Daily Archives: May 5, 2012
This is my favorite time of spring. I used to wait impatiently for the lilacs to bloom and while I still love them, there is something about flowering locusts that make rides special for a short week in the spring. Their fragrance it so delicate and sweet. That week has arrived:
A few more pics from my ride. The other side of the bridge above:
And some wildflowers maintained by a local family in honor of a loved one:
Click on any photo to see it full size.
I am woefully unprepared for either holiday. But luckily all over the web, people have celebratory recipes. Here’s a video of some Derby recipes, including mint juleps and a fresh, chunky guacamole recipe. Whichever event you celebrate today, have fun!
p.s. you’re on your own for the opossum.
And for Cinco de Mayo, from Cook’s Country :
Makes about 3 cups
Preparing guacamole ahead of time helps the flavors marry, but it should not be prepared more than 1 day in advance. To prevent the dip from turning brown, press a sheet of plastic wrap directly onto the surface and refrigerate until ready to use.
- 2 thinly sliced scallions, green and white parts separated
- 1 minced jalapeno pepper
- 1 small garlic clove, minced
- 1/4teaspoon grated lime zest
- 2tablespoons fresh lime juice from 1 lime
- 3 avocados, pitted, peeled, and chopped
- 3tablespoons chopped fresh cilantro leaves
1. Combine white parts of scallions, jalapeño, garlic, and lime juice in large bowl. Let sit for 30 minutes.
2. Add two-thirds of the avocado to bowl with jalapeño mixture and mash with potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in lime zest, green parts of scallions, and cilantro. Season with salt. Serve.