I wish my parents had made an effort to get me to see people other than the Anglo-Saxon descendents who lived around me in rural Pennsylvania. I didn't see a black person until I hit high school, and it took me a long time to stop hesitating and thinking, "OK, that person's not from around here, right?" And now I live in Utah and to my shame, I'm still surrounded by 98% lily white folk.

Congrats MM!

When I lived in San Diego, we had neighbors with an avocado tree in the back yard. They'd bring one in, still vibrating from the branch, crush it with a fork, some lime juice and salt and snorfle it up before the tree even knew it was missing.

That was such a perfect religiousgustatory experience, I haven't eaten guacamole since.

I feel a bit like Johnny Depp in Once Upon a Time in Mexico...except for the whole, not killing the chef thing.

In landlord news, he came in last night (with permission) and painted over the tri-color area so that now...it's only bi-color.

Seriously. The entire kitchen ceiling is roughly 8x8. He couldn't just do the whole thing so it doesn't look patched? Guess not.

I love avocados, but they turn my rosacea red, red, red, so I don't eat them as often as I'd like.

bonny, tell your landlord that your invisible friends are laughing at him.

Woo-hoo! Go MM!!

The guac talk (lime, salt, garlic, no tomatoes) is making me hungry, and it's not even 10:30.

My mom makes the best guac I've ever had -- here's her recipe (I assume If you hate cilantro you can just leave it out):

4-5 avacados makes a large batch (so calculate accordingly)
1 bunch cilantro
1 to 1-1/2 cups tomatoes (grape, roma, or any kind you like)
2-3 limes depending on batch size
½ onion (Vidalia, purple, or other that you like)

Put in food processor, blender or smash it yourself real good. Put in bowl, squirt a pinch more of lime on top and garnish with a bit of cilantro for looks.

t edit I didn't realize people were anti-tomato in guac. After eating my mom's and then getting guac from the store and being underwhelmed, I compared the ingredient lists and realized that it must be the tomato (and possibly the lime) that worked for me.

I have to thank my raging, psycho-bigot father for being so over the top that at a very young age I knew there was something wrong with saying horrible things about people.

My one, huge faux pas was sharing a cartoon with the Danes I was living with in Copenhagen. My surrogate mom sent me one of those single panel jobs featuring a couple of Viking giants. One of them had two tiny fellows in his hand and said to his partner, "I went out and got us a couple of Danish for breakfast." I laughed like a drain until I saw my friend's faces.

A) No breakfast pastry in Denmark is called Danish. B) WTF! You're saying we are puny?!

That was a serious, pleasegodopenaholesoImightfallinit moment.

Plus, I was 36...no youth-excuse.

Guac is one of those things that's better if you make it early, right?

vw - just make sure its covered well or it will go brown.

Guac is one of those things that's better if you make it early, right?

Meaning? Make it in the morning and let it sit?

I make it right before (or within ~1 hour) it's going to be consumed, because it turns brown if it sits too long.

vw, guacamole may be better when fresh ... although I believe the lime juice keeps it from going all brown and icky.