I May Not Be Astin . . .

But I know how to make some stuff.

I can cook a decent meal. More creative and talented than the average wife, if I may be so bold. But I work full time - don't do it that often.

There are certain things I make that people have fallen in love with. That I get asked to bring to parties. That if I host a party and don't make, people are disappointed.

My pancakes. Particularly when I drop chocolate chips in them. Homemade batter (none of the mix stuff).

Deviled eggs. I have the Kosher kind, and the not-so-Kosher kind (with bacon).

And my guacamole.

My husband called it out in his recap of the evening. Daddy asked him to share. So I'll post it here for all of bloggerdom to use.

It's not so much secret ingredients, as it is how you put it together. So here it is, party size.

• 5 large avocados, ripe (should be firm with just a little bit of give when you squeeze it - not too squishy, not too hard)
• 1 large roma tomato, diced into small bits
• 1 or two slices of sweet onion (Vidalia, Mayan Sweet, etc.), diced into small bits
• 1 medium sized jalapeno, seeded and chopped small (seeds may make it too spicy)
• 1 clove of garlic, crushed
• A small handful of cilantro, chopped fine
• One lemon, or 1/2 lemon and 1/2 lime
• Salt and pepper, to taste

Key is to get the avocados out of the skin, take out the pits, and chop (NOT MASH) the avocado into small bits. Squeeze on the lemon and/or lime juice (citrus keeps it from turning brown). Add tomato, onion, jalapeno, garlic, cilantro, and salt and pepper. Mix gently to keep from turning everything to mush (some of the avocados will form a bit of a paste). Taste; add salt, pepper, or another squeeze of lemon/lime juice, as desired. Refrigerate for 20-30 minutes and serve with your favorite chips. Or large spoons to just eat it straight.

Or come on over to the Casa de Chako and I'll whip some up for you.

Respectfully submitted,

The Wife