Holy guacamole

I take after my Grandma Elly, who used her oven for storage. The only food she kept in her Manhattan apartment was Haagen Dazs Chocolate Chocolate Chip ice cream. And even that wasn’t served up on the reg. (A favorite saying of hers was “A second on the lips, forever on the hips.”) Still, she enjoyed fine dining along with my Grandpa Riis. The two of them hit the town on a nightly basis for the most delicious NYC restaurant food. I too love eating out. But now I’m trying to find my meal middle ground and cook (or at least prepare food) a bit more often. Check out this homemade, all-natural guacamole I made the other night. It’s almost too easy to have to spell out… but I admittedly researched the recipe, so just in case you’d like some "guac" (as my brothers call it) tips:


Ingredients-
2 ripe avocados (when they are ripe they will yield to pressure)
1 small onion, finely chopped
1 clove garlic, minced
1 lime, juiced
1 tomato, diced (optional)
¼ cup chopped cilantro (totally optional)
Salt, to taste
Pepper, to taste 


Directions-

Peel & mash avocados in a bowl

Stir in onion, garlic, lime juice, salt & pepper

Chill for half an hour (optional)

Serve with: Trader Joe’s Restaurant Style White Corn Tortilla Chips ("Made from a blend of white corn flours with a touch of salt")

A

P.S. More on avocados… According to “How to Cook Everything” by Mark Bittman:

When buying avocados, avoid mushy spots and bruises

Avocados ripen nicely at room temp; to speed up this process put your avocados in a paper bag

Avocado flesh should be a pretty light green, ultra smooth & creamy

Store ripe avocados in the fridge for up to 1 week