I hope you all had a great Cinco de Mayo. Did you celebrate? Our spring interns are arriving at the Alaska Bird Observatory and I decided to have them over to celebrate. Soon many of them will be living in tents and cooking on a camp stove for weeks. A good meal for the send off was in order. I made
these carnitas from Smitten Kitchen and
these margaritas from White on Rice Couple. Both were a hit. There were many other yummy appetizers and desserts. I also made two huge bowls of guacamole and it disappeared quickly. I learned to make guacamole during a sea kayaking trip on the Sea of Cortez in Baja, Mexico many years ago, so I would like to think it is pretty authentic. The only thing I changed was the method. Instead of mortar and pestle I use my food processor. I prefer a smoother guacamole. If you like it chunky, feel free to do it the old fashioned way. I love the fresh flavors and the kick of spice that the fresh jalapeno and cilantro provides. This recipe easily doubles or triples. Last night I used 14 avocados, but I made the following recipe a more manageable size serving two or three. When making this for myself I often bump up the lime juice and add an extra clove or two of garlic. Feel free to adjust it to your taste.
