If you read my most recent post of earlier this week, you will remember the drama/trauma that my family has been experiencing over the last 10 days. I think it is safe to say that we are finally over most of it and getting back into a more normal routine. Barbi had a good doctor appointment on Wednesday. She is now sporting a fiberglass cast, still from hip to toes, but much lighter in weight than the splint was. She got permission to return to work with restrictions. Although she still can’t drive or manage the steps to her apartment, she is able to have more independence than she has previously! She is almost back to normal…a new normal for the next 4-6 weeks. My A1C made it home on Tuesday night and made it to his base in NC and back again on Wednesday. He now has a few weeks of leave before he has to report for his first weekend of duty. (He is in the reserves.)
Tonight, my Citadel cadet comes home for the weekend! For the first time in almost 6 months, I will have all my boys together again. I am very glad that Barbi is able to be back to work, but it would also be nice if she were here too so that all four of my kiddos would be together again. It has been a long time!
Most of my family members like a good guacamole dip to eat with chips. Normally I would just buy the avocados and a packet or two of the guacamole spices, and then mix it all up. A few weeks ago, I bought some avocados on sale but forgot the spice packets. I knew there had to be a recipe someplace to make it from scratch, so after a little searching, I tried this recipe. I made some substitutions, but the result was wonderful! Since all the boys are home this weekend, I will probably make it again!
2 large ripe avocados
4 canned, peeled green chili peppers, chopped fine*
1 clove garlic, minced**
2 tbsp. finely chopped cilantro (I omitted this)
3 tbsp. lemon or lime juice
1/4 tsp. black pepper
Salt to taste
Peel and seed the avocados. Mash one in a bowl, and finely chop the other, leaving small chunks. Mix the two with the remaining ingredients. Cover and refrigerate for several hours before serving.
*I used some fresh hot peppers from our garden…mincing them in a food processor.
**I have a jar of minced garlic in my fridge, so I used about a tsp. of it instead of fresh garlic.
***I add about 1/2 cup mayonnaise to my mixture. It not only makes it a smoother mixture, it also stretches it to last a little longer! My guys love it!