“Guac” is short for guacamole – that avocado-based Mexican delicacy we pay extra for in restaurants. I’m a guac hound.
I look for guac along my path daily as I go about my business. I stash chips and tortillas nearby in case I make a strike. Today, I’m writing about my latest guac experiences.
Earlier this week, I sampled Speed Guac. I had sliced some cheddar and Joyce was spreading it over tortilla chips – our version of nachos. One of our house mates said, to no one in particular, “Hey, we should have some guac with that!” Knowing we had too many ripe avocados in the house – thank you Spirit – I asked if he was making. He was!
He and his honey assembled their Speed Guac in the time Joyce was melting the cheese in the toaster oven. Whoosh! The three of them worked in perfect harmony as I watched them make more guac and nachos than we could eat – not! When it comes to guac, you just stir in the leftover crushed chips and eat with a spoon – which I did.
My own guac could be called Instant Guac. My daughter Emily makes a home-made salsa loaded with goodies and way too hot for me to eat – unless I mix it with avocados. When that happens, it’s Instant Guac – a great contribution to potluck dinners, except that there’s rarely anything left to bring home.
But my favorite guac is the one made by my son Nick, which could be called Slow Guac. He selects fresh ingredients, which he prepares lovingly – and slowly – paying attention to every detail and every cut. Nick’s slow guac can take center stage at Christmas dinner – it’s that good. Whenever Nick’s around, we plant the necessary ingredients nearby and beg him to take over the kitchen.
Speed, Instant, or Slow, I’m still a guac hound.