EAT - G U A C A M O L E

Who doesn't love guacamole?  Well, my Sister - in law for one.  If it's green and squishy she will not eat it.  My boy's hate avocado's even though I know for a fact that they have never ever ever tried one before.  Then there are the people who love love love guacamole, my Nephew Cameron can't get enough, my friend Maria only will eat the best guacamole made with hand picked organic avocado's, lovingly prepared table side and the spicier the better - and when I say "spicier" I mean mouth burning bring the fire hose spice - you know she almost killed me once with tasting her special hot sauce (but that's another story).  So if you are not a fan of guacamole, I am sorry today's post is not for you and I'll write about something you like next time.  But if you are a major lover of ripe bright green avocado's, red ripe tomato's, Serrano chilies, fresh lime juice and a little cracked black pepper this is for you!

Recipe:
Guacamole

xxoo,
Windsor

EAT - A V O C A D O S

What's the single most worse thing that can happen after you spend 10 minuets at the store picking out what you think is the most spectacular avocado?  You bring it home, cut it open and it is brown and splotchy inside.  My initial reaction,
Y U C K , S I G H, T O S S.  But if you are lucky enough to have had  X - Ray vision when picking out your lovely avocado and it's brilliantly green insides here is a trick to keeping it ever so green whilst it is residing in your sushi, salad or sandwich.  Rinsing and or submerging in cold water will prevent the avocado from browning for hours.  Maybe ya'll know this little trick already, but it was news to me and it is fantastic.

Cut avocado in half, keep pit in, submerge in cold water for 5 minuets.  Your avocado should stay nice and green.