Birthday Barack-A-Mole

Some words become part of our vocabulary even when they are not real words. Barack-a-mole is one of those words! What began as evening pep-rallies at our kitchen counter over a few shots of tequila, limes and salt and the hope of Obama winning the election, have continued! We now toast to the small victories. A week of great work and new ideas formulating, a check from a gallery, an Etsy sale.... The everyday stuff that, on some days, feels like great accomplishments despite the odds life is handing us at the moment.

On April 12th, we celebrated Jons 48th birthday. On that day, 48 years ago, a quiet unassuming man was born. 25 years ago I married him and every day I am eternally grateful for his light in my life. He keeps me laughing on the toughest of days and is the defintion of a soul mate. Our job is to make art together every day!
I am blessed! I will hold his hand and heart forever!

He also makes killer guacamole.....hmm...Barack-A-Mole! This latest batch was served in a bowl we traded for from a fellow Etsy artist, Kristin Love. She creates beautiful heartfelt bowls that echo sentiments of hope and kindness. In exchange, we made for her a TattooDream Box for her handmade cards. Though many miles apart, her Hope bowl now lives with us and our card box with her.

Here is Jon's recipe for Barack-A-Mole.

2 or 3 medium size ripe avocados
2-3 cloves of garlic
1/2 c. red onion
1 roma tomato
1/2 lime squeezed
1/4 c. fresh cilantro finely chopped
1 tbsp. sour cream (optional)
a few finely diced jalepeno pepper slices
1 tsp. coarse salt to taste

Prepare the ingredients:
Finely chop the garlic
Slice onion into thin slices and chop into pieces.
Slice tomato in half, remove inside flesh and seeds. Then cut outer layer into strips and chop into small pieces.
Rinse a small bundle of cilantro thoroughly, dry with a towel and chop into fine pieces.
Once all of the above is prepared, cut each avocado in half and remove pit. Scoop with spoon and place into bowl.

Begin by mashing the avocados thoroughly. Next, incorporate the onion, garlic, cilantro and tomatoes. Add the sour cream to bring consistency to a creamy suspension. Squeeze the juice of half a lime and mix thoroughly. This will bring it to the final texture. Cover the mix with plastic wrap and chill for several hours. When ready, salt to taste, adding roughly 1 teaspoon. Mix thoroughly.

Tips for the best results: Pick avocados that are firm and not mushy. A slight resistance means it is ready. If it is very firm, place into a brown paper bag and store at room temperature for 2-3 days until soft enough for preparation.

Some recommended chips:
El Milagro Mexican kitchen style chips or Lundberg's sea salt flavored Rice chips.

Enjoy with your favorite tequila and Mexican dish. Olé!

Celebrate all the victories life sends your way!
Patricia