Brielle's Avalon

Another part of an amazing Mexican food dinner. Eat it with just chips as a snack while watching TV, playing games or conversing with friends or serve as a side dish to garnish burritos, tacos, enchiladas or any other dish you like.

Mince 1/2 a yellow onion (you can use any onion, this is what I usually have around) and chop 1/2 a large tomato or however many smaller tomatoes it takes to get as much as you want, then sprinkle with granulated garlic or just add some chopped fresh garlic to taste.

Peel and add 2 avocados then squeeze lemon juice over it all and mix, smashing or mincing the avocado as you go. This met with Paco’s approval until the avocados went in. He doesn’t like avocados, they’re bad for parrots.

Something I probably should have mentioned and taken pictures of before as I did it…Well, something to add next time I make guacamole. To open avocados:

Cut in 1/2 from top to bottom

twist apart

using a spoon, scoop yummy stuff out of the side without the pit

Using the spoon, scoop out the yummy stuff from the other half and scrape out the pit. Your hands will feel amazing after doing this since the avocado is luxuriously fatty. It makes a great facial, too.

If you like you can add crema or sour cream. Not everyone likes this so I divided the batch in half and only added it to mine.

Serve with chips as a dip or as a garnish for any Mexican food you happen to be having.

If you like you can try the old science experiment and stick 3 toothpicks into the pit, set it in a small cup of water and hope for roots and a shoot. Don’t forget to change the water often (preferably daily). I don’t have a picture of this because my house is insane while waiting for the bathrooms to get fixed during continuing adventures in plumbing. The shower drain collapsed and the insurance vs subcontractor negotiations took a while. At least it’s about to get fixed…Finally…so I’ll have an excuse to celebrate and add in when it’s done.