Victoria Day weekend, you are a beautiful thing.  You brought us birthdays and out-of-town friends, lunch and dinner on umbrella-ed patios, lineups for ice cream, delicious sleep and many glorious eats.  We kicked it off with a massive bowl of guacamole, aka Summer Essential #1.

IMG_1412Recipes for guacamole abound, but this is the one I grew up with.  Accordingly, nothing’s exact – play around with it based on what you have and what you like.  I like it best on Tostitoes, but it’s also awesome on burgers, eggs & toast, tacos – this weekend I ate it on toasted English muffins.  I don’t actually have many creative uses for guacamole because we eat it too quickly.  My only suggestion: bring friends; dig in.





garlic cloves, minced (1 per avocado)
limes, juiced (1/2 lime per avocado)
tomatoes, chopped (1 small tomato per avocado)
cumin (1/2 tsp per avocado)
cayenne (1 pinch per avocado)


1.  Use a fork to mash the avocados smooth in a medium bowl.  Add minced garlic, lime juice, chopped tomatoes, cumin, cayenne, and lots of salt & pepper.  Adjust seasons to taste.

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