I grew up in a
household that did not revere avocados. Unlike my own adult home where I panic
when I start running low, my mother didn't care for them, so we didn't eat
them. It was not until I was in college that I was introduced to Mexican food
and the deliciousness that is guacamole. Interestingly, it was Mr. O-P who took
me out for my first Mexican dinner (rather frightening me with the refried
beans) back when I was his student. Well, technically, I was not his student as I'd dropped his class
weeks before deciding that studying 18th-Century British Literature was not the
way that I wanted to spend my time. (In later years this REALLY came back to
bite me on the behind, as all things tend to do, but that is another story.)
The guacamole was
created table side in a bowl made of lava rock. A geology major at the time, I
was fascinated by anything having to do with rocks and minerals; a foodie from
birth I was completely intrigued to see them used as kitchen tools. That day I
decided that I wanted this strange rock bowl.
Flash forward twenty
some years, years of Christmas and birthday lists with my number one item being
a molcajete. Years and years of disappointment. No one in my family knew
what it was, no one knew how to pronounce the word, so wouldn't dream of asking
for one, so no one bought it. This one, this gorgeous one here is courtesy of Williams-Sonoma (And, heads up people, they’re on sale!). I am now in possession
of a Mexican mortar (molcajete) and pestle (tejolete) carved from volcanic
rock. It will set at the center of my table and will be used, I vow,
weekly or more. It will retain oils of the spices used as it becomes seasoned
over the years; the interior will become as smooth as glass from grinding.
This will become my culinary version of the arc of the covenant, a symbol
of creation, strength, life, and sustenance. Too over dramatic for you?
If you like
guacamole, get one. You will not regret it. It you get one from
Williams-Sonoma you will find that it comes basically seasoned, meaning most of
the rough edges have been ground down. There will still have to be some effort
on your part though, and this will unleash your inner Aztec.
To ensure there is
no grit in your food, throw about a quarter of a cup of rice into the work
bowl, and grind it into powder. You will see little bits of black grit mixed in
with the rice. Dump the rice, and repeat this process until no grit
appears.
Then rinse the bowl, scrubbing lightly with a wire brush, set on the
counter and let it air dry.
Tomorrow we make guacamole!
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