Tuesday, March 30, 2010

Talking Guac

We were invited over to dinner last weekend by a couple who I work with at the Areboretum. They had an absolutly wonderful meal planned, much of it was done ahead of time, allowing them more time to talk with us than bustle around the kitchen.

I've often done the work upfront for dinner parties that we have. Something you can make a day (or even two) ahead of time will save hours of stress and planning the day of.
Some things, however, can not be rushed.
Simple dishes like guacamole, where there are very few ingredients, are always best when served right away.
Another dinner evening with friends brought out and equally wonderful meal, but with more of it prepared at the table. As quickly eaten as it was made. They served a guac side dish that was so yummy! Plus it was in a super cute pig morter bowl. I really need to get one of those....
Simple Guacamole
2 avacados, soft to the touch
1 tomato, chopped
1/4 cup red onions, chopped
2 tbsp lime juice
2 jalapeno peppers, sliced
1 tbsp cilantro, chopped
Stir together until just mixed. Keep in refrigerator, covered in plastic till ready to serve. Always best when prepared right before ready to be eaten. Serve with blue corn chips.

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