Yet another variation on a theme from Wassookeag Lake! Last night we sat out on the porch with friends listening to the loons, crickets, and tree frogs as we enjoying one of the last warm nights of Maine summer. We drank good wine accompanied by a baked brie with hot pepper jelly and blue taco chips with traditional salsa, pomegranate and black bean salsa, and, of course, our beloved guacamole. That was dinner! And it was just perfect.

Guacamole
3 avocados mashed but still lumpy
3 garlic cloves, minced
1/3 to ½ cup salsa
2 Tablespons fresh cilantro
1 teaspoon salt
Juice of ½ Lemon or lime, to taste.

Mix in a bowl and enjoy.

Katherine Emory is a columnist for MF&L