Update with guacamole
Jun. 3rd, 2007 11:01 pmIt's the end of the weekend -- time for a quick update.
First, the house phone is still out. Sigh. We'll get it fixed someday... meanwhile, cell phone or email are your best bets.
The last week has been OK, but busy. It's the tail end of the allergy season: we're dealing with stuffed-up noses, nasal drainage, and upset stomachs, but things are slowly getting better. So we'll be out and about more over the next couple of weeks, with any luck.
We spent the day today with friends, tasting English cheeses and playing board games. I'm sold on the concept -- anybody who wants to have a cheese-and-board-games evening, let us know...
Zooming back in time, we had friends in town, Kathy and Matthew, for the holiday weekend. That deserves a longer post, which it might even get. But not tonight.
One thing that came out of that event was a rather good recipe for guacamole, derived from the Cooks' Illustrated version. It takes maybe 10 minutes to make. It's also good as a sandwich, spread thickly on a halved baguette:
( recipe after the cut )
First, the house phone is still out. Sigh. We'll get it fixed someday... meanwhile, cell phone or email are your best bets.
The last week has been OK, but busy. It's the tail end of the allergy season: we're dealing with stuffed-up noses, nasal drainage, and upset stomachs, but things are slowly getting better. So we'll be out and about more over the next couple of weeks, with any luck.
We spent the day today with friends, tasting English cheeses and playing board games. I'm sold on the concept -- anybody who wants to have a cheese-and-board-games evening, let us know...
Zooming back in time, we had friends in town, Kathy and Matthew, for the holiday weekend. That deserves a longer post, which it might even get. But not tonight.
One thing that came out of that event was a rather good recipe for guacamole, derived from the Cooks' Illustrated version. It takes maybe 10 minutes to make. It's also good as a sandwich, spread thickly on a halved baguette:
( recipe after the cut )