Chelsea Kaplan’s Musings About Life... After Birth

Today my family and I made the requisite pre-Super Bowl run to the grocery store. I swear, not ONE cart was without Tostitos. Those people must be making a killing.

Ours, of course, was no exception. My husband’s one snack request: my famous guacamole, which even I must admit, kicks SERIOUS ass. I normally serve it with baked Tostitos to cut down on the calories/fat, but since Mama ain’t watching her weight these days, I’m eating it with the Tostitos “Hint of Lime” chips, which rule almost as much as my guac does.

I got the recipe for the celebrated guacamole eons ago when I was in high school from - of all places - Cosmopolitan magazine, and have been making it ever since. It includes avocadoes (naturally), lime juice, kosher salt and tomatoes, and what I consider to be (somewhat) unique ingredients: cilantro and red onion. I’d offer you a more “formal” recipe if I could, but there really isn’t one. You just sorta mix as much of everything as you like together in a bowl until it tastes the way you like it. I really like cilantro and salt, so I add a lot - you might not like it as much, so I’d recommend you don’t. No matter how you make it, I promise you’ll never make it another way again. It’s that good.

I just finished making a big ‘ol bowl of it and oh my GOD, I may eat the whole thing. I’m eating for two, right?