Note to self. Don’t forget to paste the content you started to paste before you go and copy something else!
That will make sense to some of you. To those of you that it doesn’t make sense to, RUN!, QUICK! before you start a blog or something and become consumed by it. LOL. I’m only joking. I love my blog, it’s my baby. But it does take quite a bit of my time these days. Which is a good thing because it gives me something to do in my spare time, *cough* well spare time would be an exaggeration, but let’s suffice it to say, my blog keeps me busy.
Moving right along, in my best Paul Harvey voice, and this is the rest of the story.
I was doing some housekeeping on my blog and decided to separate my Oven Baked Chicken Fajitas post from my Guacamole My Way post, because after all some people might like their Oven Baked Chicken Fajitas without guacamole or their Guacamole My Way with something else like say Crock-Pot Chicken Tacos or just a bowl of tortilla chips.
I fixed up the OBCF post and got it looking the way I wanted it. Then I copied the text for the GMW and deleted it from the OBCF post and meanwhile back at the ranch, those pesky little mind bunnies (I inherited from my daughter Aimee) came hopping in and I went and copied something else…OOPS.
So here I sit in front of this computer screen retyping the recipe, but that’s ok it gave me a story to go along with this recipe. It’s a God thing. He lets me make mistakes so I’ll learn something and so he has something to laugh at. I know he’s up in heaven laughing at me right now. He’s jabbing the angels with his elbow and sayin’ “Look at that silly woman.” “She’s done it again” He gets a lot of laughter at my expense. But that’s ok. He made me just the way I am. I am a work in progress and I’m so grateful that he’s not finished with me yet.
Now, back to that recipe. This guacamole is creamy and a little tangy with just the right amount of garlic to make it pop. Feel free to use this recipe as a base to make some Guacamole Your Way. It is after all your guacamole!
Here’s how I made it.
This is how it turned out. Isn’t it pretty?
2-3 avocados, peeled and seeded
1/4-1/2 C. onion, chopped
1/2 C. tomato, diced
juice of 1/2 lemon, more or less to taste – I squeeze the lemon and then use a paring knife to cut some of the pulp off the edges and throw that in too. That’s just how I roll.
1/4 tsp. garlic powder, more or less to taste
1/4 tsp. salt, more or less to taste
1/8-1/4 tsp. black pepper
In a medium sized mixing bowl, coarsely mash the avocados. Add the onion, tomato, lemon juice, garlic powder, salt and pepper. Stir to combine. Taste and adjust the seasonings according to your taste. Serve with crisp, tortilla chips.
*To store guacamole: place a piece of plastic wrap directly on the surface of the guacamole and refrigerate.
This is a M2G Original Recipe. 🙂