I grew up learning to consume avocados as a dessert beverage; blended with crushed ice and flavored with mocha/coffee syrup and sweet condensed milk, both the white and the chocolate variety. It resembles milkshake in all its goodness and comfort, but deep green in color. It was not until I went to USA for education that I was first introduced to avocado as savory food. It took a while for my palate to adjust to the change of flavor profile, but I have come to love avocados as something you bite and eat.
The easiest and best way to really appreciate the true flavor of avocados, for me at least, is to press-spread chucks of the delicate yellow-green flesh onto a piece of toast and sprinkled with coarse sea salt. It is like biting into a soft savory jade colored butter that happily melts on your tongue. Green heaven in a mouth.
Now it’s the season for avocados. My cousin bought me a bunch of them, knowing how much I love avocados. I had some at work for lunch a few days ago, but one can only have so many avocado sandwiches in a week. With so many of them lying around at home I decided to spend my lazy Sunday to do some lazy food preparation. I decided to make me some guacamole
There is no right or wrong recipe for making guacamole. Every one has their own preference. I heard once that the best way to make tasty guacamole is by adding sour cream. YUM. Well, I had no sour cream in my fridge, and so I made mine with some ready-made freshly squeezed local lime juice, green onions (chives), brined capers, and some Himalayan pink rock salt I happened to have lying around. I placed them all in a large bowl, and added in a touch of pepper for an extra kick in flavor. I pressed them together into a mush using a fork until it turned into the consistency that I preferred. Easy-peasy and no cooking involved.
I wanted to enjoy the guacamole with some corn tortilla chips, but I was too lazy to go out and buy them. And so I enjoyed it with some store bought croutons instead, that I had initially saved for snacking with Boursin
cheese. I put the left-over in a glass container and placed it in the refrigerator. But let me tell you, it didn’t stay long in there. Yeah, I’m such a pig when it comes to guacamole