Now for the news we have all been waiting for...
We are going HOME!
We got the approval.
The cardiologist said, “Fly, Fly, fly away!”
The urology surgeon said, “I’m so proud. You were so brave. You have come so far. You are cancer-free. Go home.”
Now for some details:
We will pack up and leave here soon. We are not running out the door because of ME. I decided for my own mental health I needed some time here to chill and try to enjoy the best Nashville has to offer.
This is a great tasting guacamole to accompany any Mexican dish. The key to a really good guacamole is to keep it simple and keep it fresh. Good, fresh veggies are essential.
Serving Size: Serves 6 to 8
1 large, ripe avocado
1/2 small onion, chopped very finely (but not minced)
1/2 small tomato, diced in 1/4" cubes
1 small clove of garlic, minced
1 tsp fresh squeezed lemon juice
1/2 tsp cumin
pinch of salt
lime wedge (optional as a garnish)
Add all ingredients in a bowl and smash the avocado with a fork until you reach the desired consistency. Some people like their guacamole chunky, I like mine a bit more smooth.
Serve on Melba toast rounds or on whole wheat crackers. Zola recommends scooping out a portion of the guacamole on your plate so you can re-use your crackers (and consume less of them!). You can squeeze some fresh lime on your guacamole if you want a little more of a citrus punch to it.
Goes great with Zola’s cheesy chicken enchilada casserole or Efrem’s tortilla-less enchiladas!
You can serve with sautéed onions and a simple chopped tomato salad or with another ZReduction side of your liking.