The last couple weeks have been a whirlwind of, dare I say it, fun? Fun is a little dangerous in my world, with my PhD exams looming and a lot of reading on my plate. But it is refreshing sometimes to just let loose and live a little. Still, I haven’t been spending much time around the blog, and I realized today that I’m late to two blogging events I signed up to participate in: Adopt a Gluten Free Blogger (hosted by the Book of Yum) and Kate’s gluten-free barbecue.

When I signed up to Adopt a Gluten Free Blogger, my plan was to make Naomi Poe’s croissants. Coming off of the Daring Baker challenge, croissants seemed suddenly doable. Also, Shannen was visiting me, and she and I share a love of croissants and a fascination with making them. Unfortunately, while last weekend involved a lot of food, it did not involve croissants, and I can’t bring myself to make them today. Call it sugar over-load, or just an excess of rich food, all i want to eat are salads and veggies, and I have so many leftovers in the fridge that I can’t. So I’m sorry Naomi, and I’m sorry Book of Yum, eventually I will make those croissants but not for this event.

For the gluten-free barbecue, I pulled the letter “G.” Try as I might, I couldn’t really think of anything I wanted to bring more than guacamole (perhaps with an accompanying margarita). On a very early post, I mentioned that the guacamole I grew up with, was a bit, untraditional. It involves serious quantities of mayonnaise. Most days, now, I make cleaner, more classic guacamole: avocado, garlic, onions, lime juice, tomatoes (rarely). But every once in awhile I crave my mom’s: extra-creamy, decadent version. It is great comfort food, and highly addictive. So, don’t blame me if you eat an entire bowl.


My Mom’s Guacamole

2 avocados
1/4 tsp. chili powder
1 T minced onion
1/2 tsp. salt
1 T lemon juice
6 T mayonnaise

Mash the avocados with a fork; add the rest of the ingredients, and mix well. Serve with tortilla chips. Serves 6 to 8.

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