Ok, I know that bottom picture looks disgusting, but I promise it was delicious!
This summer, I was living with a friend (Ali) up in State College in between weeks of leading backpacking trips. She lived there all summer with other like-minded college students, and I guess their summer speciality for healthy, easy eating was this bean-loaded guacamole.
It is so easy to make! I’ll call it: WHATEVAHS AROUND GUAC
Buy a few (2-3) avocados, mash ‘em up in a big bowl, add 1-3 cans of beans (depending on how much guac you want). Black, pinto, kidney beans… they all work! And then add some corn, we used canned Mexicorn, but fresh would be scrumptious. Then, add chopped tomatoes and onions, and if ya got any peppers around, add them too! Lastly, squeeze some lime, or even lemon, juice in, add some salt and pepper, and voila! The best and most filling and nutritious guac of yo life!
I made a big ole bowl o’ guac for my first week living in an apartment this fall semester. I ate it everyday for lunch for a week. Keep the pits in and it won’t turn brown! (props to Ali for this advice).
I got experiemental with my guac. I made an egg and some toast. I put the guac on the toast, then the eggs, and then…. SRIRACHA! The best hot sauce around.
It was so good. I was literally amazed at the flavorful fireworks exploding in my mouth.
SORRY FOR THE BAD QUALITY of the bottom picture, my tastebuds and tummy were impatient. They don’t have time for artistry.
(Note the nice mushroom/penis salt and pepper shakers in the background of the bottom photo. Now those are quality.)
So, I wanted to switch it up (as usual), so I made a pear-dried fig crumble pie this Tanksgivin.
It was good, I thought. It scared many of the extended fam, but those who braved it were satisfied folk from what I heard.
I based it off this recipe:
http://www.annies-eats.com/2012/11/16/pear-crumble-pie/
but, I added a package of Sunmaid Dried Mission Figs. I cut them up and “marinated” them in some fresh orange juice and zest. I omitted a tablespoon of brown sugar from the filling recipe (dried figs are very sweet), and I only added a little lemon juice since I added all of my orange juice marinade in with the filling as well.
For the crust, I also used a recipe from Annie’s Eats:
http://www.annies-eats.com/2010/06/30/basic-pie-dough-tips-and-tricks/
But for this, I added some orange zest (maybe a teaspoon?) and a package of roughly cut hazlenuts.
It was crumbly and yummy.
Please tent foil over this pie when you bake it, mine got burnt on top and on the crust. It still tasted good, but the black crust made me nervous while it was baking, so I took it out a tad too early, so the pears weren’t completely done. Oh well, still delish!
Also, this recipe isn’t exactly healthy since it has a pie crust… which is a stick of butter.
But it is Thanksgiving dammit. It only comes once a year. And.. there is only one crust, the crumble on top is still caloric but probably less than a whole other top crust!
PS: I’m still working on focusing nice cameras… the bottom picture of the pie is a little off… woops.
I stole my dad’s uber nice camera today.
It was fun.
I’m going to quit college and enroll in art school for photography.
I think I’m the first person to want to be a photographer in like a decade.
Shh, don’t tell anyone. I don’t want this promising career to get too popular.
