I have a recipe and a cookbook review in a minute; but first I want to share some dates with you.
I met my husband on Cinco de Mayo, 2001.
We got married on October 12, 2002.
We had a baby, who we baptized on October 12, 2003.
For Cinco de Mayo 2012; that baby received his First Communion. Cool; yes?!
I made some “Perfect Guacamole” from a recipe I found in a cookbook I had been sent to review; Eat Raw, Eat Well. Within five minutes of receiving the cookbook I realized that eating well was for me – but eating raw was not. It’s too hard. I know that sounds absolutely terrible; I do. But it’s the truth. I am not going to make tortillas out of dehydrated carrots and corn; and even if I did my family would not eat them.
But guacamole I can do. This was a tasty recipe, for sure. Perfect for Cinco de Mayo!
- 3 medium avocados
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp finely diced red onion
- 3 cloves garlic, minced
- 1 tsp fine sea salt
- pinch freshly ground black pepper
In a bowl, combine avocados, lemon juice, onion, garlic, salt and pepper. Using a potato masher, mix until the avocado is crushed and the ingredients are evenly distributed. It says you can cover and refrigerated for up to 3 days, but we all know avocado looks nasty after about 5 hours and should be devoured immediately.