Unsettled.
That’s probably an understatement of how I have felt the last few weeks. We have been waiting for furniture to arrive, which means more waiting before we can unpack everything else. We’re still living out of boxes, finding stuff only when we really need it.
For example, my elusive cappuccino frother still refuses to surface, which means I’ve been drinking straight espresso for the last two weeks.
It has also been really hard to cook without a kitchen that’s completely set up. It’s even harder to blog about cooking, which may very well explain the dearth of cooking posts lately.
Yet I feel like I’m running out of time.
The growing season here in Massachusetts is pretty short and August is one of the best months in which to get fresh produce. Typically, I love perusing farmers markets this time of year.
My good friend Livia, a avid blogger herself (though not about food), is a New Mexican native. A self-proclaimed “guacamole snob/evangelist,” Livia saw my post about an amazingly chunky and simple guacamole I had tried at a restaurant.
This guacamole was a far cry from the creamy, smooth guacamole that you typically see. Instead, it was almost like an avocado salad, filled with generous chunks of avocados tossed lightly with a splash of lime juice, a few tomatoes, and some aromatics. It was refreshingly delicious. 
Livia was quick to point out to me that she approved of this type of guacamole. In fact, she doesn’t really care for the smooth creamy (almost sour) kind that she often sees outside of New Mexico. Chunky style all the way.
I was thrilled when Livia offered to share with me her recipe for guacamole, which, in her humble opinion, is “the best guacamole ever :)”.
Though that email from her is now nearly three years old (I know, time flies, but three years is a bit ridiculous), I am so glad I finally decided to make this. It really is super simple and tastes delicious.
You’ll never go back to the “processed” creamy stuff again. 🙂
Thanks Livia!
The Best Guacamole Ever
Livia Blackburne
Serves 2-4
2 avocados (Hass preferred)
1 medium sized tomato, chopped
1/8 red onion, finely minced
1 garlic clove, finely minced
juice from 1/2 a lime
cilantro to taste, finely chopped
onion or garlic salt, to taste
With a spoon, scoop out the avocado flesh (medium sized scoops) into a bowl. Add the remaining ingredients and gently mix the ingredients with a spoon. There is no need to mash the avocados. Instead, as you mix with the spoon, the avocados will become creamy with chunks of avocados mixed throughout.
Enjoy!
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This looks so much more appealing than the mushy kind of guacamole, great recipe!
yum. i can vouch for the best-ness of this guac. 🙂
Oh this looks so good – and I completely agree… guac should be chunky!
i can’t eat anything but fresh guac. and really it is so easy to make why would you eat anything else?
i have already made it twice this week, a different way each time, and i think next time i may try it with tequila.
http://lachapstickfanatique.blogspot.com
Chunky guacamole is the real deal, and that’s how I always make it. I leave out the garlic, though, and add pickled jalapenos to taste.
I am always willing to try new guac recipes, especially one that has been endorsed as the best ever!
I became spoiled by such chunky and delicious guac in Colorado which is impossible to find here in Canada. Hilariously, my trial and error derived recipe is almost identical to hers. So awesome to see fellow guacamole purists out there!
This is how I make my guacamole…this recipe has no heat…where is the jalepenos?
Love guacamole with lots of garlic, though i hear garlic is not traditionally used. And where is the jalapeno????
Sometimes all an unsettled soul needs is a good, fresh bowl of perfect guacamole and some salty, heavenly chips. Crunch away and try to forget your stress for a minute if you can — just enjoy.
i still remember when livia made it several years ago for a get-together. definitely the best guac ever.
Jen!!! I think I saw you and your husband yesterday (Fri) in Harvard Square around 1:30pm ish? By the main Harvard T stop. 🙂
Really like that your guac is not just olive green, the tomato and cilantro really bring the color out. NICE!
Hurrah for new home! If you ever had a big urban kitchen do you think you’d rename the blog? I dislike un/packing intensely so I feel your pain.
I’m on a total Mexican kick right now, I may have to make this guacamole…
Jax x
Yes! I was there around lunchtime in Harvard Square – lol!
Yes! Sooo glad she shared it with me. 🙂
Ha ha, you’re not the first to ask! That sounds like a lovely addition. I’ll have to try that next time. 🙂
Interesting Article, I always enjoy reading new things about avocados, too bad it makes me so hungry 🙂 Keep up the good work. How about you stop by and give me a few tips? Thanks in advance 🙂
Interesting Article, I always enjoy reading new things about avocados, too bad it makes me so hungry 🙂 Keep up the good work. How about you stop by and give me a few tips? Thanks in advance 🙂
yum, this is how I usually eat my guac because I’m lazy. Tastes so good!
YUM, this looks fantastic! I love homemade guacamole…so delicious! 🙂
Love this recipe. It’s my go to dish when I’m making mexican but want
to make the meal a bit more speacial. It tastes delicious and is so
simple to make.
Good recipe. I like to mash half and dice half, add a bit of cumin and either roast the jalapenos or replace with poblanos.
I love Guac and I like how this came out a little chunky!