Speak Softly and Carry a Big Stick

My cooking style is pretty laissez-faire. If you like to do something, go ahead. Don't worry what the cooking "rules" are.

Shortening might not be that good for you, but damn, it makes some fine chocolate chip cookies. To disgust most folks even further, I use butter flavored shortening. I'm eating one of those cookies right now, for breakfast, with coffee. Yes, breakfast at 11:20 AM. Ok, so maybe it is more brunch-like than breakfast-like.

With this upcoming Superbowl thing (I thought the Giants were a baseball team, no?), I've noticed that on a lot of the food blogs that I read, that people have VERY DEFINITE opinions about guacamole. Now, I'm passionate about guacamole. You put it in front of me, I will passionately eat it, unless it is nasty and vile. However, those times where it was nasty and vile are very few and very far between.

Some of the nuances of guacamole that I've recently read about:
No tomatoes, yes tomatoes, white onions only, only avocado, lots of cilantro, lots of lime juice, curry powder, jalapeño, garlic, no sour cream, yes sour cream, and on, and on, and on. Like I said early, people seem to have a very definite opinion about guacamole.

My husband glorifies the guacamole that his grandma used to make him. And I will agree, it makes a very delicious spread and it is pretty simple. Here goes:

Flo's Guacamole
1 avocado
1 tsp - 1 tbsp minced jalapeño
1 clove garlic minced OR 1 dash of garlic powder
1 spoonful of sour cream
1 liberal sprinkling of salt
1 tbsp minced white onion (if you use another color I won't tell...I never tell Jeff that I normally use yellow because that is what I have on hand)
a squeeze of lime juice (if you have it)

Basically, you just moosh this all together...except for the onion. Jeff is very adamant that it is FOLDED into the guacamole so as to not to bruise the onion, or something like that.

Serve with chips. And beer. And nachos.