Monday, December 7, 2009
Tomorrow I finish finals and I'm DONE with another semester of nursing school! It flies by so fast! I remember back in May whimpering about how I might not have enough time to keep cooking once I started school and how that would be the end of my happiness. Well, as you can see, that didn't happen. I've been with you almost every day throughout these eight months of madness! And I am hopeful that I shall continue.
For me this blog has been a constant, a venue for escape, a channel for my creativity and emotion, and a comfort. I can come home after experiencing the new and unexpected (which is an understatement) and feel at home in front of my stove, in my kitchen. And then sit down to a more-often-than-not delicious home-cooked meal with my husband. I like to think that this cooking adventure is preparing me to be able to feed a (future) family and nursing school is preparing me to be able to take care of them! Two things that two years ago I was seriously unsure about. (Sometimes I wonder how I ever got married, because I definitely wasn't "mother" material!) All I know is that I can't imagine my life right now without cooking. That's coming a long ways from a stubborn high-school girl who didn't even know how to hard-boil an egg, and didn't much care to find out!
Dustin wants me to stop talking about myself and tell you about this guacamole. About how much he loved it (me too)! You can make it as spicy or tame as you'd like by adjusting the amount of serrano you use. The fruit is beautiful in contrast to the creamy green avocado. The pomegranates add a tangy crunch and the mango is smooth and sweet. We poured a bowl of baked chips and dipped to our hearts' content.
4 ripe avocados, halved, pitted and peeled
1 cup white onion, finely chopped
2 serrano chiles, finely chopped (this is quite spicy- use more or less to taste)
1/4 cup fresh lime juice
1 cup pomegranate arils
1 cup mango, peeled, pitted, and diced
1/2 cup fresh cilantro, chopped
salt and pepper, to taste
1. In a medium bowl, coarsely mash avocados. Stir in onion, chiles, and lime juice. Season to taste with salt and pepper. Gently fold in the pomegranate seeds, mango, and cilantro. Season with additional salt or lime juice to taste. Store tightly covered in the refrigerator.
Serves 8 (as an appetizer).
(Adapted from Gourmet)