Two summers ago, I made the perfect guacamole. Fresh avocadoes from the local farmer’s market, ripe yet firm, vibrant and tender. I couldn’t help myself – I had to cut one open, sprinkly some salt on it and dig in with a spoon. Followed by fresh onion, also haggled for at the farmer’s market, sliced and diced so thinly I might have as well pureed it with a food processor – impressive, if I do say so myself. Some cayenne pepper, hastily “borrowed” from the cabinets above the kitchen counter in the common kitchen of the college dorm. Fresh lemon juice, slightly chilled, zesty from the slight pounding the lemons got before they were squeezed into a bowl. A dash of black pepper, a dash of lemon pepper, a light spraying of italian seasoning, a sprinkle of salt, and voila! – perfection. Served cold with a side of Stacy’s Simply Naked Baked Pita Chips…that was a perfect day.
