My mind has finally arrived at a Mexican frame of reference. It has been a long day of traveling about to get to this place. No time to sit around. The hammock was lovely. My turn to cook today!!
First order of business is to make something to eat...hmmm, pineapple guacamole w/salsa fresca and vegan sour cream by chef Chloe Coscarelli sounds festive. Can you imagine the mouth-watering flavours, the colourful variety and a hint of the exotic locale of the Mexican desert?
I was very nervous as I started gathering the ingredients I needed to cook:
The Best Damn Vegan Sour Cream, and it is really good!!
Hint: The best avocados are found at either Safeway or Sobey's Victoria Square area.
My daughters were hovering around me asking if they could help me cut tomatoes, juice the lemons and limes, or more often just saying how everything I was doing was wrong. I was squeezing the lemons too hard and the oil from the peel was going to make the juice bitter one of them carped. Another believed I was chopping the tomatoes unevenly. I finally asked them to take my car and go for a drive so that I could do this on my own and they would not be tempted to intervene. It was now peaceful. :)
For the first time, as the girls reminded me, I was following the recipe exactly. Who knew there is a reason why you cut out the seeds and pulp from the tomatoes saves the fresca from being too watery. The cashews were supposed to soak for 24 hours but the girls shared a shortcut with me of boiling a few cups of water, let it cool for 5 minutes. Then add raw cashews and let soak in the hot water for 15 to 30 minutes instead. It is very important, the girls stressed, to rinse the cashews well after any method of soaking. Did you know that they get slimy when soaked? Neither did I.
After I took the photo below I returned to my old ways and added the rest of the pineapples and made more fresca and added that. The girls returned home and tasted the altered version and declared that far too much pineapple was in the guacamole. After removing the pineapple they declared the concoction really good.
I do need to work much harder on either my photography or the presentation of what I am serving.
This is a first try. I hope to improve next time.
This is Chloe Coscarelli's dish that I tried to copy:
Photo credit: http://chefchloe.com/recipes/on-the-side/pineapple-guacamole.html
Photo Credit: Yo