I first tried this exotic guacamole a couple of years ago at my good friend Robert’s Christmas party. His mother was in town that year and helped prepare some most of the incredible food on the buffet table.
His mother Anita is the kindest woman and has had an extraordinary life -- a true treasure and absolute delight. We bonded at that party by sharing recipe secrets and continue to correspond to this day about favorite foods and cooking techniques. When I asked if she would tell me how to prepare her famous pomegranate guacamole, she graciously emailed me the instructions, explaining that it was a recipe from her mom´s hometown, Guanajuato.
I’ve taken the liberty to list some precise measurements, but in full disclosure, Anita sent the list of ingredients and just put “to taste” after each item (she wrote, “No real amounts, but you are an excellent cook and I am sure you can eyeball it perfectly”.)
Still looking for the perfect Christmas gift that is easy, inexpensive, and loved by all?
How to take pumpkin bars to the next level...add caramel frosting and bacon. This sure beats the regular cream cheese frosting we normally use with pumpkin desserts. The bacon adds a smoky, salty and crunchy complement, while the bacon drippings in the pumpkin layer add another subtle smoky taste.
Since Thanksgiving is all about so many heavy dishes, such as mashed potatoes, gratin and gravies, it's always nice to have a little bit of
green at the table.
I never understand how something becomes a day (or a month, for that matter -- November is National Pomegranate month. April is Grilled Cheese Month.) Washington’s Birthday and Lincoln’s Birthday suddenly became President’s Day? And who picked the date of Memorial Day? 