November 24, 2010
-
…mwuhahahahaha!
ahh, it’s good to be back. the things i have to share with you! rants, ravings, fun in the kitchen and on the road–it’s all about to happen right here! in fact, heck, we’ll just get down to business!
for a few months now i’ve been itching to get back into the habit of cooking fresh. with school and family and general life getting priority over fun stuff like blogging and sewing tiny, stuffed piggies, i’ve been a little preoccupied. thus, i’ve lived off of cereal, the occasional sandwich, and rings and tots on survivor night. yeah, uber healthy, right? but, hey, i’ve managed to shoot through a ten-month course in less than four months. i’ll take the poor karma stomach bomb for that.
anyway, with things starting to get a little more under control, i thought i’d celebrate by getting back into the kitchen. and thanks to an awesome boyfriend, three very…um…helpful?…cats, and a few extra minutes of free time, this week has been an excellent culinary adventure!
first up: avocado salad!
when lex and i were in florida, we hit up a local mexican joint that served the most incredible guacamole dip ever. it wasn’t blended smooth; instead it was chunks of avocado, onion, jalapeño, and fresh sprigs of cilantro–more like the avocado salad on the salsa bar at our local mexican go-to. it was fresh and hot as hell, lol. we analyzed it to death while we were in the restaurant and it seemed super easy, so we gave it a shot. the recipe isn’t quite complete yet…there’s something that wasn’t quite spot on, but it’s a good start, definitely tweakable. if you give it a shot and come up with some awesome missing measurement or ingredient, let me know!
fresh avocado salad
2 hass avocados
1 roma tomato
1/3 small onion
2 jalapeños
1/4 lime, juiced
salt, pepper, and fresh chopped cilantro to taste
1) peel and chop avocados; chop tomato, onion, and jalapeños.
2) combine all in bowl with lime juice
3) add salt, pepper, and cilantro to taste
enjoy!
fresh avocado salad and homemade tortilla chips. yum!
