THE IRONWEED KITCHEN
43. LEMON GUACAMOLE
Lemon or lime? Either will do, but I prefer lemon. This is how I build a guacamole.
• perfectly ripe avocados
• serrano peppers
• Easy garlic essay 1
• cilantro
• lemon
• EVO
• salt & pepper
Prepare the avocado for smashing.
Mash with a fork leaving some chunks.
I like to put the easy garlic in the bowl and rub it around.
Like this.
Add some salt & pepper.
Avocado goes into the bowl.
Chopping cilantro.
I always devein and remove the seeds from all fruit of the Evening Nightshade family – when possible. If practical, I remove the skin as well. Not so easy with these – forget it.
Note: This is about gut penetrating lectins. In case anyone wondered, I’m a believer in the leaky gut pandemic and do all I can to consume a minimal amount of the food stuffs that contain these nasty and deadly proteins.
Of course, these are my own conclusions based on my own research. I am a cooker – not a scientist. I encourage all whose responsibility it is to manage their family’s health (the shopping and cooking) to follow the evidence and draw your own conclusions about the current science.
I fear that what you may have to contend with is coming to grips with a realization that chronic inflammation, gone unchecked, is our species most destructive condition. The issue is not understanding. The issue is doing something about it – and you can!
For me, it was the realization that inflammation begins in our bodies at the onset of life but, of course, we’re young and healthy(?) and don’t usually suffer the consequences of our chronic (over time) condition until it’s time to begin to lay back some. Unfortunately for so many people, their bodies are so messed up as the result of dealing with a lifetime of inflammation that fun time is devoted exclusively to medical time. Money for fun is now money for a little quality of life.
Think of it this way. There are proteins and such that are engineered to easily slip through our gut lining and roam freely to wherever they wish to set up residence. As these nasty travelers begin their adventure in our intestines, it is not a stretch to conclude that they are best described as tiny little pieces of shit floating around inside us. When someone says you are full of it, they are probably correct.
Do something about this, please. You’ll go a long way in regaining your health or preventing future problems by being more selective over what you put into your family’s bodies.
My guess is that there are those who will push back on this science but a deep dive should lead to the conclusion that there are economic advantages for them doing so – but at your expense. I can assure you that this discussion does not make the tomato and grain people happy at all and they’ll fight it to the death.
Unfortunately, we are not inclined to put away the things that we have been conditioned to love but pay now or pay later. Isn’t that what they say?
Okay, back to guacamole.
There is a lot of latitude in chopping serrano peppers. Sometimes I prefer large chunks and sometimes I mince it. It depends on who’s sitting at the table and the level of capsaicin.
Mincing.
Bits, chunks or hunks. It’s all a matter of textural preference.
This was a very juicy lemon. I’m committing to the juice of a half lemon. After it all comes together I may choose to add some more.
In goes the lemon.
Now for the magic. Drizzle the EVO liberally.
Time to fold it all together.
Fine tuning. Salt & pepper to taste.
It needs some more lemon.
I’m using about half of this half.
Almost time for dinner.
A beautiful bowl of lemon guacamole, a few tostadas charred over an open flame, a crispy egg and Bell’s Best Brown Ale from Kalamazoo. Are you kidding me? It does not get easier than this and you’ll have to go a hell of a long way to have a meal as good or as basic as this.
Carol Ann and I have been loyal to Newcastle Brown Ale for years until we finally discovered Bell’s Brown Ale and the two reasons we switched loyalties. The first reason is flavor. We love it. The second reason is that Bell’s is a Michigan Brewery and we have a responsibility to support local resources when we can.
On that subject, I cannot advocate strongly enough for supporting local artisans, farmers, markets and entrepreneurs. No matter where we live enterprising and dedicated people are totally dependent on their neighbors to thrive and survive.
The next time you head out to the big box, force yourself to visit a local business and discover the rewards that await you. Life is not just about $$ and China. You know that to be true but it’s just too goddamn easy to run to Walmart and the like.
I realize how ridiculous this sounds because the destruction is already complete. All which currently exists is destined to be swallowed whole because our five senses, which brought us to this place in time, have been systematically eradicated. Regardless of what we experience, the expectation’s of most citizens are thoroughly satiated by banality and mediocrity.
My only recourse for the time I have left is to make it a point to go out of my way to keep my senses on high alert for what is highly agreeable and what is not. I wish there were more of us but I fear that’s just the musings of an old and irrelevant man. Irrelevant being the operative word.
This is how I prevent our guacamole from growing brown during storage. I begin by leveling the surface with a fork leaving a pattern of fine furrows with the tines of the fork.
With my lemon reserve I pour a thin layer of juice on the surface.
I tilt the container allowing the juice to settle evenly over the surface.
Cover with a tight seal and refrigerate. Any excess juice can be poured off after re-opening.
MORE IRONWEED KITCHEN ESSAYS
37. lamb & eggs
38. chicken stock from the barbie
39. really risotto
40. bread rules
41.eggs, hash & coffee
42. cannellini soup
43. lemon guacamole
44. smokey salsa verde
Thanks for visiting with me.
Paul V’Soske
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