Waaay too much meats and food this weekend.
We just cant handle big heavy meals much anymore. Although
it was good, that was probably the amount of meat we eat in one week on that one Monday.
So Tuesday night, we just made a big bowl of guacamole and some homemade tortilla chips.
So good. I used Alton Brown’s Recipe from food network because, as I was telling somebody yesterday, I somehow end up doing some Alton recipe or method in my kitchen every week with out even trying, it just happens.  I actually covered mine and set in the fridge while i made the chips because we like our guacamole cold.

Guacamole*

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt **
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
** Salt, I’ve been cutting back on salt and its OK. My tricks have been using lime and lemon juice in lots of recipes instead of salt and just not using as much. Also, I am now using
fine coarse kosher salt. The big grains let me taste it without much actually on there.
So I’m loving it.

*courtesy Foodnetwork.com