Cinco de Mayo

I cannot deny the beautiful buttery taste of the avocado! I love it! I wonder if in Greek mythology, the avocado was the fruit of the gods? Well if not, it should have been, but I digress. When we lived in Guadalajara, we ate at least 1 avocado per day. It was heavenly. Obviously our family doesn't pay any heed to the health related rumors spread by other vegetables. Clearly they are just jealous. So, in Honor of Cinco de Mayo and the avocado, I'm posting a fabulous & simple guacamole recipe that I found on allrecipes.com.Guacamole

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced green onions
• 3 tablespoons chopped fresh cilantro
• 2 tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

F.y.i.
I love the pinch of cayenne!

Marinated Tofu

Marinated Tofu
Stacy Boe Miller

• 2 lb. firm tofu
• 1/2 c. tamari or soy sauce
• 1/4 c. olive oil
• 1/4 c. lemon juice
• 1/4 c. honey

Cut tofu into appropriate size pieces for
whatever dish you are preparing.  Place on
well oiled cookie sheet and cover with marinade.
Bake at 250 for 30 for 40 minutes. Let sit in oven
until cool (Important for texture!) I use this for fajitas,
spring rolls, with udon noodles and peanut sauce stir fry, etc. 
My kids love it, especially dipped in peanut sauce.