I was pleasantly gifted with some avocados on Saturday. For over a decade I have not made guacamole. Part of me finds it depressing because any love affair with guacamole is like having an OFW spouse that goes incommunicado for months. Many of the online recipes look like this.
https://www.foodnetwork.com/recipes/marcela-valladolid/simple-guacamole-recipe-2119544
I will rarely go to the supermarket or cook on a work day but with the shelf life of the avocados, I made an exception. Two days earlier the one ingredient that gave me nightmares was cilantro. The day before the grocery I looked again on the Interwebs for a recipe that did not call for cilantro. I found a good one yet when time came to make the grocery list I could not find it in my Gmail just before my commute to work.
At the grocery, I did a very anti-guy thing. I asked one of the staff where cilantro was. Great job, she showed me the section and pointed out a label that said wansoy. I then bought the other ingredients I needed.
Maybe around 1 AM I began my task. I assembled the ingredients.
Peeling garlic is a pain. I add to my pain by putting more garlic than the typical human in everything savory I make. For two years now I have been
making my own garlic sauce. I am always glad when all the peeling is done.
This is what the ingredients look like after peeling and some chopping. I still had some peppers from
the vegetable dip I made over the weekend. You won't believe what happens next. Refrigeration. That is not how this would typically go except for the fact I was not going to do the rest of the work with a spoon and knife. That decision though comes with a choice. My choice was not to disturb myh neighbors at maybe 2:30 AM with the whirring and chopping of the food processor.
In the spirit of full disclosure, there may have been 7-8 hours between this picture and the last picture. The avocado was not mashed as most recipes recommend but finely chopped. I only had a little bit of it as of press time. A little too much cilantro/ wansoy.
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