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Look! Pesto Guacamole
I’m a firm believer in not messing with a good thing. And guacamole is a very good thing. We’ve had such creamy, flavorful avocados lately that simply mashing them on toast (or even eating them plain) has been a common occurrence around here. But equally wonderful is fresh pesto, and after discovering this recipe that combines the two I’m a convert to the ‘mess with a good thing on occasion’ club.
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zucchini parmesan crisps
Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes. Why would you do that to me, internet?!), why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? So much stuff, people. But sometimes, the message is a little more pointed, such as the time a few weeks ago I was checking out a tres leches cake recipe for research on a likeminded popsicle and the sidebar suggested that maybe I might consider making zucchini crisps instead?
I was suspicious — ever-mushy and damp zucchini? as chips? without frying but only using a tiny bit of oil? — and so I clicked over. They looked beautiful. People seemed to universally rave about them. It was almost dinnertime and, as usual, fully prepared food had yet materialize on our table, the forces of the universe disappointing me yet again. And of course, because it was August, I had no fewer than four zucchinis withering away in my fridge, waiting to be called upon for a higher purpose.
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by Allison
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