Still savoring one of my favorites: Sabra Garlic Hummus and Triscuit Cracked Pepper and Olive Oil. So good.
Still savoring one of my favorites: Sabra Garlic Hummus and Triscuit Cracked Pepper and Olive Oil. So good.
"The government is a child that has found their parents credit card, and spends knowing that they never have to reconcile the bill with their own money"-Shannon Churchill
And speaking of snacks ... did you hear the latest Global Warming scare?
Cacao is becoming endangered due to global warming. Meaning - chocolate shortage. Don't shoot, I'm just the messenger.
This is according to some geek heads who would rather blame a concocted fairy tale than accept that Man's encroachment on the rain forests is the REAL issue. Per my comments on 3rd World "hell holes", the people living close to the rain forests are destroying them. THAT is man-made and can be stopped.
Any, I couldn't decide if this was a pitch for Global Warming, or for Willy Wonka to jack the price of chocolate sky high.
Chocolate is one of my favorite food groups and the only candy I ever eat.
“When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke
I can eat a whole box of Triscuits along with multiple cans of King Oscar cross-pack sardines. I mean in one sitting.
Gotta have me some chips, of varied kinds and flavors, and salsa. I am a salsa freak. Love finding new kinds I haven't had but I do have my favorites, which are usually just the ones found in a deli. I even mix them.
I've had some pretty bad salsas. Usually some mass produced over processed crap. And some guac's that'd were
Now a simple way to make a great guac is to use ripe avocados (squeeze them just a bit lengthwise and they should give a little but not be squishy). Scoop out the cados into a bowl and add salt, pepper and garlic powder to taste. Squeeze a little fresh lime in. Then I add my favorite salsa - it has tomatoes, onions, peppers and makes mashing easier - I use one Tbsp of salsa for each avocado I used (3 cados = 3 Tbsp of salsa). Mash it up. If it's too hot you can add more avocado or a bit of sour cream (some folks don't want any dairy in their guac as it spoils faster especially when left out). If it's a big batch and not spicy enough I'll add an extra Tbsp of salsa. Chill for 2 hours then serve. You get a salsa that has great texture and color, is fresh and cool but brings a little heat on the back end.
Last edited by Taco Junkie; 01-16-2018 at 10:44 AM.