I’m so glad to be visiting home again. Besides getting to spend time with family and friends, I get to enjoy the bounty of my parent’s garden. My attempt to grow my own indoor garden this summer was less than successful…
Now that I’m home, I look forward to going outside every morning to pick tomatoes for my breakfast. And lunch. And dinner.
I usually grab a handful of basil as well.
I’ve added tomatoes to my eggs in the morning, and on salads for lunch.
Juicy tomatoes are an essential ingredient to guacamole (recipe from a California-native below).
Or I eat them plain, perfect just as they are.
Becca’s Best Guacamole:
Please note, this will be the most popular item at your party. All ingredients are to excess, but some flexible guidelines below:
- Avocados (as many ripe ones as you can find at the store)
- Tomatoes (as many as you can pick from the garden)
- Fresh-chopped garlic (approximately 2 cloves)
- Lemon juice (squeezed from one lemon)
- Salt and pepper to taste