Guacamole

I am in a funk.

A cooking funk. I cannot hardly muster an ounce of energy or interest in food right now. If I could, I'd eat a bowl of cereal every day. Or a piece of toast. Maybe a peanut butter and jelly sandwich every now and then for good measure.

Unfortunately, the natives are uncooperative and demand variety. I've resorted to all of my old standbys, things I've made a thousand times, and my husband is doing most of the cooking.

Does this kind of cooking funk sound familiar to you? Surely I'm not the only person to fall out of the groove.

This past weekend we had a few guests over in the afternoon. I wanted to make a couple of appetizers. First I dug deep into the archives of my recipe box and made a classic: taco dip. I'll save sharing that recipe for a future date, though.

But I wanted a little something extra to go with it. So I did what I always do when I need to find a recipe that has reviews. I turned to All Recipes.

All Recipes is my go-to site. I love the way each recipe has ratings, and I always sift through the reviews as often good tips can be found in there.

What did I find as the perfect accessory to taco dip? Why, guacamole of course.

I do love me some guacomole. And my two daughters actually like it (sometimes) too. I have long wanted to make my own, but had never gotten around to looking up a recipe.

This one had something like 1300 reviews and was rated 5-star. That's a pretty high rating at All Recipes, so I figured it would be delicious.

And it was. Seriously delicious. The little amount that was leftover - I finished it for breakfast the next day.

I'd never had a guacamole with tomatoes in it before, but this was great. I'd still like to find a non-tomato version, though, as that is my preferred way of consuming it.

Without further ado, straight from All Recipes, I present: Guacamole.

You'll need:

3 avocados - peeled, pitted and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (intentional)

In a medium bowl, mash together the avocados with the lime juice and salt.

Then mix in everything else.

I didn't have time to refrigerate for an hour, and it tasted fine. But the flavor was definitely better later in the evening when we had put it in the fridge for awhile. If you can refrigerate before serving, I do recommend it.

The next morning, my husband scooped some guacamole into a corn tortilla with scrambled eggs - very yummy too.

Enjoy.

And if you have any suggestions for getting out of this cooking funk, I'm all ears!