Go buy your avocados in an ethnic food store. They are better and cheaper. How about sharing the recipe? Oysters are not only from Florida, if at all. They are grown a lot in Connecticut.
Hmmm…the only place I ever found oyster shells on the beach was Florida, so I just assumed they were easy pickins! Maybe they were some other shellfish. I’m still down for a visit 🙂
I have a really hard time getting good avocados in Illinois. The ones at the smaller grocers tend to be cheaper and flavorful, but they are small and ripen uneven — by the time one side is ripe the other is rotten. I suspect that comes from sitting in bins or something. Some of the fancier markets sell HUGE avocados for $2 a piece…beautiful to cut into, flavor is lacking though. I found one last week that tasted like biting into margarine. Gross. The quest continues!
Dearest Peaches, Well any excuse for a trip to Florida of course, but meanwhile, Chesapeake Bay is full of oysters. Perhaps Aunt Cake could be persuaded to ship you some shells, upon her return from Bora Bora?
Were you at a certain sassy, I-Love-Lucy-filled Mexican restaurant in Fondren in Jackson by chance? Because that guac is totally dope. And you were totally around the corner from me!
Were you at a certain sassy, I-Love-Lucy-filled Mexican restaurant in Fondren in Jackson by chance? Because that guac is totally dope. And you were totally around the corner from me!
My recipe: one large avocado + a finely chopped jalapeño chile (that has to be to taste, depending on ability to handle hot) + fresh finely chopped cilantro (ethnic markets have it it looks like parsley tastes heavenly and for me is essential to guacamole) 1 T finely chopped onion + lemon or lime juice to your taste depending on how dense you want the guacamole (I do 1/2 lemon) and salt to taste (I do 1/2 teaspoon) then finely dice not mash the avocado and fold into other ingredients. Some people add or substitute red onions or tomatoes. They should all be finely chopped. Enjoy.
|
Go buy your avocados in an ethnic food store. They are better and cheaper. How about sharing the recipe? Oysters are not only from Florida, if at all. They are grown a lot in Connecticut.
Hmmm…the only place I ever found oyster shells on the beach was Florida, so I just assumed they were easy pickins! Maybe they were some other shellfish. I’m still down for a visit 🙂
I have a really hard time getting good avocados in Illinois. The ones at the smaller grocers tend to be cheaper and flavorful, but they are small and ripen uneven — by the time one side is ripe the other is rotten. I suspect that comes from sitting in bins or something. Some of the fancier markets sell HUGE avocados for $2 a piece…beautiful to cut into, flavor is lacking though. I found one last week that tasted like biting into margarine. Gross. The quest continues!
watched House of Cards…..It is fatastic.
Enjoy
Jo
Agreed 🙂
If I could pull off Robin Wright’s hair in House of Cards I would have had to run to the salon the moment she walked on screen. It is THE haircut.
I agree. She is such a gorgeous woman! But I think you could carry it off too!
So, what’s the recipe? You can’t drop a bomb like that and then not put out.
I think I’ll share one of my favorite versions this summer….but the quest for the ULTIMATE guacamole continues!
Dearest Peaches,
Well any excuse for a trip to Florida of course, but meanwhile, Chesapeake Bay is full of oysters. Perhaps Aunt Cake could be persuaded to ship you some shells, upon her return from Bora Bora?
Ahhh yes! Crabbing always stole the show — I forgot they have oysters in the bay. I’ll ask. I didn’t know they were in Tahiti!
Thanks for the Brandon Flowers rec – I bought the album on iTunes and totally jammed out while cleaning the kitchen cabinets this weekend!
You are most welcome. He goes great with a good cleaning 🙂
Were you at a certain sassy, I-Love-Lucy-filled Mexican restaurant in Fondren in Jackson by chance? Because that guac is totally dope. And you were totally around the corner from me!
Were you at a certain sassy, I-Love-Lucy-filled Mexican restaurant in Fondren in Jackson by chance? Because that guac is totally dope. And you were totally around the corner from me!
Babalu– that’s the one!! Everything was amazing, but the gauc… Holy cats! Mind= Blown.
My recipe: one large avocado + a finely chopped jalapeño chile (that has to be to taste, depending on ability to handle hot) + fresh finely chopped cilantro (ethnic markets have it it looks like parsley tastes heavenly and for me is essential to guacamole) 1 T finely chopped onion + lemon or lime juice to your taste depending on how dense you want the guacamole (I do 1/2 lemon) and salt to taste (I do 1/2 teaspoon) then finely dice not mash the avocado and fold into other ingredients. Some people add or substitute red onions or tomatoes. They should all be finely chopped. Enjoy.