Is it really already October? The days are going by all too quickly and it's been a long time since I've sat down to write. I think for us moms, it's sometimes hard to balance everything that needs done in our day and so things get pushed aside. I've been taking time to focus a little more on myself as a person and not just someone's mom or wife; I've discovered a new found love for running and have been devoting much of my spare time to training for my first 5k which is coming up next weekend. As I turned 33 yesterday, it feels good to give myself grace to do something just for myself. No one else. It doesn't mean I don't love being a mom or a wife, but I'm giving myself permission to take care of myself and do things I enjoy. In the end, it's only going to make me that much better of a person.
So now that it's football season, you'll almost always find a game on my TV during the weekend. It's like a ritual with the husband. I don't mind sitting down to watch a little bit, but with the guys, I guess it's like their religion. We're not big snackers during these times, but occasionally you'll find myself mixing up a little something to munch on. Or if we get invited to hang out with friends, it's nice to have a dish on hand to bring along.
Guacamole is a favorite in our family, even my kids love it. Generally I like to mix in big chunks of tomato and maybe even a little green pepper if I have it. The chunkier, the better. Last month when avocados were on sale, I got to wondering if I could freeze guacamole?
In the freezer went a batch, spooned into a freezer bag and flattened for easy storage. A total experiment. Three weeks later and I pulled the batch out to thaw. I was impressed, it wasn't watery, it didn't turn a yucky brown color and it tasted just a fresh as when I first mixed it up. I added in my tomatoes and we served it up. So now when I stock up during an avocado sale, I know I can stash a batch in my freezer for another day.
Guacamole for the Freezer
3 ripe avocados, halved, pitted and peeled
1 garlic clove, minced
1/4 cup diced red onion
salt and pepper, to taste
In a medium bowl, mash avocados using a fork. Add in garlic, onion and juice of one lime. Mix in chopped cilantro, use a much or as little as you'd like. Season with salt and pepper and adjust seasonings if needed.
Scoop guacamole into a quart sized freezer bag and seal shut, flattening and getting out as much air as possible. Make sure to label bag and store in freezer for up to 4 weeks. When ready to enjoy, just remove from freezer and let thaw. Snip one edge of the bag and squeeze the contents into a serving bowl. Mix in chopped tomatoes or peppers if desired. Serve with tortilla chips or veggies. Store any extras in fridge.
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