Guacamole

My husband makes the BEST guac, hands down! Who knew that something so simple could be so good! The trick is finding a perfectly ripe avocado. Here are my unprofessional avocado picking tips: Make sure that your avocado is a dark deep green. It should also be slightly soft to the touch. If it is hard, it's not quite ripe, if it's super mushy- too far gone. Also, take a look under the stem. If it is green you are good to go. If it is brown, it is too ripe. Good luck.

Recipe:

• 2 avocados
• onion powder to taste (1/4 tsp ish)
• garlic powder to taste (1/4 tsp ish)
• salt to taste (1/8 tsp ish)

My husband also likes to add red pepper to his. Yuck, I say. To each his own!

Also, my friend told me that you can keep your guac from browning by putting the pit in the dip. My guacamole has never lasted long enough to brown. Ha!

Enjoy!

Proofing your yeast

Proofing your yeast means that you add the yeast to the water and give it some sugar to eat. The sugar can be table sugar, molasses, agave nectar, honey, etc. Once these 3 ingredients are added together, the yeast will start "eating" the sugar. Basically, the yeast is being "activated". You will know it is ready once foam starts to develop on top of the water.


Easy, peasy, lemon squeazy!