Friday, August 22, 2014


The first item on my pop-up restaurant menu was guacamole. I can’t resist a good bargain, so when avocados went on sale for half price a week before Restaurant Day, I bought four dozen; trusting they wouldn’t go bad before I could use them (I had meant to buy three dozen, but I didn’t count how many avocados were in a box – 16, not 12!). It’s a good thing you can freeze guacamole. I’ll have you know two dozen avocados make 9 pounds of guacamole! 

The rest of the ripe avocados kept nicely all week in the fridge. To make sure they weren’t spoiling, every day I ate a whole one.
2 ripe avocados
2 teaspoon lime juice
½ teaspoon salt
1 pinch garlic powder
3 tablespoons salsa (optional)
Mash the avocados and mix in the remaining ingredients.

2 avocats bien mûrs
2 cuillères à café de jus de citron vert
½ cuillères à café de sel
1 pincée de poudre d'ail
3 cuillères à soupe de salsa (facultatif)

 Ecraser les avocats et ajouter les autres ingrédients.

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