Perfect Guacamole

Per.Fect. So much so, that I'm actually starting to crave it at 8am as I type this post, even before breakfast. The flavors pack a punch, but they're nicely balanced. A bit more work than Easy Guac, it's totally worth it on a day when you've got lots of fresh ingredients going anyway, like if you're making Street Tacos.

tuesday tidbit - the spice cabinet

Anybody else have spices that get lost in the back of the spice cabinet? Or have 2 bottles of sage because you thought you were out, only to discover another bottle later? I've also had a host of spices that I would only use once in a while, and then the spices would expire and I would feel bad throwing them away so I would keep them in my cabinet until they were so dusty I had to wipe them off before using them.

At some point a few years ago, I made a point of branching out and learning about spices. I tasted and smelled each one, and I tried smelling them one after another (oregano and then sage, for instance) to see what they would be like in combination. I threw out a few sauces along the way, but it was worth the investment in terms of long-term knowledge gained. What a difference an array of spices makes in cooking! I also learned some spice-keeping strategies that have helped tremendously. Here they are:

1) buy bottles that are a size you will be able to store and find easily. the tiny bottles are not always practical if they will get lost. If pretty or jazzy or bold bottles will inspire you more often, buy them. It's worth the investment.
2) buy from the bulk spices section of your local market, or from the Mexican food section of the grocery store (this may not work in parts of the country not near Mexico, I'm not sure).
3) organize the spices efficiently according to how you will use them (i.e., "baking" spices together, savory herbs together, spicy ingredients together)
4) show them off. These from Target are fun

 or these from Crate and Barrel's outlet

or just these from the grocery store (which is what I have).

Then find a place where you can display them away from the heat, where they will add to the aesthetics of your kitchen. I re-purposed the shelf that used to hang above my daughters' changing table.

You can create a magnet board, or use a simple wall-shelf like I have with my oils & vinegar. If they look nice, and it looks like you do some serious cooking in your kitchen, you will be more motivated to actually cook. (for the record, I do have quite a few in the spice cabinet as well; they won't all fit on the shelf I have here, but the look of this inspires me).

Taste your spices, smell them, put them together, make them fancy-looking - IMPROVISE AWAY!

balsamic vinaigrette

Yummy, basic, good for you, and so very easy to throw together:

honey mustard vinaigrette

Sooooo easy. I was never big on having tons of dressings taking up valuable space in my fridge. And I change my mind too often to commit to one entire bottle of dressing. So, I just started combining oil, vinegar, and some other stuff to create a bunch of dressings. Here's one of my staples:

avocado & lime slaw

Wait. Don't go away just because I used the word "slaw." I don't like slaw either. Except that this really shouldn't be called slaw. There's no mayo, no, umm, whatever else it is that gives slaw its taste. THIS, my friend, is a crisp, tangy, zesty, and yet smooth addition for soft tacos, quesadillas, or BBQ chicken sandwiches. Again, so many varieties of this online, and I'm sure they're all good. This is what I made with what I had on hand, but if you don't have certain ingredients, no worries. Just make SURE you have lime, avocado (hello? in the title of the dish), and cilantro. Trust me, it's worth a trip to the store for cilantro. Even near dinner time. Even with 2 babies and a hungry kindergartner. Not that I've done that, or anything.

easy guacamole

I toyed with the idea of calling this "Gourmet Guacamole" because I almost always get compliments and there's never any leftover. People are often stunned to find out my method because it's deceptively easy. But then I feared no one would look at it if it looked hard. So here's easy, gourmet guac that can be whipped up in moments: