>> Tuesday, May 4, 2010
It's a happy morning here at the (never home)maker household. No, it's not the guacamole you see above -- that's been food history since Saturday afternoon. It's even better . . . we've reached 1,000 subscribers (1,026 to be exact -- via Feedburner)! This is the milestone we've been hoping to reach for a LONG time. Now that it's here, we're just ecstatic! Thanks to all of you who have been reading us from the beginning. Thanks to all of you who are new. If you have suggestions on how we can give you more of the good stuff you're looking for -- just leave a comment or email us at firstname.lastname@example.org.
But enough about us! This guacamole recipe is one of our favorites. We probably eat too many avocados. Most of them plain. When we're feeling especially hungry, we make this guac. Much like all other recipes we post, this one is incredibly simple.
What you'll need . . .
- 2 ripe avocados (taken out of their shells, of course)
- 1/2 medium white onion, chopped
- Bunch of cilantro, torn up (if you don't like it, skip it)
- 1 teaspoon garlic powder
- 1 teaspoon (2 cap-fuls) lemon juice
- 1/2 teaspoon salt (or to taste)
Method . . .
- Put all ingredients in a bowl (except the salt).
- Then, mix with a KNIFE! It's a tip I learned from a writing professor (Marlene) back in college. It keeps the guac chunky. Just cut through all ingredients and x-cross until well incorporated.
- Then add the salt -- not too much. And serve immediately.
Picking out the best avocado can be tricky. Here's some info I found online that may help you choose:
You’re better off picking slightly unripe ones and letting them ripen on the counter with your bananas. Ideal avocados to purchase are dark green and hard, and they brown slightly and become slightly soft to thumb pressure as they ripen. Remove the flesh by cutting the fruit in half lengthwise. If you twist it open from here, the large pit easily comes out of one side, and all you have to do is twist it out of the other side with a knife. (source)
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