While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Holy guacamole! November 14 and September 16 (depending on who you ask) are National Guacamole Day.
I’ll be the first to admit it: I used to hate avocados. I found them mushy and tasteless. I didn’t understand how people put them in salads or, even worse, on toast. And then one fateful day, I tried guacamole. Maybe it was the burn of the jalapeño, the zing of the lime or the crunch of the chip, but I was hooked.
Guacamole, like chocolate, is a gift to mankind from the Aztecs. They first thought of mashing together avocados with spices to make a sauce and boy, am I thankful.
My recipe is an adaptation of one from a friend’s father, Bobby Joseph. His family is from Lebanon, so it’s a little different but I love it.
Some other helpful tips: If your avocados aren’t ripe enough, stick them in a brown paper bag. To remove the pit easily, tap a sharp knife into it and twist. Also, it’s easier to dice the avocado inside the skin and then scoop it out with a spoon.
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