I have a whole host of things to talk about involving guacamole. But, first, I want to touch on something I couldn’t talk about on Monday (mainly because I didn’t know what was going on, so couldn’t really explain it). This weekend, John fractured his ankle in 3 places. The group of us (M&M, K&E, Mom & Dad, and John and I) were playing frisbee. John ran to catch it, slid, was in flip-flops and landed wrong. We spent Sunday night at the hospital (where I wrote my blog post). Monday, he had surgery and Tuesday, I drove us two back to Boston in a stick-shift car that I had learned to drive on Monday. It was treacherous to say the least but he is now stationed in my apartment peeling the many apples I took home (my least favorite job in the world!). Just wanted to let you all know that he is feeling better but still tired and in lots of pain; in eight weeks the cast will come off and hopefully he will be as good as new. However, the first thing he did ask for when we got home was this guacamole. Guess he’s feeling better already…Really, everyone who ever tries my guacamole wants to know the secret. When I first started making this, I didn’t really know what to tell them! With only 5 ingredients, what could be so secret about it? As you all know, John and I love to make Mexican food (well, American-Mexican food). From tacos to fajitas, I’d say we eat Mexican on average 3-5 times a month. And with that always comes John’s request for Guacamole.

Usually, the guacamole gets served on top of a million other condiments (salsas, cheese, etc.) but John has been known to take chips and scoop the guacamole off the top! I mentioned WAY back in May that I really had to post this recipe because even though it is so unbelievably simple, it really is delicious. Plus, with football season fast approaching, this is a quick and easy dip that you can make for whatever game day fans come your way! I love to bring this to other people’s houses because I bring my own dish (with the five ingredients) and my masher and make it right there. It takes no time, and no kitchen space. I always try to bring a big bag so I can throw the masher and serving dish back into it and clean it at home.

Dani’s Famous Guacamole
Serves: 2
1 avocado
1/4 cup red onion, diced small
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons lime juice

Cut the avocado in half and remove the pit. Peel back the avocado skin and place the avocado meat into a bowl. Add onion, pepper, and salt. Mash a couple of times, until avocado breaks down into smaller chunks. Add lime juice. Continue to mash avocado until guacamole is creamy with only a few small chunks left. Serve immediately.

Guacamole will turn brown if it’s left for a while. If you put some lemon juice in it, it will keep a little longer, but it is still best to make as much as you need.

Until the next time my oven is on…