tag:blogger.com,1999:blog-2021085950571125843.post6505763385865051592..comments2009-05-20T06:18:34.197+10:00Jeradhttp://www.blogger.com/profile/04087618991597007253noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2021085950571125843.post-78497105078924689612009-05-20T06:18:00.000+10:002009-05-20T06:18:00.000+10:00I agree totally. My guacamole differs a little from yours (avocado, seeded tomato, lime juice, cilantro, salt, pepper, garlic), but simple is the way to go for so many of my favorite dishes.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.comtag:blogger.com,1999:blog-2021085950571125843.post-39247142785087692202009-05-09T00:26:00.000+10:002009-05-09T00:26:00.000+10:00Yes! Guacamole the way it should be, unadorned.Patricia Murphy, a resident ofhttp://www.blogger.com/profile/03875194491703769637noreply@blogger.comtag:blogger.com,1999:blog-2021085950571125843.post-90564443964423945452009-05-07T17:50:00.000+10:002009-05-07T17:50:00.000+10:00Perfect. I love chunks and you're right. I was on the receiving end of those suspect dips and I couldn't eat it.<br />Oh, and the other 94%, who the hell knows, probably cream cheese and other weirdness.bunchesmcgintyhttp://www.blogger.com/profile/12400341178977948773noreply@blogger.comtag:blogger.com,1999:blog-2021085950571125843.post-77645471331696955912009-05-07T03:14:00.000+10:002009-05-07T03:14:00.000+10:00Looks delicious to me! The texture is just perfect. It's amazing how many pictures there out there of guac that is over smashed until it has a glossy texture.<br /><br />Now I need to find a molcajete.Eric Hensleyhttp://www.blogger.com/profile/01458385831385810844noreply@blogger.comtag:blogger.com,1999:blog-2021085950571125843.post-42191320245800018622009-05-06T11:33:00.000+10:002009-05-06T11:33:00.000+10:00Happy birthday, cool blog! Here's to another of ever increasing heights to jump... hand-made chocolate from home-processed beans, for example? ;)<br /><br />KxAnonymousnoreply@blogger.com