So, tomorrow. Big game. HUGE. (Pretend I said it like Julia Roberts in Pretty Woman, because that’s how it came out in my head while I was typing it, and she, I think, really nailed that attitude in a way I only hope to some day).
Anyway, enough about my girl-crush on Julia. The Super Bowl’s tomorrow, which means it’s like Thanksgiving in January. I mean, it is, isn’t it? Lots of food, football on the TV, some of us watching in a mildly interested way, while others of us are in the kitchen the whole time. January Thanksgiving.
I think the Seahawks are going to win, to be honest, but I don’t know who I’m rooting for yet. Being an east coast girl by heritage, I’m inclined to go for the Pats. Plus, I don’t hate them the way some people do. Maybe because many who hate them do so because of who they are in the same way people either love or hate the Yankees, or my own alma mater, Notre Dame.
HOWEVER, it just so happens that my fantasy quarterbacks this year were….Tom Brady and Russ Wilson. I know. I drafted extremely well (hold the applause). BUT-It’s like Sophie’s Choice. I played them both pretty equally and they both did pretty well for me. Maybe I’ll sit neutrally like Mama Harbaugh did a few years ago when the 49ers played the Ravens.
Maybe I’ll just cheer for the food.
I’m heading to Grape’s for the big game watch and bringing the Mexican Chocolate Cupcakes because they seem to be a fave of everyone. But if sweets aren’t your thing, here’s a recipe for guacamole that just happens to fit nicely into Central America and the Super Bowl. Plus, it’s pretty different and spectacular.
Guacamole has become so much of a staple in the US, but avocados are actually native to Mexico and Central America and it was around 8,000 BC that we know for sure that people started eating them. Avocados were smashed into a sauce by the Aztecs and guacamole was born and even today, it’s a condiment often found on any Latin American table.
I provided my go-to guac recipe some time ago (the pictures, the horror! But the recipe is still good), so today I’m mixing it up by making a blueberry walnut version. Mama thought it sounded gross, but really avocados are such a blank slate that I had an inkling that it’d work. Plus, something special for the super bowl.
Chew on this: Our word for avocado comes from the Aztec name, ahuácatl, which means “testicle” after the shape of the fruit? Hehe (My maturity has its limits, and today it was this bit about testicles).
- 2 large ripe avocados
- 1/2 cup fresh blueberries
- 1/2 cup chopped walnuts
- 1 Poblano pepper
- 1 lime, juiced
- 2 tsp cumin powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup cilantro chopped
- Over a gas flame, char the Poblano until the skin is blackened. Put in the brown paper bag and let steam about 10 minutes. With a paper towel, remove the skins. Seed, and chop into a small dice. If you don't have a gas grill, alternatively, seed and dice the pepper, and then saute in some olive oil until nice and soft.
- In a bowl, mash up the blueberries and Poblano until they're pretty meddled.
- Add the avocado, and the rest of the ingredients, and mash everything together well with a fork. Serve with your favorite chips, tuck in and enjoy!
- I think frozen blueberries, thawed, would work just as well.