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!

Perfect Guacamole

• 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.