September 30, 2008
— Purple Avenger Can't say that I blame him. Embrace the suck, go with the flow.
Skys falling, Israels about to nuke Iran, Palins getting dumped and Obamas already won by a landslide, depending on who you listen to and when. Screw it, Im Britneyblogging...
Posted by: Maetenloch at September 30, 2008 08:30 AM (1lhPq)
Posted by: Purple Avenger at September 30, 2008 08:32 AM (Xl9pj)
Posted by: GarandFan at September 30, 2008 08:32 AM (eJ32B)
Posted by: nikkolai at September 30, 2008 08:33 AM (1L9oz)
Posted by: Slublog at September 30, 2008 08:46 AM (R8+nJ)
Posted by: Francase at September 30, 2008 09:10 AM (nrLPb)
Posted by: Christopher Taylor at September 30, 2008 09:19 AM (0+Ggj)
Posted by: alexthechick at September 30, 2008 09:44 AM (SHHaV)
Posted by: Purple Avenger at September 30, 2008 09:50 AM (Xl9pj)
Posted by: Christopher Taylor at September 30, 2008 10:16 AM (0+Ggj)
Posted by: kevlarchick at September 30, 2008 10:49 AM (TNuqz)
You'll want a slightly mushy, dark avocado, lemon juice, some sour cream, and a tomato for this as well.
When you get it home, slice the avocado in half. If you want an easy, neat trick to removing the pit, hack at the pit with a straight blade, it will sink into the pit. Twist slightly and it pops out, and you can dump the pit in the trash (or, if you want to try to grow one, into dirt. They don't fare well in western Oregon weather, sadly). Smoosh or scoop out the tasty green goop into a bowl you'll serve the guac from, and dispose of the skins.
Next, you put a teaspoon or less of lemon in the mix, I prefer to use these handy lemon juice containers called "lemons" that are dirt cheap at most supermarkets. Fresh lemons smell wonderful and have great juice in them, plus they store well. You want the lemon juice for two reasons: one, it seems to enhance the flavor, and two because if you end up storing the guacamole for later, the citrus acid will keep it from turning brown and nasty looking.
Mix in a few spoonfuls of sour cream. This is optional but I find it makes the result more creamy and smooth and tastes great to boot. If you are lactose intolerant like me, try some plain yogurt (not vanilla, just the plain, unflavored stuff). Plain yogurt is a tolerable substitute for sour cream in most dishes, and in some it's even superior.
Next, squeeze a bit of tomato into the mix. You'll want about a third of a normal tomato, about a spoonful of juice and some seeds. Sprinkle a pinch or two of salt into the mix - salt enhances flavor, but if you put too much in it starts to taste like, well salt.
Now, use a fork to uniformly mash the mixture together. You don't need it to be smooth and creamy like restaurants use, just mixed well together without any really significant lumps. This won't take much effort if you have the right ripeness of avocado.
Remember: you don't want this to be hot, guacamole and sour cream are to balance out and compliment the hot food. The help cool the palate.
Posted by: Christopher Taylor at September 30, 2008 12:00 PM (0+Ggj)
Posted by: harrison at September 30, 2008 12:33 PM (Gv4O0)
Fag?! I don't think so. He forgot the cilantro.
Posted by: kevlarchick at September 30, 2008 12:50 PM (TNuqz)
Posted by: kcs at September 30, 2008 01:39 PM (UlI/7)
Oh and psst: chicks love a man who can cook. So I'm told. If I ever meet one I'll find out.
Posted by: Christopher Taylor at September 30, 2008 02:09 PM (0+Ggj)
Posted by: cheshirecat at September 30, 2008 05:36 PM (lhDtH)
That's Quaaludes, dude.
Posted by: serr8d at October 02, 2008 02:46 AM (UounN)
Posted by: three at December 07, 2008 10:19 PM (nWyuK)
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