I absolutely ADORE New York City. It’s my gut response to any question regarding where I want my next vacation. It is my automatic remark about my most memorable trip. My parents endowed me with this love by cramming me into their vehicles many Christmas, Thanksgivings, and Summers for a trip to the big Apple.
My dad prepared me for trips to the city by serenading me with tunes from the Broadway shows-to-be-seen. Before I had set foot on the streets of Broadway, I knew the opening line to The Phantom of the Opera, the chorus line to Miss Saigon‘s most popular song, and the soulful story behind Les Miserables.
Once we arrived at the city, my dad and I would stake out the TKTS line in Times Square.
It was always an adventure: we never knew what show we’d score tickets for, how much we were going to pay, and how good (or lousy) our seats would be. Naturally, when the Omnivore and I took our first solo trip to NYC, I tried to recreate the experience of waiting in the freezing cold traffic to purchase tickets of an unknown destination at 1/2 price. My dear Omnivore didn’t find it quite as romantic as I did. He’s a good sport, though.
Along the wait, he began chattin’ it up with surrounding Broadway show-lovers. There was one couple in line behind us, visiting NYC in celebration of their 50th wedding anniversary. My husband got to the heart of the matter quickly:
How the heck have you guys managed to stay married for so long?
95% of everything, he said, doesn’t matter.
Good advice. I pull that line out during arguments all.the.time.
In 50 years when the Omnivore and I are standing in the TKTS line, I know what my response will be to the young chap asking me why I put up with my husband for 5 decades:
Versatility. And that’s exactly what my marriage has in common with this recipe.
This stuff is addictive. And versatile. Eat it with tortilla chips. Use it as a topping for tacos. Grab a fork and dig in. Any way you approach it, the results are the same: absolute perfection. The first time I made it, I so wished I had doubled the recipe. So, I made it again within a few days. You go right ahead a double it, honey, or else you’ll have a craving you can’t satisfy soon enough.
One Year Ago: Black Bean and Corn Creamchiladas
Guacamole Salad (4 servings, adapted from Barefoot Contessa, seen on Pink Parlsey)
1 large tomato, diced
1 Haas avocado, diced
1 yellow bell pepper, diced
1 cup black beans
2 scallions, sliced
2 t minced jalapeno pepper
1 small clove of garlic, minced
2 T lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
pinch cayenne pepper
Combine first 7 ingredients in a large bowl. Whisk together lemon juice, salt, and peppers. Pour over salad. Chill until ready to serve.
Total Fat 7.2 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.3 g
Total Carbohydrate 19.9 g
Protein 5.7 g