First up--guacamole! Is there anyone that doesn't love fresh, cool, chunky guacamole? Anyone? Bueller? Ok, I guess there's gotta be at least a couple of people that don't like it. So more for us!
Guacamole is one of the easiest, and most satisfying things to make. It's so freaking good. The trick is to get good avocados. I always get Hass avocados, but in a pinch, the bigger, green ones are good, too. You can read everything you ever wanted to know about avocados here. If you're buying Hass, look for the darker, almost black ones, that yield a bit to a little squeeze. If they're all hard and green, you can ripen them at home pretty quickly in a paper bag. But be careful--they're funny little things and go from "We're ripe, yay!" to "Um, we're just going to lie here and get moldy...in the next sixty seconds, ok?" ugh!
So cut them in half carefully, from top to bottom, whack the pit with your knife, carefully! and twist it out. Take a knife and carefully cut lines vertically and horizontally while the halves are still in the peel. Then run a spoon under and around the flesh and scoop it out. Did I mention to be careful? Please do!
So here we go! I've made this so many times that I don't use a set recipe or measurements. You can eyeball your avocado/tomato/onion ratio. And if you hate tomatoes or despise onions (but why would you?) you can skip those. Your guacamole won't mind.
1 or 2 cloves garlic, finely minced
1 medium tomato, chopped and seeded
1/2 a small onion (red, white, sweet--doesn't matter)
1 jalapeno, remove seeds and ribs if you want it mild--leave them in if you like it hotter
Get your avocados ready, and put the chunks in a medium bowl. Cut the lime in half and squeeze the juice from one half over the avocado. Add the garlic to the bowl and mash it all up some more with a fork, but leave some chunks--chunks are good!
Add the tomato and onion and some salt, then cilantro and jalapeno. Oh, leave out the cilantro if you hate it-- I'll forgive you. Mix it up and give it a taste, and add more lime juice if it needs it. I usually use almost one whole lime.
When you've got it just right, cover it and put it in the fridge to let the flavors mingle amongst themselves. About 1/2 an hour or so. But if you're like us, you'll grab a bag of corn chips and sample some (ok, a lot) before it even hits the fridge. And don't bother with this business of sticking an avocado pit in the guacamole to keep it greener, longer. It's a lie. From the Save the Avocado Pit People--SAPP, for short. Put a bit of plastic wrap right on the surface, and keep it in the fridge. It'll last into the next day, but no longer than that. And if it's a little discolored on top, just give it a stir.
Serve this with chips, in wraps, over a spicy salad, on tacos, in burritos, etc.
Next up--The Foodie Blogroll! Have all you food bloggers joined yet? What are you waiting for? It's a very cool way to get more exposure for your blog, give you more traffic, and a good way to get to know other foodies like yourselves. PLUS you'll find more great blogs to read!
There are three requirements:
1) Your blog must be at least one month old with at least five posts. (I joined one month to the day after I started blogging, hehe.)
2) Your blog must be at least 80% about food.
3) You have to put the Blogroll in your sidebar in plain sight where it can be seen by Jenn, the genius who started it all. It's nice and not in-your-face. See it in my sidebar, there on the right?
Here's a blurb from Jenn, on Foodieblogroll.com:
Why Should I join The Foodie Blogroll? What’s in it for me?
The Foodie Blogroll is the first of its kind and is one of the fastest growing online communities for foodies. With over 1000 members spanning the globe in less than a year, there is a reason for its popularity. It is the first blogroll created just for foodies like you. When I started my food blog, I went looking for a blogroll for food and cooking related websites and there were none to be found. So I decided to create my own! This is all about building the best community online for foodies! Imagine what having over 1000 websites linking to you can do for your blogs traffic and Google or Technorati ranking.
A great benefit for joining is a forum for members (and other foodies alike) to hang out with each other and get to know each other and talk about our favorite subject – FOOD. There are also contests and your blog could also be featured as part of my Finest Foodies Friday – where I feature the best blogs from the Foodie Blogroll! If you are not a member, you can’t be featured.
And there's forums on her site, too, for contests and getting to know other bloggers. So drop Jenn an e mail and get started soon!
And lastly, Today's Tunes!
I've been listening to Puddle of Mudd. I love these guys! It's a great album, lots of fun, and really, don't we all know at least one Paranoid Flake?
Also in rotation the last couple of days is Flyleaf . I love this album, too. Definitely makes kitchen time (what I mean is cleaning time) more enjoyable.
Being served soon: Brownies, Cornbread and Tuna Orzo Salad. But not all together, because... ewww. hehe. Stay tuned...