I make guacamole about once a week. I also bring it to most potlucks/picnics/parties – you name it. It’s always a hit, and it’s super easy to throw together at the last minute.

The only real hitch with making guacamole is having ripe avocados when you need them. Quite often, the ones at the grocery stores are rock hard and bright green. An avocado is ripe when soft (like a ripe peach, it gives but is not mushy) and the skin turns from green to black. You can make it ripen faster by putting it in a paper bag along with an apple (whose gases hasten the ripening process of other fruit – also works to ripen pears, peaches, apricots…). Continue Reading »

One of my favorite Vancouver outings is a late weekend lunch in an adorable little restaurant aptly named Fish. It is a small place so close to the ocean that you can smell the salinity when you dine on their quaint, cramped patio, and the fish is cooked to such perfection that it melts on your tongue like butter. Adarsh and I have become predictable to the staff there – they don’t have to ask before lavishing us with our favorites – cajun-spiced blackened salmon burgers, baby green salad with corn and red onions, and a couple of Coronas.

It’s nice to be predictable sometimes. I find comfort in repetition. I like to read my favorite books over and over again, watch my most-loved movies till I have the lines memorized, visit the same ice cream shop with my sister every time I go home in the summer, etc. And I really love to order blackened salmon when I go for lunch with my sweetheart on an breezy Saturday afternoon.

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