Laptop Lunches #6
Another few lessons.
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Okay, so I've got organic blue corn chips, homemade guacamole for dipping, carrot sticks with hummus (sorry about the lid), and fruit salad from yesterday dressed with a fruit dip/dressing I have on hand. Also homemade; if it turns up as a dip I'll have more to say about that later.
The guacamole turned out very well. I covered it in plastic wrap, touching the surface, before I closed the box, to prevent browning. I didn't technically have all of the ingredients for a proper guacamole, but it was still really nice. As I learned from the Joy of Cooking guacamole recipe, it works out best if you use a large grater for your veggies, rather than cutting them with a knife. So I am giving you my first recipe:
Guacamole for 1
1/4 firm, red tomato
1/4 small white onion
1/4 jalapeno pepper
1/2 avocado
salt and pepper to taste
lime juice and cilantro, if you have it on hand
Grate the tomato, onion, and jalapeno in a small bowl. Mash the 1/2 of an avocado coarsely with a fork (you don't want it to be perfectly smooth). Add salt and pepper to taste. If you have lime juice and cilantro (I didn't), I'd use about a teaspoon or so of each. Fresh cilantro, please!
Other than that, I learned:
Lesson #1--Fruit salad is hard to salvage on day two, and though it is fine if dressed and eaten right away, if it sits for a while, it's just a sad, mushy, runny pile.
Lesson #2--A small tub of hummus isn't really enough protein. I should have had an egg with this.
Other than that, a victory in the world of lunch. Not so much a victory in the world of the graduate student, but that's a story for another day.
Okay, so I've got organic blue corn chips, homemade guacamole for dipping, carrot sticks with hummus (sorry about the lid), and fruit salad from yesterday dressed with a fruit dip/dressing I have on hand. Also homemade; if it turns up as a dip I'll have more to say about that later.
The guacamole turned out very well. I covered it in plastic wrap, touching the surface, before I closed the box, to prevent browning. I didn't technically have all of the ingredients for a proper guacamole, but it was still really nice. As I learned from the Joy of Cooking guacamole recipe, it works out best if you use a large grater for your veggies, rather than cutting them with a knife. So I am giving you my first recipe:
Guacamole for 1
1/4 firm, red tomato
1/4 small white onion
1/4 jalapeno pepper
1/2 avocado
salt and pepper to taste
lime juice and cilantro, if you have it on hand
Grate the tomato, onion, and jalapeno in a small bowl. Mash the 1/2 of an avocado coarsely with a fork (you don't want it to be perfectly smooth). Add salt and pepper to taste. If you have lime juice and cilantro (I didn't), I'd use about a teaspoon or so of each. Fresh cilantro, please!
Other than that, I learned:
Lesson #1--Fruit salad is hard to salvage on day two, and though it is fine if dressed and eaten right away, if it sits for a while, it's just a sad, mushy, runny pile.
Lesson #2--A small tub of hummus isn't really enough protein. I should have had an egg with this.
Other than that, a victory in the world of lunch. Not so much a victory in the world of the graduate student, but that's a story for another day.
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