Oh yeah, and Eideteker says hello. He's very handy to have around in the kitchen. He eats almost as much as he makes, but he's so cute that I can't get mad at him!

i have a few reliable recipes of my own i'd like to add but i don't have any measurements figured out exactly.
This carrot and pepper tarragon salad is quite springy and new bean assortments and whole grain pilafs are quite nice, but i'm going to have to make them to get numbers to put down.
i'm hoping i can take pictures in cute bento fashion-- ooh, now i want cute bento boxes and dishware--
*contemplates making carved carrot people drowning in white bean dip*
*puts toothpicks on shopping list*

Dry rubbed ribs. Only two more hours to go.

I'm grilling a little later tonight. Cajun-marinaded pork chops and chicken breasts, and two fat NY strips. Yummmm. No special recipe, but they are tasty.

I need to post the oatmeal molasses cookie recipe. The one where you can eat at least a dozen of cookies without feeling ill. The recipe is very old, and the cookies are soft and delicious. I tried to find the recipe the other day, but of course it's nowhere to be found. I'll have to ask my MIL for the recipe again. This will reconfirm I'm a scattered-brained idiot without a proper recipe file.

Tonight I'm making the broccoli arrabiata for the first time. Yay! Husband is working today and works very, very close to a farmer's market. I called and asked him to bring home some fresh broccoli. I'll also make some angel hair pasta and a salad to satisfy these hungry men I'm living with.

I have a lot of other recipes that I love, but they're not my invention, so I don't know if I should post.

I post 'em as does mygothlaundry and kellydamnit. And chewie? Maybe? I forget.

Anyway, I'm not cooking right now, but we're about to make some tilapia, with this recipe. It's tilapia baked with orange and red pepper flakes with a mango-avocado-tomato salsa. Certainly sounds good. We'll have it with some wild rice.

I made the broccoli arrabiata! It was loved by all. Red pepper flakes can pack a lot of heat; I cut back a little for small kid's palates. It will definitely go into the rotation.

Hi all! Longtime lurker, first time poster. And I make the best guacamole you've never tasted. I've adapted this recipe, which originally came from the Mexican half of my family, so it's kinda legit.

The base:
3-4 avocados,
half an onion, finely chopped
1 clove garlic, finely chopped
a coupla teaspoons lemon juice
a coupla teaspoons lime juice
salt & pepper to taste

The spices:
Use at least 3 types of peppers, in fresh, powder, or sauce form -- whatever you can get your hands on. Try habanero, serrano, and jalepeno. Amounts are an art rather than a science. Try half of a jalepeno (finely chopped), half a serrano (finely chopped), and a couple dashes of habanero-based hot sauce.

The extra mile:
a handful of cilantro, chopped
2 teaspoons tequila
pinch of sugar or cocoa powder

First put the avocados into a bowl, and mush them up with a fork. Add the juices while you're mashing to get to the desired texture and stop the avocados from oxidizing. You can substitute lemon and lime juices for margarita mix if you have it on hand -- leave out the pinch of sugar if you do. Add the rest of the base ingredients until you get to the right consistency (kinda chunky, kinda smooth).

Next move on to the spicy bits. Add them slowly and taste as you go along -- you can always add more if it needs it. You may want to keep an extra avocado around in case you over-spice if you're new to making guac. If you've never worked with fresh peppers before, suffice it to say: be careful, and don't touch your eyes or, uh, sensitive parts, even after you've washed your hands.

Throw in the "extra mile" ingredients, in no particular order, and then taste it one last time. Then smooth the top of the guac with the back of a spoon till it's flat. Pull out a sheet of plastic wrap, and cover the guac by putting the plastic wrap directly onto it. It can't oxidize if the air can't get to it, so squeeze out any air bubbles. Let it sit in the fridge for an hour or 2 before serving.

Guac goes great with corn chips, or on top of any Mexican food. I recommend serving it with a side of Gipsy Kings even though they're Cuban. Enjoy!