There are a million wonderful ways to eat avocado. I have recently been addicted to avocado on toast in the mornings, my weekly sushi night at home is always greeted with avocado and I even use it as a substitute for butter in baking. Everything is better with a bit of ‘cado in it! On the top of the list has to be fresh, homemade guacamole. Creamy avocado, tart limes, crushed garlic. Delicious!

 

There isn’t any reason why you can’t whip together homemade guacamole in a matter of minutes. Just gather all of the fresh ingredients, many of which you probably already have in your kitchen, and get to it.

 

[Skip to Writing Process Tour section]

 

 

I constantly have to find uses for the homegrown herbs that I have. I maaaaay have gone a bit crazy with how many potted herb plants that I started this year. I’m also much too stubborn to ever throw a single leaf out. Of those herbs, cilantro is one that I probably use the most. It’s perfect with rice, tacos, soups, etc. Grab a handful of your best cilantro, a couple tomatoes, some peppers and head back into the kitchen.

 

 

I decided to make my guac in a classic mortar with a pestle. While you certainly can dice up the cilantro and garlic, pressing (or bruising, technically in this case) the leaves really helps to extract the essential oils of the herb leaves and bring out its full taste potential. The same applies to the garlic. If you go for the cut and dice option, smash the garlic with the side of the knife before you chop it up. You’ll thank me later.

 

 

The good thing about guacamole is that you can’t really mess it up. As long as you keep the ingredients in proportion, the only technique you really have to master is stirring it up until it reaches the consistency that you prefer. I like mine a bit chunky.

 

Although I don’t really care for spicy food, I added a few of the peppers that I tried to grow this year. It ended up balancing the guacamole perfectly. Not too spicy at all, but just the right amount of kick every so often when you found it on your chip.

 

 

Since this does make quite a large amount, I even tried freezing some after it was made. The result was…. OK. I placed small individual portions in freezer bags and added a bit more lime juice on top to prevent browning. It (sorta) worked. I was able to thaw a bag in the refrigerator and eat it that same day without any change in flavor or texture.

 

[The browning is basically when the fats and outer cells react with the environmental oxygen and forms peroxides. This depressing reaction is what causes those avocado halves to really not last long, no matter what special tricks you may try.]

 

Throw out a few margaritas, invite some friends over and enjoy!

 

 

Writing Process Tour

 

I was recently invited to take part in the My Writing Process Blog Tour. This initiative gives readers and fellow bloggers insight into some of their favorite reads. A blogger that participates in the Tour will ask some of their favorite bloggers to also participate, and so on. This is a great way to get a behind the scenes peak at the ‘whys’ and ‘whats’ of some of the blogs that they enjoy visiting. Blogging, food blogging specifically, is really a window into the blogger’s life. You get to see what intrigues and enlightens bloggers and get to hear the beautiful stories behind the recipes.

 

 

I was invited to participate in the Tour by a fellow Nashvillian Food Blogger (California transplant) and friend, Angela of Spinach Tiger. Angela has been blogging for several years and is an experienced recipe developer, author, photographer, writer… the list goes on. She has been an excellent support system during my newly-discovered love for blogging. The recipes on Spinach Tiger are fresh, whole, local , simple and certainly delicious! Pop over and say hello. Be sure to tell her I sent you. I’m hoping if enough of you give her a wave, she’ll send me some peach cobbler! 😉

 

 

Now… to the Tour Questions!

 

1. What am I working on?

Since my blog is comparatively brand spankin’ new, at just 6-months old, I am really trying to build up a good base of recipes for my blog. I feel that having a base of the staples in my kitchen is critical to later developing further twists and spins on those recipes. Starting a blog has been a truly eye-opening experience for me. I had no idea how much time it would take to put together and keep up. Seriously, guys and gals. It. Takes. Hooooours. upon hours to get a post thoroughly prepared. With that said, luckily, I really do enjoy all of the aspects of blogging.

 

I enjoy trying to develop new recipes, tweak old recipes that I have and certainly to find new recipes that I think others would enjoy. The photography side of blogging has been… stressful to say the least. While I had {very amateur} experience with photography before blogging, it was mostly with landscape and portrait photography. Food photography is it’s own beast. I have learned so much about this very different style of photography in the little bit of time I have been playing with it. I look forward to continuing to learn more to improve this aspect of my blog in the future.

 

 

2. How does my work differ from others of its genre?

While I proudly note that my blog is a very typical ‘recipe blog’, I believe that Southern FATTY is unique with regard to a few aspects. I try to provide favorite classics, but with a bit of a twist. Most all of the recipes posted here are recipes that I have spent hours and days tweaking to result in something that will give you a taste of home with a splash of new experience with. As a scientist by day, I try to include a bit of the ‘why’ into my posts. I find recipes and cooking/baking to be more exciting when I understand what is going on with each element you are adding. This becomes really critical to becoming a seasoned baker. The more you know <insert tv tune>!

 

 

3. Why do I write what I do?

Southern food is a source of comfort and love. When someone feeds you, they are loving you. Making that interaction more unique and delicious adds to the warmth and comfort of the social experience that food creates. I develop, write and post the content that I do because I really enjoy sharing my experiences with others so that they can go and share the experience with the people around them as well. The sharing atmosphere of the food blogging community is one that encourages and feeds people’s initiative to get in the kitchen and just try things. I’ve had plenty of failures during my time in the kitchen, but have zero regrets about the efforts and the experiences that have resulted from them.

 

 

4. How does your writing process work?

So. I have something that I almost hate to admit. I have really enjoyed the writing aspect to blogging (Thanks, Mom – aka Grammar Police). The extent of my writing outside of the blog is pretty much limited to scientific journal writing/grant writing for my day job. While I actually do enjoy that style of writing for what it is, the ability to simple write something as if I were standing there explaining it to someone over drinks is quite refreshing and relaxing. If any of you have ever met me, you will know that how I write on here is exactly that. Conversation.

 

You’ll notice that some posts are more dry and to the point, where others should be taken with a grain of salt… or sugar, more appropriately. There are days when I may feel like taking my (slightly warped) humorous twist on a post, and others where I am feeling very analytical and to-the-point.

 

 

With all of that said, I am grateful to have a couple of bloggers that will be following in the Tour. Take a few moments to visit their blogs and certainly check back next week for their own personal answers to the same questions. Get to know each other and share, share, share!

 

 

Minutes per Mile | minutespermile.com

 

I met Mary when she recently joined the Nashville Food Bloggers group. We had a dinner event and I was seated beside her. Mary has to be one of the most genuine, kind people that I have ever met! She has a fantastic positivity about her with a great sense of humor to go with it. Her blog, Minutes per Mile, is a blend of running/fitness (as you may expect) with some delicious recipes for healthy eating. Check out MPM to get your fitness on, find some delicious recipes and even read about how to quit your job and go to Asia!

 

 

 

B.Britnell | bbritnell.com

 

Brita is another member of the fantastic Nashville Food Bloggers. Her blog, B.Britnell, is host to some of the most beautiful photographs that I have ever seen! Brita is a lifestyle blogger with a radiant list of hobbies to keep you entertained with. I can’t possibly go any further without telling you that she is a Music City Rollergirl. Seriously. As if Roller Derby isn’t enough to draw you into her lovely site, she posts recipes for such delicious treats as Mixed Berry Granola Smoothies, Homemade Frosted Pop Tarts (everyone knows it has to be frosted!) and fresh Strawberry Basil Popsicles.

 

 

 

Phewwwww! Talk about a long post. With all of that said, I couldn’t be happier to have started this blog. The experiences that I have had as a result and will have in the future are more than worth the investment.

 

You’ve made it all the way through– Have a cupcake & leave me some love below!