It’s been nearly sixteen months since I last hit publish on a post. And it’s been a winding road from that point to this. I’ve realized that I miss the writing, the posting, the photography. As terrible a blogger as I’ve always been, I hate that I gave up on this wee little piece of the internet that I claimed for myself. So I’m back, with no guarantees for how often or what I’ll be posting. But back I shall be and hopefully new and improved.
Reading: Quiet: the Power of Introverts in a World that Can’t Stop Talking and Silver Linings Playbook, both of which I highly recommend
Listening: The movie Liberal Arts has some fantastic music, so I went and made a Spotify playlist of what I could find. You can find it here
I hit up our local farmers market fairly often and got this gorgeous heirloom tomato the week before. It’s a German Stripe and this picture does not do its size justice. This thing was huge. I took half, removed the seeds and diced.
Roasted some garlic
Roughly diced half a red onion
Juiced some beautiful limes. These are not all for the guac, I also used limes in the chicken for the enchiladas.
Juiced 3 of them for the guac with the best juicer ever.
A note: this juicer, which I adore, is a Williams-Sonoma product. I’ve added a disclaimer to my about page and included it here as well:
I work part-time at my local Williams-Sonoma store and as such, you will see a number of WS products that I use in my daily cooking within my photography. While my colleagues at the store are aware of my blog, there is no sponsorship or relationship of any kind between me, my blog and Williams-Sonoma Inc. The products shown are items I use regularly and are included because I genuinely like them and because they are relevant to the production of whatever food I am showing. If at any time a product outside of these parameters appears, I will make specific note of it within any post it appears.
Anyway, by this time the garlic was done roasting.
Chopped a handful of cilantro
Split the avocados and removed the nut. All together now with seasonings!
What you do next depends on your preference for chunky versus smooth guacamole. I prefer a smoother consistency, so I processed most of the avocado pretty thoroughly. Add the tomato and lime juice at the end and stir in, no need to process everything to a pulp.
You can download this recipe here!
We’ve had natural disasters -
A flood! (Thanks Tropical Storm Lee!)
No joke, it’s been a little ridiculous.
But it wasn’t all disaster.
It’s been a beautiful summer. And that’s the summer I’m clutching onto with this recipe.
It’s almost not fair to call this a recipe. It’s basically two steps. One ingredient: chunks of juicy, delicious watermelon. Put them in a blender. Blend. Add straw. Drink.
I’m also hard at work overhauling the navigation on this here blog. My months away have given me new eyes on some clunky tools and missing features. Currently up, but pretty bare: my recipe page! Every recipe I post will be available on this page, sorted by dish type, seasonality, special diet...but I need you to tell me what would make it easiest for you: What categories do you look for? Is dinner versus side specific enough? You tell me.