Thing #4 - Guacamole's superstardom notwithstanding...

Those were the first three words of a paragraph lauding the avocado, in the cover article of this month's Saveur magazine. Avocadoes are delicious. Their incredibly high monounsaturated fat content is perfect for keeping the right cholesterol level up. And Giant has them at an everyday low price of 99 cents each, which keeps my addiction to them going.

I could eat guacamole every day. There are a lot of various recipes for it, but one thing that doesn't belong in guacamole is sour cream. Some add garlic, subtract cilantro, include more jalapeno, no jalapeno, select lemon juice or lime juice, even omit the tomato. But don't dilute the creamy goodness that is avocado with sour cream.

I have two recipes, one for guacamole, and the other for avocado halves:

1) Take 3 Hass avocadoes, gently mash them in a bowl. Dice a tomato and add it to the avocado. Finely chop 1/2 a medium yellow onion and add it to the mix. Juice a lime and add that. Grind 1/2 teaspoon or so of black pepper, and 1/2 teaspoon of Lawry's Lemon Pepper (never McCormick's lemon pepper, which is inferior and somewhat disgusting). Sprinkle with salt to taste. Serve with cheap tortilla chips, like from Aldi.

2) Cut an avocado in two halves. Remove the pit. Spoon the buttery flesh into your salivating mouth.