Isn’t that a beautiful graphic? It’s been raining here, a bit, and I’m hopeful that the high pressure system that has been over California for the last few months may have broken apart, and we may get some relief from our drought conditions. I don’t know what this means to the Coho Salmon, which may go extinct in much of California, because the rivers have been too dry for them to swim to their spawning ground. I hope the rain doesn’t come too late for them.
We’re still taking drought showers, until there is enough rain that the official drought conditions are lifted. Which of course, 2 or 3 little storms is unlikely to change. But I’m hoping for more more more.
I’ll not even complain that this weekend’s storm will likely come as I am picking up Girl Scout cookies on Saturday morning, driving to visit friends Saturday afternoon, while Maya is touring a local college on Sunday, and while I am with the rest of the GS troop selling cookies in front of a grocery store on Sunday. I mean, one could WISH that it would rain plenty, but really only when it’s convenient for me, but that’s not too likely, is it?
Do you ever suffer from brown guacamole? You’ve made or purchased some, but you can’t eat it all (or perhaps you could, but you somehow don’t, and then it goes in the fridge, and within a matter of hours, it’s got a thin brown film on top? Gross, right? So you skim off the film, regretting the waste of such deliciousness, and then you finally manage to just get over it, because hey, there’s still good guacamole under there. Well, I have the solution to your problem. No, it’s not to leave an avocado pit in the guac, because while that helps a bit, not all of the guac is touching the pit, so it doesn’t work. No, it’s not squeezing lime juice on the guac. No, it’s not cling wrap (which maybe used to work, but today’s cling wrap is not your mother’s cling wrap, and is more porous, so lets in air). Instead, put your leftover guacamole into an airtight container, smash it down to get rid of air pockets, then gently pour in just enough water to cover the guac. Perhaps 1/8 of an inch over the top. THEN, squeeze a bit of lime into the water. Seal the container, and put it in your fridge. By golly, it works! When you are ready for more guacamole, just pour off the water, give a stir, and you’re in business. For best results, put your guacamole in a container that is deeper than it is wide. Like maybe a mason jar. This limits surface area, so you don’t need to use as much water. I’ll admit, I thought the guacamole might get watery, but it really doesn’t. We had quesadillas for dinner one night this week. Quesadillas are good, but for me, they’re really an excuse to eat guacamole. So I opened the package of pre-made guacamole that I had purchased (considered making my own, but this was on sale, buy one get one free, and it’s a brand that I like a lot), ate some with my quesadillas, and put the method to the test. 3 days later, still as green as the day it was born. So glad I could help you with my problem. I read something about the water part somewhere, and then I happened upon this post, which adds the second step of lime juice. Brilliant.
Happy, rainy Friday everyone! I hope you have a fabulous weekend.