Guacamole for One, Summer & Sows

Guacamole is an art.

Or at least I thought so, before I realized it is the easiest thing to make, EVER. I wasn’t sure I could make fresh-guac as tasty in my kitchen as you’ll find at some restaurants that make it fresh when you order. I was under the impression that lacking the molcajete (the fancy pitted stone mortar/pestle) would leave me severely inept. Well, good news: this stuff is dang good. Addictive, and portioned out for one hungry person.
In other news, summer seems to be slipping away. My kids are growing up right before my eyes and I am begging time to slow down, as always. One of my favorite things to do is coach softball. Watching my daughter enjoy the game as much as I did… well, there’s nothing like it.
The thing I always say on the way to the games, “I can’t wait to watch you play.”
We’ve had fun doing a little pond-swimming (we as in NOT ME I am not swimming in there, ew.), going on an overnight trip to KC and are getting ready to have more pigs soon! The farrowing house is power washed, disinfected and ready for the sows to come in. The only ones more excited (than the kids are that we will have new babies) to head into the farrowing house?
The sows.
In our small operation, our sows stay outside and deal with each other, year round inclement Iowa weather and predators until the time comes that they can expect to deliver their babies. We are lucky enough to be able to provide them more modern accommodations during the farrowing and raising of their piglets. They are more than happy to take the ride on the hog cart and waddle into the farrowing house where they have their OWN space, food and water. (And a little peace and quiet until they deliver.)
I’ll be posting some new baby pig pictures soon.
Until next time! Oh yes… the guac!
Guacamole for One
By: Cristen
1 avocado, flesh scooped from skin, pit removed, mashed
1/4 tsp sea salt
1/8 tsp pepper
1 TBSP red onion, chopped (use less if you aren’t into onions all that much)
2 TBSP cilantro, chopped
1 small roma tomato, seeds scraped out, chopped
1 large lemon wedge (or 2 tsp juice)
Combine all ingredients in a large glass bowl. Serve immediately. Makes 1-2 servings.

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