I’m beat!  Doodliedoo had a booth at the crop tonight…man, it was busy!  Nothing new to show you, but I’ve got some things that are just waiting for me to upload them.  I promise pretty things very soon!!!

And, since I was slow this week….how about a tutorial next week.  Actually, how about TWO!!  Perhaps even THREE!  Nothing exciting, but a few things I thought I would share.  We’ll see if I get the third ready or not.  Anyway, if you are going to be at the Great American Scrapbook Convention in Arlington – make sure you stop by and say hi!  Saturday is the last day – I’ll be there all day and then at the crop too!  Anyone wanna bring me some coffee?!?!

I will leave you with a yummy recipe though.  I wanted Matthew to make me guacamole for my birthday in April – well, the avacados then were so not ripe.  Apparently they are more in season now.  We made some this week and it was SOOOO good!  Here’s a pic of the yummy guacamole goodness.  We use the recipe listed below……(and it never makes it out of the mixing bowl because we eat it up!)




4 avacados
1 lime, juiced
½ t salt
½ c diced onion
3 T chopped fresh cilantro
2 roma (plum) tomatoes, diced
½ t minced garlic (optional)
1 pinch cayenne pepper (optional)

In a medium bowl, mash together the avacados, lime juice and salt.  Mix in onion, cilantro, tomatoes, and garlic.  Stir in cayenne pepper.  Refrigerate 1 hr for best flavor, or serve immediately.

And in case you didn’t notice, I made a recipes link at the top of my blog (right under the header).  This will take you to a page with links to all the recipes I have shared here.  Hope that is helpful!

5 comments to Whew!

  • Esther

    Guac is SOOO good!! I always add a chopped jalapeno instead of cayenne…gives a hot little crunch!! TFS!

  • kauai17-kim

    YUM. I’m coming to your house for Guacamole and Mojitos!!!!

  • I am part avocado myself…want a neat trick? To keep your guacamole from turning brown, add a small dolup of mayonaise…it will stay green for a day or two and you don’t taste it! (If you taste it, that’s too much…just a small pinch will do it.) 🙂

  • Can you believe that a lot of place use mayo in guac? WHen I get a good price on avocados, I mash and freeze it. I usually cut one up and eat it with a tinge of poppy seed dressing drizzled over it and atop some field greens with a hunk of french bread for a light lunch. I make my quac extra spicy-hubby hates it-he hates anything green I htink (except money)

  • Linda (LSN on SCS)

    I l*heart* Guacamole! I could eat it everyday if I could get away with it. I don’t have a formal recipe like you do. I just throw stuff in until it tastes good. I really like to season mine with Cumin.


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