
the cumin and a good pinch of salt and a couple twists of fresh ground pepper.
Top with the cilantro and use fork to stir together.
Take some plastic wrap and set right on top of the dip. Squish down so it covers the entire dip. This will help delay browning. Refrigerate for at least 30 minutes to let the flavors mingle.
Serve with chips.
Use the other half of the lime to jazz up your rum and cola or float one in your Mexican beer!
I loved this bag of chips as it reminds me of Mazatlan. During happy hour, it is 2 for 1, but down there, they say it opposite of us-it is 'one for two?'. We always opt for '4 for 8' but that is just how we roll. It just made me laugh that it says "$2only" (all one word). It is the small things.
Man, I hope I don't have to go to the principals office tomorrow. Plus, she takes her Driver's Ed test and has been studying all night. Pass that wine......
Pss-look at this pheasant that was sprinting around my yard today. He was darting all over the place. I never got to get my zoom lens on the couple times I saw him (I was using my camera for other stuff too) so these are the best ones I got. He was big.