Summer is coming to a close here in good ‘ol Pittsburgh.  The weekend was rainy and the forecast for the week is in the 60’s.




My most favorite time of year!





I do not like heat and do not like to be hot unless there is water near by. I sweat like a man – for real. Ask my husband.





He knows better than to take me on a date where there is heat, sun and no sight of a swimming pool or ocean near by. Like a baseball game.





Ok, who am I kidding? Are people still even going to see the Pirates play anymore? Anyone?






I love to go to PNC Park, but usually just for the food. Shocking, I know.






I made one of my most favorite ‘summer’ foods today – guacamole. 



Yes, here in PA it has to be a ‘summer’ food, unless you are willing to pay $12 for an avocado at Whole Paycheck Foods. Which I may be. We will see.






I am sure my recipe is no different from many others. I love making guac – I just love chopping food up and throwing it all together.






These babes had seen better days.










They were VERY ripe. Almost non-usable ripe.




But I didn’t let that happen.






Here are my guacamole additions:














Look at that gorgeous avocado meat. Yum.











So creamy.







I was tempted to spoon out these chunks onto warm toast.


















I chop about 1/4-1/2 of a red onion.











I was a little teary here. I rarely cry when chopping onions, but when it hits, it’s BAD. As in black mascara all down face. I’m glad that didn’t happen because I was craving some guacamole at 9am. So I made it before going to church. Who does that?







Avocado and onion:














I squeeze most of the juice out of the tomato before I chop. I prefer not to have tomato juice and seeds in my guac. 











It’s just how I roll.






Tomato, onion, and avocado:














Ah – look at this beauty. This is a big jalapeno pepper. 












I like it hot.







I scraped the seeds out and used 1/4 of this pepper.














Beautiful. Juicy.











Like my thighs. 






It even looks delicious here.











I’m tempted to grab a blue corn chip and dip in.





If I had any left, that is. Someone ate it all. My husband doesn’t like avocado. Or at least he thinks he doesn’t.









I use the juice of one lime, freshly squeezed.















Bring on the margaritas!






I think the addition of the lime adds such a kick.













And I juiced this one out.














Add some fresh chopped cilantro to the mix, and we’re ready to roll.












Do you like cilantro? I hear it’s about 50/50. Some people love it, others think it tastes like dish soap. I’ve never had dish soap, but if it tastes like cilantro, bring it on!






I give it a rough mash with a fork, but then choose to make this guac a bit more creamy.





















Guac with a sweet potato chip.











My favorite dippers are blue corn chips. We have been going through them at an ungodly rate recently. I think I have a problem.








I loved this guac so much I decided to take him for a ride.











Yes, that would be the front seat of my car. I told you I have no patience.






Summer Guacamole

4 ripe avocados

1/2 red onion, chopped

1/2 jalepeno, chopped

1/2 tomato, chopped

1/4 cup chopped cilantro

1 lime, juice



Scoop out avocado meat. Add chopped vegetables to the mix. Squeeze in fresh lime juice. Serve with chips. 






Or eat in car.