Sorry Maddy, but there's a new guacamole in town. I modified this from a recipe I found on epicurious.com, and it's now my go-to guacamole recipe. No laborious hand chopping and mashing-just throw everything in a food processor or blender.
4 medium tomatillos, husked and rinsed
2 cloves garlic
2 small, ripe Hass avocados
1 cup cilantro leaves
juice of one lime
salt to taste (I used about 1 tsp Kosher salt)
The acidity from the tomatillos keeps it really green, and it is lower in calories than standard guacamole. You could easily offset this by increasing your chip or margarita intake. Add some chopped jalapeños if you like it spicy.
The rest of the garden is a veritable jungle, but pictured below is the sum total of my pea harvest. Some bug, apparently invisible to the naked eye, decimated my plants. I steamed them and added to a fresh corn salad--corn from the cob mixed with chopped shallot, grape tomatoes, fresh tarragon, bell pepper with a yogurt/olive oil/cider vinegar dressing.
Ian took a bunch of great photos on our camping trip to Cape May over Memorial Day weekend. You can admire them in an upcoming post where I whine about the weather.