Today was a chillier day here in Ottawa, less than 10 degrees Celsius, but not that uncommon for springtime. It’s nippy out and you can’t decide if a coat is really necessary, but it also makes the milder days feel extra warm. In the middle of the afternoon today, I was working upstairs when Tyler called up to come outside and bring my camera. The weeds are starting to flourish out in our yard, and there are a ton of bright yellow dandelions rearing their heads already. I saw right away what he was talking about, and I sat there for a few minutes until the pretty, delicate creatures ventured back, perching all around me.
I did a quick walk at lunchtime today, and still had time leftover so I decided to mash up some avocado for guacamole. If you haven’t made your own before – try it! The only hard part is snagging avocados that are ripe enough to use. I usually get a few and let them sit at home for a few days before giving them a quick (gentle) squeeze. If the skin is dark and slightly soft, they should be good.
My former co-worked Lina showed me the proper technique to cut up an avocado a few years ago, at work, when I was making a salad, and it has stuck in my head. Here goes: first, slice off the top, then run the knife lengthways down the sides, stopping when you hit the pit. Gently twist the halves to pull them apart, and if you are lucky, you can then take a spoon and scoop out the pit. If you want the pieces to look pretty, you can pull the peel off and then slice, but for guacamole, just scraping out the green part will work.
Then mash up the avocado with a fork, add a sprinkle of salt, pepper, and garlic powder, and a squeeze of lemon, working it all into the dip. That’s it! You can add more stuff like sour cream, cilantro, chopped tomatoes, etc, but it is pretty good as is. Tyler used a scoop on a bagel with some chicken and cheese, and I ate it with chips. Both good! It doesn’t keep well though, so you’ll want to eat it pretty soon after making it. Yum!