Pure Awesomeness

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Challah + Guacamole = AWESOME

As I explained in a previous post, I am from what I like to call the North East. Where I am from, avocados are basically nonexistent. They are there, but only in some stores, and they're usually small and not amazing. But here, in the South, the avocados are awesome and plentiful. Every restaurant puts avocado in every vegetarian dish. So, it wasn't until I moved that I fully understood the magicalness that is the avocado.

Specifically, this crazy bright-green sauce called GUACAMOLE.

Okay, so I did discover guacamole at Taco Bell in the North, I'll admit. I was like, what is this weird green stuff? It tastes all right to me. It wasn't until I was invited over for Shabbat dinner at someone's house in the South, where they served guacamole to accompany challah (much in the same way that most people serve hummus with challah), that I fully understood the magnitude of this discovery.

Guacamole, with challah, is the BEST combination of ANYTHING that has EVER been invented.

Ever.

Ever!

For those who may not know, challah is the traditional egg-bread served at special meals in the Jewish tradition - specifically Friday night and Saturday meals, as well as any holiday (except Passover, where you eat matzah, which is disgusting).

I can basically eat an entire challah in one sitting by itself, but if I eat it with guacamole, it's like a little scoop of green, limey heaven.

Here's my recipe for the best guacamole. Everyone down here has their own recipe that they claim is the best, but mine really is the best. So read on, copy this down, buy yourself a nice ripe avocado and enjoy!


JewishGal's Guacamole (inspired by JewishGuy's guacamole) for 1-2 people:

Ingredients:

Avocado - 1 large one :D
One clove of fresh, minced garlic (a post about this soon to come)
One green onion (green onions are also known as scallions_
Cumin & salt
Lime juice (fresh from the lime is best)
Fresh cilantro

Directions:

1. Mince the garlic. This is a magnificent process, so please do it yourself, don't use the pre-minced stuff in the jar. If you can't save enough time to make the guac properly, then you probably shouldn't make the guac at all.
2. Cut the green onion so that it makes the little rings about 1/8 - 1/4" thick. I just like the way the little rings look. It doesn't actually matter how you cut it, just make sure it's small.
3. Mince the cilantro, about a tablespoon's worth.
   
4. Slice the lime in half.
   
   All of these steps are prepping before you mash the avocado. Once you begin to mash, you have a short period of time to enjoy it or store it before it turns brown, so I would make sure you do all the prep you can in advance.
   
   
5. Open the avocado and take out the pit. The easiest way to do this is to basically slice the avocado in half, rolling the avocado along the knife. Once you've made a cut that goes all the way around, you can simply twist and it will come apart. Then stab the pit with the knife and toss it (or you can try to grow your own avocado tree, that's also another post).
6. Slice the avocado flesh while it's still in the skin a criss-cross pattern. Then scoop the flesh out with a spoon and dump into a bowl.
7. Squeeze half a lime's worth of juice, a pinch or two of the minced garlic, a few of the rings of green onions, a little bit of cilantro, and a dash of cumin and salt
8. Mash mash mash to appropriate pulpiness
9. Taste, then add more of whatever you want until it tastes the way you want.
   

Enjoy!!!