It’s time to confess something that I am ashamed to admit: I am a picky eater.
I always have been. I cringe when certain food touches on my plate.
(I am obsessed with segmented plates. They are God’s gift to neurotic eaters, whereas most casseroles are our kryptonite.)
I have fond memories of being a kid and having my own special meals. My mom would often have to cook up a meal just for me, if she wanted me to eat anything. Lasagnas without all that green stuff (oregano) mixed into the ricotta. Alternatives to beef, because one day I decided I didn’t like it and just gave it up cold turkey. I haven’t eaten beef in over 13 years.
I stick to my picky guns. There was at least a 6 month period when the only thing I would eat for lunch was a ham and mustard sandwich, with a single slice of white Land-o-Lakes American cheese and a pickle on the side.
Now that I have my own child, I realize how absolutely devastating it must have been for my mother to have such a picky eater in the house.
For the past 4 or 5 years, I have been working on broadening my food horizons. I love cooking, but you can only make so many dishes with chicken, lemon juice and cheese, and you can’t live on baked goods alone. I tried for awhile in my mid-twenties, and it resulted in the need for a new wardrobe.
There’s also the fact that I refuse to make a separate dinner for my kid every day. I am not half the trooper my mother was. I make the munchkin eat sour foods, spicy foods, and everything in between, in the hopes that I can break the cycle of picky eating.
The struggle is real. And we get to experience a world of all new foods together.
So, what does this have to do with guacamole? I am going to let the confessions keep coming. I had never tried avocado until about a year ago. Turns out, it’s amazing, and I love guacamole. And since I am still getting used to all the fine nuances of the avocado, I get to experiment without any preconceived notions of what ingredient should go with it.
This is my favorite combination so far. Play with the ratios in this recipe. I like it the way it’s presented, but you may need more garlic or lime juice. Enjoy.Print
- 3 ripe avocados
- 2 large garlic cloves, finely minced
- 2 small-medium tomatillos, chopped
- 6 cocktail tomatoes, chopped
- 1/2 teaspoon coarse sea salt
- Juice from 1 lime
- 3.5 ounces crumbled goat cheese
- Remove the pit and peel from the avocados and mash with a fork in a medium-sized bowl. Leave some chunks.
- Stir in them remaining ingredients and store in the fridge for at least one hour before serving. Cover with plastic wrap so that the plastic is touching the guacamole to prevent browning.