Tribute to the Summer of 2008

I am lamenting summer's imminent end. [insert sigh]

Indeed, we have one official weekend left before September 22, the autumnal equinox, which is the official start of Fall.

As a Tribute to the Summer of 2008, I would like to share my guacamole recipe with all of you.

Matt and I are avid fans of guacamole, and it was fun to share one of our favorite foods with our nearest and dearest at our wedding.

Our close friend, Nick, Matt, and I had an assembly line going in the main kitchen of the B&B where we all stayed (and where the reception was held). We divided and conquered--each of us chopping up something to put into the big punch bowl that held a lot of servings at one time. When the bowl was full, we would divide it into smaller containers that eventually found their way to the reception tables for an appetizer. (I promise it tasted much better than it looks in the photo!)

All around us, our other friends made black bean and corn salad, salsa, seven-layer dip, and fajitas.

For simple wedding favors, we sewed some cilantro seeds into a paper pocket and included directions for growing cilantro on the front and our guacamole recipe on the back. We wanted to share something important to us with our guests (and encourage them to grow something!).

[As a side note, I have to confess that I started to feel like I crossed the line into "Obsessing About the Details Territory" when Matt and I put together the wedding favors. They were meaningful to us, but they were time-consuming, and not all of our guests even took one from the self-service area. If you do have wedding favors, you should make sure you spend at least an equal amount of time focused on ensuring that guests take away much bigger and more important things from your weddings, like new friendships, connections, fun memories and inspiration.]

Without further ado:

Ingredients

• 4 ripe avocados (be conscious of the carbon-footprint of imported avocados)
  
• 1/3 cup diced red onion
• ½ tbs. diced jalapeño pepper
• 1/3 cup diced tomato
• 1/6 cup fresh cilantro chopped
• 1 tbs. lemon juice
• ¾ tsp. sea salt

Directions

1. Scrape the inside of the avocados into a bowl.
2. Add the onion, jalapeño, cilantro, lemon juice, and sea salt. Mash and stir with a fork to your desired consistency (we love chunky!).
3. Add the tomatoes and stir slightly.
4. Serve! (with chips that aren't too flimsy).

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