Way down in La Baja in Mexico are two towns side-by-side, called Cabo San Lucas, and San José Del Cabo. They have some of the most beautiful beaches, glorious sunrises, and gorgeous skies that you will ever see. We watched the sun set over the rock arch from Sunset Mona Lisa, stalked whales with our cameras in a privately chartered boat, and had dinner at the famous one and only Palmilla Resort.
I should also mention the shopping, of course. Fire opals are native to Mexico, and you know how I love my rocks.
One evening, Michele had the ingredients for Guacamole. It seemed fitting to prepare that dish while in Mexico.
Psssstttt…
The hardest thing about making guacamole is getting avocados at the perfect peak of ripeness. The ideal way to get them there is to purchase them when they’re almost rock hard, place them in a brown paper sack (or under a bowl) and post a “Don’t touch these if you value your life” sign. Then you have to put on your Patience Hat and wait 3 or 4 days for them to be ready to party.
A friend liberated me from this torturous waiting game a few years ago by sharing a secret. Because you’ve been so good, I’ll share it with you.
Take a not-ripe avocado, pierce it with a fork in three or four places. Stick it in the microwave for 10 seconds, followed by 15 seconds. It’s ready to use! How and why, I don’t know, but it is. Try it, you little doubting Thomases.
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