Guacamole

I absolutely love guacamole — fresh guacamole, that is — but buying avocados in Oregon can be a dicey proposition. They're usually expensive and their quality is so hit-or-miss that sometimes they go straight to the compost pile. But when I saw them on sale at Fred Meyer, such bitter memories of bland or useless green goo fell by the wayside. And twice in a row now, I've gotten lucky: unspoiled, attractive and flavorful. Although they are great with tortilla chips, here I've paired up my smooth guacamole (featuring cilantro from my garden) with a peppery Boca Burger with lettuce (also fresh from my garden) on some whole-grain bread. There are many variations of guacamole; here's mine:

1 or 2 ripe avocados (1 per person, more or less)

chopped onion (to taste)

chopped cilantro (to taste)

salt (to taste)

lemon juice (about 2 teaspoons per avocado, to taste)
2 teaspoons chopped garlic (to taste)

chopped jalepeno or other pepper (to taste)

Slice avocados in half, remove the pit and scoop the flesh from the shell into a bowl. Add the other ingredients and mix.