We’ve been experiencing a bit of a heatwave here in Oregon the past couple weeks, and I’ve been making all sorts of things that don’t require turning on the oven, my favorite of which is this guacamole. It’s based off of Jeremy’s dad’s guacamole recipe, and I love it because it is *super* easy to throw together, nice and filling, and is a great way to eat up lots of fruits and veggies (namely tomatoes, avocados, garlic, and onions). There’s a bit of heat in the form of jalapeños, but if you like your guac on the mild side you could just sub in some small diced sweet peppers to get that nice flavor and crunch but without the heat. Meat-wise, you could toss in some broken up crispy cooked bacon if you want, or just leave it veg. That’s the great thing about this guacamole, if there’s an ingredient you don’t like, you can leave it out and the recipe will still turn out fine (as long as that ingredient isn’t avocados….kiiiiiiinda necessary here.)
I also have another how-to video in this post, and take you through the whole recipe in this one, yay! If you like it you can watch more of them on my youtube channel 🙂
In other news!!
- My Croatia workshop is all sold out, but while I’m in Europe I’ve added on a 1-day food styling & storytelling workshop with Bea Lubas at Rye London on October 15th. If you’re interested you can sign up for my workshop mailing list here and I’ll shoot you an email once registration opens.
- Jeremy and I have been hard at work remodeling our garage and turning it into a little photo studio for me. I’ll also be sharing the studio space with Jeremy’s tools, so we’re trying to find an organizational solution that will keep those two areas separate but very organized, and visually appealing. If you know how tools look, then you understand how this could be….challenging. The hardest part has been the heat, though, since it’s gotten too hot to actually work out there now so we’re on hold until the weather calms down a bit. I can’t wait until more is done so I can actually share it with you, stay tuned!!
- Daphne’s beak has healed up nicely and she’s been successfully reintegrated into the flock, HUZZAH!!!
- A lot of people I know have come out with *killer* cookbooks recently, I highly recommend snagging Shelly Westerhausen’s Vegetarian Heartland, Lily Diamond’s Kale & Caramel, and Joshua McFadden’s Six Seasons if you’re on the lookout for some delicious seasonal vegetarian cookbooks. (I’ll eventually be making a recipe from each of these books to share on the blog with more deets about each one once the summer is over and maintaining the garden is no longer taking over my life 😀 )
- I was on AM Northwest and made some polka-dotted chia raspberry popsicles!! I wish all food had polka dots.
- Realllllllllly want to make these squash steaks with peanut miso sauce from Dishing Up the Dirt with my next CSA box. Seasonal produce FTW! You can find a CSA near you here and get local farm-fresh veggies on the regular.
- Been getting back into Pinterest lately, turns out it’s just as fun and useful now as ever! Especially when you’ve got food and/or remodeling plans on the brain…
- Carey kinda got a kitten and I’ve been watching her instagram stories non-stop because they are currently ALL KITTEN ALL DA TIME. It’s prettttty much the greatest.
Okay, I think those are all of the important things I wanted to share 🙂 I hope you are all having a beautiful summer and staying nice and cool!
- 5 avocados (pitted and cut in half with skins removed)
- 1 lime (cut in half and juiced)
- 1 medium tomato (chopped)
- 1/2 yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 jalapeno (seeded and finely chopped)
- 1 tablespoon fresh cilantro (chopped)
- 4 slices of crispy cooked bacon broken into small pieces (optional)
- salt to taste
Using a molcajete (mortar and pestle) or a large mixing bowl and a potato-masher, crush the avocados until they're slightly mashed but still very chunky. Add the lime juice and continue mashing until your desired texture is reached (i.e. if you like it chunky, mash until it's combined but still chunky).
Add the tomato, onion, garlic, jalapeno, cilantro, bacon (optional), and a pinch of salt and stir to combine. Taste and add more salt as needed.
To store, transfer the guacamole to an airtight container and place a piece of plastic wrap on top of the guacamole, pressing it down so it touches the surface of the guac. Put the lid on the container and keep refrigerated.