Guacamole recipe

Take two or three big firm but soft avocadoes and slice them around the horizon, then twist the two halves apart. Using the tip of your knife, gently pry the pit out. Take your knife and slice through them from end to end, being careful not to slice through the skin and into your palm. Blood does not make Guacamole taste better. Then turn the avocado and slice across the opposite way and scoop out the chunks with a spoon. Or be caveman-like and just scoop out the flesh and mash it in a bowl. I like the chunks. Try it that way once and see.

Finely dice a clove of garlic and add to the bowl, then a teaspoon of kosher salt. Don’t use iodized salt, it makes the avocado taste tinny. Squeeze the juice of half a lime in, then zest some of the yummy green lime zest over the bowl. Mix it up and leave it sit for a while. Mix again before you eat it. The lime juice will keep it from browning. Use lemon if you want, but lime is better. Sometimes I de-seed and chop half a tomato and add that too, more acidity to prevent browning. I don’t add onion, as raw onion makes my tummy do funny things and you wouldn’t want to kiss me after I eat it. What’s left after our burrito feast gets devoured with chips, or sometimes snuck in the middle of the night from the fridge and eaten from the bowl with a spoon. The only problem with avocados is that the pit is too big. There should be wayyyyyy more to them- what a divine food!