Emma's in France - What an Experience

I admit that I was apprehensive about Emma and Matt leaving the country, but they are having a wonderful time in France.  Emma sent a few pictures today.  They are staying in a little town about 5 hours outside of Paris.  I got quite a kick out of the picture of the beds in their room -- there were two twin size beds - she says one is actually smaller than a twin and is called a single.  I asked her if they pushed them together and she said they tried, but they are on wheels and they keep rolling apart.  Ah . . . sweet, romantic memories for the two of them.

They are trying foods they wouldn't normally eat and finding out they really like them.  This is a fantastic opportunity for the two of them.

The plated food was dinner for them Monday night.  The pretty gate was in front of a residence.

They have cooking classes each morning and then scheduled tours each afternoon.  They have a few hours of free time too on a couple of days.

I love that Emma has this chance to travel to France, but I will be breathing a little easier when we pick them up at the airport next Saturday.

Guacamole Party Dip

Do you want to be the star of your next pot luck event?  Well, give this Guacamole Party Dip recipe a try.  It is unbelievably good, and I'm proud to say, it's my own recipe.

2 large avocados
1 pkg of Produce Partners or Tostitos brand Guacamole seasoning
1 (14 oz) can of whole kernel white corn
2 cups of Pico de Gallo (see my recipe -- it's on this blog)
1 can of black olives (sliced into quarters)
1 cup of Ranch Dressing (I like Wishbone Guacamole Ranch Dressing)

Mash the avocados and add the seasoning mix.
Place in the bottom of a clear glass 2-quart casserole or serving dish.
Top with one can of white corn (drained)
Top with Pico de Gallo
Top with the sliced black olives
Pour the Ranch dressing over the top

Making this dip is pretty labor intensive, but it's so worth it!  Serve it with Totstitos.

Pico de Gallo

I have become a big fan of Pico de Gallo.  I used to buy lots of salsa, but these days I make my own Pico de Gallo and use it in every recipe that lists salsa as an ingredient.  It's so easy to make!

2 fresh red tomatoes (seeded and diced)
1/2 red onion (diced)
2 Tbsp finely chopped fresh Cilantro
1 garlic clove (pressed)
1 Jalapeno (diced) -- I leave this out
Juice of one lime
Salt and pepper

The secret to really good Pico de Gallo is making sure your cuts of the tomatoes and onions are the same size.

Combine all of the ingredients and then refrigerate for at least one hour before serving.

I don't like the flavor of jalapeno, so I leave that out.  I know most people love it, so use it as you like.

 I use Pico de Gallo when I make Guacamole, Fajitas, Layered Dips and just as a dip for Tostitos.  It is a family favorite.