While I completely agree, it is certainly cyclical the relation between me putting things in my mouth and the thoughts that come out. For instance, sometimes when I eat corn, I wake up the next day bloated as if I were punched in the face.
Now, when someone is punched in the face, it’s less likely to foster the most positive of speech. Furthermore, when the punching of the face comes from an internal gut throttling, well, you can bet that it’s even less conductive to, eh, pure expulsion of thought.
I had lunch at Tocaya in Venice Beach the other day with my brother and his wife and I was completely taken by how they served their guacamole: with banana chips! Since, as I just mentioned, corn is a bit of a Russian Roulette for me with the face and body swelling, I was, and now am, such a fan of this idea. It took me, oh, 26 hours to have it on the table in my new backyard, and sheeeez it’s good. (The backyard and the guac, but I think the guac’s better.)
People can really mess up guacamole. Namely: they add too much. LESS IS MORE. But, really.
This recipe for guacamole is a dead ringer for delicious, and it has three ingredients. That’s it. Please don’t add any more. You will only regret it.
|Prep time||4 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Appetizer, Lunch, Side Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 2 Medium avocados (on the softer side of ripe, but not overripe)
- 1/4 teaspoon garlic salt (try to use organic if you can, there are no additives)
- 1 teaspoon lemon juice (preferably from a real lemon)
|Step 1||Mash everything in a bowl with a fork or mashing utensil until creamy with some chunks. Try not to use a blender, it makes it more into a cream, not guacamole.|
|Step 2||Taste for salt, serve in a bowl with banana chips.|