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More Green Cooking

I realize that headline implies my recipe (if I may call it that) will be good for the environment. I don’t think it is necessarily bad for the environment, but “green” in this context is meant only to denote St. Patrick’s Day.

Yesterday I wrote about how I added a green pepper to sausage balls in honor of the day (perhaps you read my post). While the sausage was cooking (I did mention it tends to take a long time), I made guacamole with a couple of avocados I had purchased the week before, when they were on sale. How clever of me to save my GREEN avocados for St. Patrick’s Day! Luckily, they last a long time, especially if you intend to mush them, as in guacamole.

I didn’t bother looking up a recipe; I just threw stuff in. A little of the garlic I had crushed for the sausage balls, some minced onions from the spice rack (I had had enough of chopping onions), a splash of lemon juice, a smaller splash of Worcestershire sauce, some cumin, some lemon pepper (actually, I think they call it Lemon & Pepper now). I mushed it with the potato masher, then stirred it thoroughly with a fork.

I taste tested it, as did Steven. I added more spices and let the flavors blend. It turned out pretty good.

I had meant to include this recipe (such as it is) with yesterday’s post, coming as it did in the middle of that cooking adventure. However, as I typed that post in, I feared it would be too lengthy. I always say, waste not, want not. Now I have plenty of time to worry about tomorrow’s post.