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Yesterday I showed you how to make an easy pico de gallo. Today I’m introducing you to her cousin, easy guacamole. What I love about this recipe is the fact you basically make pico de gallo and add some to mashed ripened avocados. I told you it was easy! It’s like getting 2-for-1. And the guacamole is good…. really good.
True story – I’ve been making guacamole like this for years. I typically would make a batch of pico de gallo and use some of it to make guacamole. I thought I was being clever and resourceful. After all, I hadn’t seen [click to continue…]
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[donotprint] I used to buy fresh pico de gallo at our local grocery store until I read the ingredients label and discovered it was pretty easy to make at home. In fact, all you need are a few ingredients chopped up and voila, you have pico de gallo.
We love to eat pico de gallo with tacos, on chicken, scrambled eggs, and of course… tortilla chips! Enjoy! [/donotprint] [click to continue…]
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Today is the first day of the United Way King County Hunger Challenge. This morning I decided before I even got out of bed that I needed to make a decision about being flexible or anal on how our family would eat. I could make the family stick to the meal plan or I could just do what I always do and go with the flow. I decided to go with the flow. If anyone was hungry I would just let them eat out of the things we bought and I figured I would calculate it later. [click to continue…]
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In Seattle it is not uncommon to see taco trucks parked along the side of the road or in gas station parking lots. I’m a sucker for these trucks. I just love those $1 tacos. Using the taco trucks as inspiration, I made shrimp tacos tonight filled with sauteed red cabbage and mango pico de gallo wrapped in a warm corn tortilla. They were delish. [click to continue…]
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[donotprint] I love fresh pico de gallo. I love mango pico de gallo even more. I will eat this stuff with anything. My favorite way to eat it is with eggs in the morning for breakfast. It is so good. I relish in making it because it is not only yummy to eat, its just a beautiful condiment to gaze at. [click to continue…]
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