"I have seen personally what is the only beneficial and appropriate course of action for people: to eat and drink, and find enjoyment in all their hard work on earth during the few days of their life which God has given them, for this is their reward." (Ecclesiastes 5:18, NET)

February 9, 2013


Watching the Superbowl game last Sunday was fun, but I can't stop thinking about the guacamole I had. Yes, it was that good. And yes, I love it that much.

Avocados are high in calories, but they're also high in heart-healthy fats and full of flavor. So guacamole is perfect when an occasion calls for a special treat and I don't want one that leaves me with regrets, like say, Jack-in-the-Box tacos might, or KFC honey barbeque chicken wings.

I've tried many guacamole recipes over the years, some of which have ingredients that are just plain wrong, such as mayonnaise, sour cream, a cup of salsa, or the packet mix that's always by the avocado display. I had even started taking the lazy way out by picking up Wholly Guacamole from the refrigerated section on the produce aisle.

But I came to my senses, repented, and made Superbowl guacamole using simple, fresh ingredients. Thankfully, Robert doesn't eat it, so I get to make my own bowl and enjoy the freedom from worry that he might scoop more than his allotted half. Here's what I used:
  • One avocado, not too ripe so when I smashed it with a fork, it was still a little chunky
  • The juice of one small lime
  • Some red onion, chopped
  • A handful of grape tomatoes, chopped
  • Half of a jalapeno pepper, seeded and diced
  • Tony Chachere's Creole Seasoning, because everything in it works (salt, red pepper, black pepper, chili powder, and garlic)
The only thing I left out was fresh cilantro. If I was making guacamole for more people, I definitely would use it, but it seemed silly to buy a big bunch of cilantro for just a spoonful. There was a moment when I actually considered breaking off a little and hiding it under the jalapeno, but that seemed even sillier. And when I was enjoying that bowl of green goodness, cilantro never even crossed my mind.

Instead of tortilla chips, I ate it with Stacy's Simply Naked Pita Chips, which I think pair nicely with guacamole that's not part of a Mexican food meal. The chips are hearty, and I feel like I'm eating something a little healthier, which is a license to eat more, right?

Regardless of chip choice, let's agree on one important thing. You should make guacamole right before you eat it and never, ever chill it. The flavors do not need time to develop and marry, and they are best at room temperature. Besides, nothing chilled tastes like it came right out of the garden.

I don't know why it took me so long to start making guacamole the right way. The year before last when my brother Rex and I went to San Antonio, the highlight of our trip was the guacamole made tableside at a restaurant on the riverwalk. We still talk about it.

Should anyone out there happen to think that my life must be boring if a bowl of guacamole is all it takes to make me happy, they'd be only half right. For a person who's happy all week just thinking about the guacamole she enjoyed during a football game, life is never boring. The God of heaven and earth walks beside me and richly supplies me with all things to enjoy (1 Tim. 6:17). How could that ever be boring?

So if you see me in the grocery store with an avocado in my basket, it's a sure sign that I'm celebrating something. Oh, and congratulations to the Ravens!

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