It’s time to confess something that I am ashamed to admit: I am a picky eater.
I always have been. I cringe when certain food touches on my plate.
(I am obsessed with segmented plates. They are God’s gift to neurotic eaters, whereas most casseroles are our kryptonite.)
I have fond memories of being a kid and having my own special meals. My mom would often have to cook up a meal just for me, if she wanted me to eat anything. Lasagnas without all that green stuff (oregano) mixed into the ricotta. Alternatives to beef, because one day I decided I didn’t like it and just gave it up cold turkey. I haven’t eaten beef in over 13 years.
I stick to my picky guns. There was at least a 6 month period when the only thing I would eat for lunch was a ham and mustard sandwich, with a single slice of white Land-o-Lakes American cheese and a pickle on the side.
Now that I have my own child, I realize how absolutely devastating it must have been for my mother to have such a picky eater in the house.
For the past 4 or 5 years, I have been working on broadening my food horizons. I love cooking, but you can only make so many dishes with chicken, lemon juice and cheese, and you can’t live on baked goods alone. I tried for awhile in my mid-twenties, and it resulted in the need for a new wardrobe.
There’s also the fact that I refuse to make a separate dinner for my kid every day. I am not half the trooper my mother was. I make the munchkin eat sour foods, spicy foods, and everything in between, in the hopes that I can break the cycle of picky eating.
The struggle is real. And we get to experience a world of all new foods together.
So, what does this have to do with guacamole? I am going to let the confessions keep coming. I had never tried avocado until about a year ago. Turns out, it’s amazing, and I love guacamole. And since I am still getting used to all the fine nuances of the avocado, I get to experiment without any preconceived notions of what ingredient should go with it.
This is my favorite combination so far. Play with the ratios in this recipe. I like it the way it’s presented, but you may need more garlic or lime juice. Enjoy.
- 3 ripe avocados
- 2 large garlic cloves, finely minced
- 2 small-medium tomatillos, chopped
- 6 cocktail tomatoes, chopped
- ½ teaspoon coarse sea salt
- Juice from 1 lime
- 3.5 ounces crumbled goat cheese