Guacamole

This is not a food blog.

The Necessities

Ripe Avocados (4)
Red Onions
Garlic
Cilantro
Limes
Salt

Creation

(The ingredients above are only the base mixture for whatever sort of guacamole variation. You could add cucumbers, chopped spinach, or sauteed bok choy to it too, but start with this base (and don't add sour cream).)

Cut the avocados, remove the skin and the huge seed, and place the green meat in a bowl. Chop up about a handful and a half of onions into tiny cubes and add. Dice the a clove of garlic (or two) as well as the cilantro -- I like about a closed fistful of cilantro because it really makes the flavor. Obviously, less can be used. Add the garlic and the cilantro. Get two limes, cut them in half, and juice them into the mixture (~1 lime for every 2 avocados). I usually scrape the inside pulp into the mixture with a small paring knife. Add a thin covering of salt to the greenish mixture, then stir it with a fork. Don't whip it. Eat with anything.

Salads, Intensities, Rhizomes

Quite simply, a Salad Recipe that I conjured on the spot and is good enough to write down "to remember."


The individuated parts:

Snow Peas
Snap Peas
Mung and Assorted Bean Sprouts
Baby Spinach
Red Onion
Blackberries (and some juice)
Gorgonzola Cheese
Balsamic Vinegar
Celery Tahini

The construction of the whole:

I cut up the peas and the onion, one part onion to two parts peas. I threw in some bean sprouts and at that moment some fresh blackberries arrived from my backyard. I added one part blackberries (more would be fine), and placed the salad in the empty bowl in which they were picked. I added a splash of balsamic vinegar on top, then shredded some gorgonzola on top (a pretty liberal amount as its a crucial flavor). Then a dab of celery tahini, topped with a big handful of baby spinach.

Toss lightly but thoroughly, and serve.