Two avocados, half a red onion (no Vadalias at the store, dammit) chopped finer than frog hair, half a lime, and about three tablespoons of El Pinto.
Let the flavors marry in the fridge for about an hour or so and then... Happy Hour Bliss!
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Yum! And just chock full of the good-for-you stuff! Now, see -- we differ on onions. I'd prefer a purple instead of a Vidalia for guac. Good on you!
ReplyDeleteWhen did you decide to go back to veriword instead of comment moderation?
ReplyDeleteI ate two thirds of that bowl at Happy Hour, Moogie. I'm thinkin' that might be dinner.
ReplyDeleteI killed moderation this afternoon.
Don't forget some corn chips with that. Then move on into some tacos or burritos or a fajita or two. 20 years ago or so, I would have added a cervesa or two.
ReplyDeleteTortilla chips, MUD... and lots of 'em! And there was beer, too.
ReplyDeleteGuacamole is one of my favorite food things. Excellent ingredients. Delicious taste. Goes perfect with a Labatt and tortilla chips. Good for you, too. You got me thinking about whipping some G up and slathering it on a taco or burrito for lunch.
ReplyDeleteYesterday's left-overs are today's lunch, Dan! Here at El Casa Móvil De Pennington, anyhoo.
ReplyDeleteDude, you have a cutting board shaped like Michigan. You're a lost cause.
ReplyDeleteYeah, and it has a Winged Wheel on the reverse, too. (Not really. But it's an idea, innit?)
ReplyDelete