If you know me, you know I’m quite fond of autumn. If I could pick one season, that would be it – and even though it precedes the dreaded Winnipeg wintertime, I swoon over autumn to no end. In fact, I’m sitting on my porch right now and the breeze is just cold enough that it could pass as fall – it’s 7:30 AM so of course it’s still a little cool. I WANT IT SO BAD. I know you’re throwing things at your computer. I’m SORRY.
Since it is still very much summer (the endless stream of +25 temperatures is telling me so), I’m happy to absorb the summer spirit, summer activities, the summer sunshine. If you can’t beat ’em, join ’em.
Yesterday was our annual ‘Lake Shake’ at my boss’ cottage in the Whiteshell and I can’t believe that it is my FIFTH year attending. Time flies. I’m so thankful that we have days like this. The eleven of us eat, drink (I actually drank ONLY those sparkling Dasani waters all day and felt loads better than if I would have consumed alcohol in that crazy heat) and lounge on the dock from 2 PM onward. We snack, and snack, and snack, have a spectacular dinner, and are rolled back to Winnipeg in a food coma, therefore eliminating any regular Friday plans. I went to bed at like 10 PM..
Everyone is asked to bring something – and in the past I’ve brought perogies, then perogies, then perogies again .. then a salad of some sort .. but this year, lightning struck – WHY IS NO ONE BRINGING GUAC. Okay guys, if there’s one thing summer is about, it’s a good guacamole. Tzatziki and guacamole are pretty much the King & Queen of Condiments. Therefore, I present to you my spin on regular ol’ guacamole with ..
Be forewarned that this is just a rough outline on how to make this delicious dip. I had to make enough for 11 people – and I made too much cause I’m terrible with estimating avocado quantities. So if you’d like an obscene amount of guac which is NEVER a bad thing – follow my exact measurements.
½ Red Onion
A Bunch o’ Minced Garlic (This is TOTALLY up to you, I’m a garlic fiend)
A Bunch o’ Cilantro (Also up to you)
Juice from 2 Limes
Coarse Sea Salt
Half your avocadoes, remove the pits (save a couple on the side) and throw them into a large mixing bowl. This has to be the most beautiful of all fruits.
Use a potato masher and smash up the avocadoes – I just used a fork, which works as well.
Peel your mangoes and make sure to get as much of the mango ‘meat’ as possible – I find this to be pretty tricky. If you have a secret, please let me know. Dice ’em and toss them with the avocadoes.
Slice & dice your red onion and add it to the mix.
Fold in your cilantro, garlic, salt & pepper to taste.
Squeeze in your lime juice and mix it aaaaaall up.
Take those pits you stashed aside and toss them in so your mix doesn’t brown.
Et voila! Enjoy! I wouldn’t have thought mangoes would work but they add just the right amount of sweetness, and brightness to the dip.
And just to be cruel – some photos from the day. I LOVE GOOD, WHOLESOME, NUTRITIOUS FOOD.