I think a lot about the concept of home. I’m not entirely sure why. It’s not a new thing. I always have. Maybe it’s because I travel a lot. Every time I visit a new place I evaluate it in terms of whether or not it feels like home, feels like a place I could live for the long term. The places I love are the places I respond to in my gut, the places where I could see myself putting down roots, staying for more than just a visit.
Okinawa was one of those places, which may be part of the reason I loved it so much.
I hope life takes me back that way again at some point. I’d love to spend more lazy days on the beach.
I’d like to see more Asa dancing and drumming. One night I was driving home late and in front of a restaurant I passed there was a huge group of boys dressed in the traditional clothing, drumming and dancing. Seriously one of the most amazing things I have ever seen. Unfortunately, the streets were blocked off and it was a little crazy and I couldn’t figure out where to stop or park so I only caught a glimpse and I don’t have any photos to share. You’ll have to settle for this little snapshot to get a sense of what I am talking about.
I have a decidedly un-Okinawan recipe to share today. However, I think it fits because its one of those dishes that says “home” to me. Total and complete comfort food.
I have two confessions I should probably share right off the bat. First up, this isn’t a recipe. Its a method. Guacamole is one of those things you should probably not use a recipe to make.
Secondly, I come from a family of amazing cooks and we all have certain things we are known for and that we make when we get together. In my family, I do not make the guacamole. That right/honor falls to my brother, whose guacamole puts my guacamole to shame. But when I’m on the road, or anywhere other than Utah, and the craving strikes, this is what I throw together.
salt and pepper
spices (I like to use a Mexican spice mix, but if I don’t have that I go with cumin and whatever chili pepper I have on hand.
Chop the onion. Heat oil in a skillet. Add the onions. Saute until soft, adding spices to taste (salt, pepper, cumin, chili powder).
Cut the avocados in half, remove pits (save the pits), and scoop flesh into a bowl. Chop tomatoes and add to the bowl. When the onions are soft add to the bowl. Squeeze the juice from half of a lime into the bowl.
Mash/mix to desired consistency (I like mine with some big chunks left in). Taste and adjusting seasoning if needed (you might want more lime juice or salt and pepper). Push the avocado pits down into the guacamole. This will help prevent your guacamole from turning brown. (This is also a good tip if you are using only part of an avocado in some other recipe/dish. Leave the pit in the remaining avocado and it will prevent the flesh from turning brown.)