My husband is turning 30 today. THIRTY. 3 – 0.
What’s even crazier is that we first started dating 15 years ago. I felt so cool that I was dating an older guy. Older by a good 9 months.
Since he would have tried to work through his birthday weekend I decided to call up his best guy friends. They were all willing to make a trip back to Seattle (one coming all the way from NYC, the other SF). I wasn’t intending for it to be a surprise since that would stress him out. Instead, I stressed him out in advance and told him ahead of time. I’m such a thoughtful wife.
Honestly, we don’t celebrate him enough and I wasn’t about to let this one pass us by.
We’re heading to Orcas Island for a quick 24 hours (mace too!). My parents are doing a dinner for him at their beach home. Ribs and corn. That’s all he wanted. No one’s complaining. On Friday we’ll be back in Seattle, where his parents and guy friends will be. I think the plan is to barbecue and keep it simple. My husband = SIMPLE. Yeah yeah, I have a few surprises, but nothing that’ll throw him into a tizzy. I could actually tell you now, but JUST IN CASE he reads this (ha), I’ll wait and share it with you next week.
Anyways, for Friday, we’re grilling up these ridiculously amazing bacon burgers from our local meat shop and if I can convince my mother-in-law to make her son’s favorite potato salad, that will also be on the menu too. My job, guacamole. BEST. JOB. EVER. Especially since it’ll be this guacamole.
Pause on the birthday for a second, we need to talk about guacamole.
I’ve become a bit of a guacamole snob. It’s bad.
We’ve tried out 3 different mexican restaurants in the past few months and was so disappointed in the guacamole. Thankfully they won in the margarita department.
My urge find a good guacamole lead me to this. Always a positive. Always. I was inspired by our guacamole contest (hosted by the one and only, Gaby from What’s Gaby Cooking) at The Big Traveling Potluck last month. The winning team killed it. Not completely sure what all they put into it, so I went off of taste. I knew there was some good spice, creaminess (guessing from the goat cheese) and crunch from the pepitas.
This is hands down my favorite party food. Can’t go wrong with chips and guacamole. Or anything and guacamole.
That would be pretty awkward if I brought my own guacamole into a restaurant, huh? It’s like the time I brought my own coffee cream with me to Starbucks. Okay, so maybe I’m proving to be more of a snob. I’ll stop there.
Happy 30th Birthday, Ben!!
Guacamole with Goat Cheese, Jalapeno and Pepitas
makes about 1 1/2 cups
- 2 ripe avocados
- 1/2 cup cilantro, roughly chopped
- 1/4 cup red onion (about quarter of a small onion), finely chopped
- juice of 2 limes
- 2 garlic cloves, minced
- 1/2 tablespoon jalapeno, finely diced
- 1 1/2 tablespoons goat cheese
- 1/4 teaspoon sea salt and pepper to taste
- 2 tablespoons pepitas, toasted
Take each avocado, remove the pit and peel back the skin. Place the meat of the avocado onto the cutting board and cut into large chunks. Add the avocado chunks into a large mixing bowl. Add, cilantro, red onion, lime juice, garlic, jalapeno, and goat cheese. Season with salt and pepper. Carefully mix all the ingredients together. Taste and season accordingly.
note: for less spicy, remove and discard the seeds from the jalapeno. To make it spicy, keep the seeds.
If you can, let it sit in the fridge for at least an hour the better. This allows all the flavors to combine nicely.
Serve and enjoy!
May 22 2013