So so nice, Summer Samba with Guacamole
Every summer has a story, and every summer of mine has got guacamole in it. There is no summer eve without guacamole, let’s make this statement.
I think Summer is kind of a new start, a re booth not just of energies, but I feel like the soul is getting via the sunlights all that she needs to rebirth and so be ready to spread around new smiles…and then you come back in September and it’s just like a brand new year.
I love coming back home after office with the lights around me, and warm weather and fresh juices. You open all windows in the house, open up a nice precious bottle of white wine, put on some old music and there you go: you set yourself up for a wonderful night.
Is that time of the year when you stop watching computers, iphones and tablets and you just concentrate on catching fireflys, not really care on how I look, as long as I get salty hair and some freckles.
So hello strawberries, popsicles, fresh cut lawns, swimming, acoustic jams around bonfire, local farmers markets and starry skies.
Summer for me is a long list of what i most adore: light long dresses that you can wear barefoot, watermelons, picnics, icecream, long late midnight chat, orange nail polishes, lighter hair, fresh mint mojitos, white dresses, drive in movies, blow bubbles, play fresbees, salty skin, fresh blooms,. …and ofcourse, as said previously, A V O C A D O !
I am used to eat avocado on sunday mornings during winter: squashed on toast with some vanilla fleur de sel and some fresh squeezed lime over it. I am kind of addicted to it.
And how much I adore the guacamole: it’s the most healthy dip you can find around, it’s vegan and it’s good for your body and skin too.
Here a video of me preparing my famous guacamole: it was the end of a long day, i had no make up on but summer dress and avocado all over my hands!
2 ripe avocados
1/2 teaspoon Blue persian Fleur de Sel
juice of 1 fresh lime
2 Tbsp of the Perfect Guacamole Mix – buy it at moroccan grocery stores 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro (leaves and tender stems), finely chopped 1/2 ripe tomato, seeds and pulp removed, chopped
Cut the avocados in half.
Scoop out avocado from the peel, put in a mixing bowl.Using a fork or a minipimer , roughly mash the avocado.Sprinkle with salt and lime juice.
Keep one seed and place into the bowl: this will help delay the avocados from turning brown.
Add the chopped onion, cilantro, mixing spices, and chiles.
Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.
Wine recommendation: La Vis Ritratti 2005 Pinot Grigio from Trentino / A demi sec Vouvray such as the 2005 Chateau Moncontour Vouvray / A racy New Zealand Sauvignon Blanc, like the Kim Crawford 2006 Sauvignon Blanc
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Dress by Zadig&Voltaire