Chef Gabrielle Hamilton was going a million miles a minute when I met her for an interview at her wildly popular Prune restaurant in Manhattan's East Village.
Fresh from an interview uptown, she ran in, her assistant ran out and waited in Hamilton's idling car double parked outside while we talked.
As soon as we were through, she jumped back into the car, started chatting on her cell phone and waited for a spot to open up.
In case you didn't know, today is Cinco de Mayo. We know, we know - we were shocked too.
Now that you have your un-schmancy margarita(s) all shook up and ready for guzzling sipping, it's time to rock the guac.
We're in the same camp of thought as Jason Berry of Rosa Mexicano, store-bought purées might as well be culinary desecration. Seriously, guacamole could not be easier to make - you just mash stuff together. If you have a little extra aggression, consider it delicious anger management without the therapy bill.
Still in need of a recipe? In a moment of housewife hospitality, Eva Longoria recently offered up her secrets to achieving the holiest of guacamoles.
Sink your teeth into today's top stories from around the globe.
Resist the urge to bust out the blender or get all wackypants with with add-ins. The simple, unadulterated margarita is a symphony of tart, salt and kick - with nary a drop of sour mix in sight.
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