Join Dale and Cheryl for some avocado hummus and some guacamole!
Ep.#364 PSA Free!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cookie in the dark show. Welcome to Cooking in the Dark. [DING] The kitchen. I will go to the kitchen. And although some recipes I cannot breathe. Still, I'm sure I can't do everything I need. This show, Cooking in the Dark, it is the key. [MUSIC PLAYING] He's a mottie, top-itive Texan. You know, Cheryl should tell himself. I know Dale Kimbop would like to welcome you to this hair show. Cooking in the Dark is a presentation of Blind Mites Megamall, and www.blindmitesmegamall.com. [MUSIC PLAYING] Welcome to Cooking in the Dark. This is Cheryl Cummings, and I'm going to introduce to you the man who proves to us every week that you don't need sight to cook dinner tonight. Dale Kimbop. [APPLAUSE] Here we are. It's June. I want to send a special shout out to Mrs. Schuyler Trevino. Wow. I know, man. Mrs. Mrs. Wow. Yeah, the little girl, the little girl you hear introducing the show, as many of y'all know, is Schuyler when she was nine. Well, we married her off. Sorry, Sergio, sucker. I know. I'm joking, man. Joking. Yeah, 23 now. College graduate, going to be a teacher. So proud of her, man. She's come a long way from her days as introducing our show, huh? What-- how amazing. Congratulations. Mrs. Trevino, I-- yeah. She'll always be little girl to me. That's her nickname. But that's awesome, man. So here we are in June. Yes, she was a June bride. I'm getting a little foil out here. I'm going to line a pan because, woo, we've got-- you know what spring means this time of year? Good stuff, man. All kinds of stuff growing in the gardens. I mean, you were telling me just, well, before we started the show, what? Corn on the cob? Oh, yes. And it feels like it-- it might be a little early, but the corn we bought was actually really sweet. And it was good. I didn't know where it came from, but I got to say it was nice. Well, I'm telling you what. Next week, do not miss next week's show, because we're going to do some corn on the cob. I guarantee it. And I'm going to show you how to make it sweet, even if it's not sweet. Because every now and then, we get some out of the valley, you know, off season or late in the season. That stuff, my goodness. I don't even-- ah, that's not even good in the deer. I wouldn't even eat it. It's just not sweet, but I'm going to show you how-- because I remember as a kid growing up at the Lake of the Ozarks there, there was a guy at the top of the hill, you know, because he had to turn on off the road and go down to the cabin. But at the top up there, he always had a big corn field up there. Well, I say big, you know, probably, I don't know. Maybe I don't have an acre or so. But, yeah, we just cruise up to the top of the hill, pull a few pieces of corn off. There was nothing better than a piece of that corn. Heat it up with some butter on it. Mm-mm, mm-mm, right off. I'd even eat it right there. It was just so good. You didn't even have to cook it. I think you can do that. You can do that, mm-mm. I didn't get worms or nothing. [LAUGHTER] So what I'm doing real quick here, y'all, I'm just spreading out some foil. I'm lining a pan, because on today's show, like I said, we're going to-- spring is here, zucchinis coming in. It's starting to get a little bit bigger. Squash is looking a little OK. Portobello mushrooms, they always look great. And then, of course, avocados, tomatoes. Oh, my gosh. Onions. All these great things. Oh, my gosh. You get a bunch of cilantro now. Holy cow. You know, it's like three times what you got two months ago. Right. It's just awesome. So we're getting ready to do-- we're going to make-- so we're going to do a recipe out of that. And it is avocado hummus. Now, I make my own little variation of hummus, where I use-- and it's so easy, y'all. Just a little listen to that. But I'll use a can of tomatoes that are diced with basil and seasoning or with Rotel tomatoes, if you want to spice it up. And then, I mean, all garbanzo beans or chickpeas. And I think those are the same thing. Garbanzo beans and chickpeas? Yes, it's the same. Yeah, semis. Just a pen. If your can says garbanzo beans, it's really chickpeas. And if it says chickpeas, it's really garbanzo beans. And if you're in an Indian restaurant, it would probably say chana. Chana. Chana. So we're going to do that. I mean, to me that when we do something here, and then Cheryl and Tim go home and they do it again, I know it's good because Cheryl's like, I know she didn't get enough. [LAUGHTER] I'm sometimes a little surprised at my portion. I'm like, I thought you were making a whole lot of that. What happened? The band got there, man. Those dang locus came out of nowhere. [LAUGHTER] Yeah, they were awesome, awesome. So somebody who had told me 15 years ago, or whenever, how long we've been doing this? We'd be doing 400 shows. I was like, no way. Yeah. The first one took a little while. Yeah, the first one, yeah. We could have done 14 shows on that first one. But we're all right. We're all right. [LAUGHTER] And that's something. If you want to hear the evolution of cooking in the dark, go back and listen to like show one or two or three, or something when we were doing the phone line and blah, blah, blah. And the magic man had his work cut out for him back then. Now it's a little bit easier. And he makes this sound so good anyway. It's awesome, awesome. So today's show, we all were going to be doing some things with some guacamole. Also, avocados, not just for guacamole anymore. But you know what? If you make the guac, it sure is good. So we'll be doing that. In fact, I'm going to pull out and just do Dale's recipe. So you'll be have to be fast. Cheryl doesn't have it. It's a private secret recipe. But it does use avocados. I'll tell you that much. How about that? And then something else we're going to do today? We're going to make some homemade chips. Now we've done these before. But I'll tell you what, these are delicious. They end up being crispy on the outside, chewy in the middle. And then when you smear them with some-- I can't wait to get this avocado hummus on them. That's going to be out of sight. Delicious. So it's springtime, Cheryl. And the retirement homes, they start giving the residents their keys and stuff. So this one old couple, they go out getting their car and they cruise on down the road to the bar. They've been dying for a beer. So they go in. And as they go in, they go up to the bar and get their drinks. And then the old guy disappears. He sees a table of young blond, so he goes over and starts flirting and talking to him and stuff. And the bartender is like, it's kind of a noisy, you know? And the guy's wife's still sitting there at the bar, enjoying her beer and talking to the bartender. And he says, you know, doesn't that bother you? And he does that when he goes over and flirts and throws himself at all those young girls. And she says, nah. You know, dogs chase cars all the time, but that doesn't mean they can drive. [LAUGHTER] All right, y'all. Don't go anywhere. We're going to be right back. We're going to do a little walk-a-mode. We're going to see which we can make out of this avocado. Don't go anywhere, looking in the dark, like that. [MUSIC PLAYING] Now here's more of the show. With Dale Campbell and Cheryl Cummings. All right, y'all. We're back. I'm just opening up this can of varonzo beans. So what we need to do is we need to rinse and drain, drain and rinse, whichever way you want to do it. So what I've done in my little colander here, my little collapsible colander, I've just dumped the beans out in it. Now I'm going to just let the water from the sink. I've got it in the sink. Turn the water on here. Turn the spray on. We're just going to let these beans rinse for a bit here. I'm just shuffling them around, digging my hand down through them a little bit here, bringing the bottom to the top, top to the bottom. And it's just a little 15-ounce can of beans. While these are rinsing, Cheryl, I want to go ahead and make us a batch of tortillas, tortilla chips. All right. Good. I like these things. So easy, y'all. So what we're going to do is I'm going to spray down-- I've taken a cookie sheet, and I'm going to spray it with a little vegetable spray. Actually, you know what? I'm going to put a little olive oil on it. You can spray it with vegetable spray, or just add about, I don't know, a teaspoon, a tablespoon, maybe a tablespoon of olive oil, vegetable oil, whatever. And you just want enough to coat the foil. You don't want it thick. You know, we're not going to be deep-frying these. You just want enough in there. And I'm just kind of spreading it around with my hands. I'm going to need to add just a little bit more over here. You just want a little bit. Now, we're going to take our tortillas. And I'm going to take-- it's got six tortillas stacked up. We're going to cut them. If they're bigger tortillas, we're using flour. Flour tortillas. And I'm going to cut right down the middle, cut them in half. Now, I'm going to cut them in half again from across from three to nine o'clock, three o'clock, nine o'clock. So now I've got fours. Now, take each one of those and cut each one of those in half. So each tortilla's going to give us about eight chips. OK? Nice, OK. Now, once you've got those cut down, here's what we're going to do. These are so good and so easy to make. OK. When you serve these, you may as well get ready to make them all the time, because you will be spoiling folk. So here's what I'm-- I'm just going to lay them on the cookie sheet, right on top of the oil. And then I flip them. One, I lay pointing down, one next to it pointing up, so I can get more on the cookie sheet. Makes sense? Kind of make them fit together like a puzzle. We're just putting them on the cookie sheet. Just laying them in here. Now, once I get one row done, I'm going to take them and turn them over. It's basically what we're wanting to do is coat each side of the chip with a little bit of the olive oil. Not a lot, just a little bit. That'll help it brown up a little bit. OK? Got those flipped. Get over there. You can fit there. I'm going to put you right there. You'll go perfectly right there. OK? So there's one row. Let me try this a different way. Let me flip it here. Put it down and then flip it. OK. That works pretty well, too. All right. It's all about time, time, and efficiency. And we're just building these. Now, if you want to season these, just lightly salt them. You can do that. Yeah, I just like seasoning mine with adobo seasoning. OK, I'm starting the third row now. So we've got three rows of these. Beautiful little chippies here. And we're going to slide these in. I've got the oven preheated to 350 degrees. And so-- Will you have to flip them? Or will they-- Nope. No, you think OK. Yeah, yeah. That's the other thing that's nice about these. Once they go, they are good. There we go. OK. So here we go into the oven for 10 minutes. That's all it takes. So while they're in the 350 degree oven doing their thing, we're going to go ahead and make the avocado garbanzo bean, the avocado hummus. OK. Alexa, set timer, 10 minutes. So I need two avocados. There's a soft one, which will be good. Here's one. I'm trying to find one that's a little firmer. Oh, that's a good one there. Now, with the avocados, they're pretty easy to work with. What I do to do what we're going to do-- they say to peel and seed, right? Why don't you go ahead and read the recipe real quick, and then I'll talk about these here, avocados. We're making avocado hummus. We need two avocados peeled and seeded. One 15 ounce can of garbanzo beans, one large clove garlic minced, one tablespoon of lemon juice, and two tablespoons of avocado or olive oil. This is optional. And then just a half a teaspoon of salt or, you know, to taste with the salt. This is simple. Yeah, very simple. This is one of them quick, easy, great little recipes. So my soft avocado, what I've done is I've taken the knife and I've cut down through the top. I stood the avocado straight up. I took the knife and sliced straight down into it until I felt the seed. Then I take the avocado and just roll it around the knife blade, around the seed. And then it cuts the hole or cuts the peel of the avocado. And I twist it and pop it and it comes right apart. Yeah, and once you've done that sort of rolled around, as you said, you just sort of-- you can just move the knife back and forth and the thing will split in half. Now from here, the reason I picked a firm one, we want to dice one of these avocados. The other one we're going to put in with the garbanzo beans into a blender with all the other ingredients and chop it up. So there's one half. Here's the other half. And these peel really easily. The peel of the avocado really just comes right off. I just kind of get my finger in under it. And you can tell, because the avocado skin is like a little rough, a little bumpy. Yeah, kind of thick. Right. And it-- yeah, and it peels away pretty easily. If you get lucky, it will peel off in just one big old piece. Now you can also take a spoon if you want and dive in and just scoop it out. Oh, that's a good one. That's what I'm going to do with the soft one. Right. Because that one's going in with the beans just to be mashed up. This one you still want it to be-- because what we're going to be doing is after we dice up this avocado, we'll add it in last. We'll just kind of fold it in. So just same way, I'm just cutting it and strips down. I've laid both halves face down. You don't want really big dice, but you don't want real fine dice either. But you just want it to be so when you get in there, there's going to be some chunks in it. A little texture. A little texture. A little texture, mm-hmm. Say, I could just eat an avocado. Just pull it, open it up, and just eat it right out. There was a little salt on it. Yeah. I think when I was a kid, I wasn't too keen on this. I don't know. Because I think a lot of time I'd gotten-- I was given avocados when they were ripe. And it was a little too mushy. OK. As a kid. I always liked-- I was never tasted them, did we? [LAUGHTER] I always liked-- It would taste them. I liked the greener avocado, because sometimes-- let's say you make rice and beans or something, you could just slice up the avocados and serve that. Yes. As part of that. Just on the side. So I always liked that, but I was always like, I'm not eating that mushy thing. You were one of the mushy kids. [LAUGHTER] I was a green person. That's green. I ain't eating it. Green beans, that was it. OK, so I've just dumped our garbanzo beans into our blender. I'm going to add the avocado, the soft one, in there. And to do this, I'm just holding it over the top of the blender and just using a spoon, just to scrape it out. Now, I've already taken the pit out, the seed. So that won't be in the way. Here's the other half. Now, if you don't have a blender or a food processor, use a potato masher. Just put all this in a bowl and just mash it up. You wanted to get it to a real thin consistency. OK. Now we need to add a little lemon juice. [LAUGHTER] Oh, my gosh. So as we were going to be making this hummus with avocados, I just did a quick search to find, like, what are the health benefits of avocados? Because they are so popular now that it was interesting. So one of the things I learned is-- so avocados are also known as an alligator pear or a butter fruit. A butter fruit. OK. That's interesting. They do have kind of a smooth buttery texture, don't they? Right. It's a naturally nutrient food and contains 20 types of vitamins in them. Wow. OK, the garlic clove-- I'm just dicing up a garlic clove, mensing it up. Now, a garlic clove, y'all, is just one little piece of the head of garlic. The whole thing, the whole garlic, is called a garlic head, a head of garlic. And a clove is this one little little bud, one little piece that you pull off. So just make sure that somebody doesn't put a whole head of garlic in there. Because if that happens, Dracula won't be able to eat this. It would be a lot of garlic. But I mean, it would be a lot. But I think this is like, as we said, this is a recipe and this is sort of a guideline. So I mean, if you're somebody who really likes garlic and you put it and mix it all up and you're like, ah, maybe a little more, you know. Certainly do that. Absolutely. If you want to put a little tomato in here, do that. I would put tomato in with chunks, too. Oh, that would be nice. So it's not all parade, you know, all liquefied. Right. A little, again, texture. OK. So let's put the lid on. Put the lid on the blender. And we'll just let this grow for a minute or two. We want to get a nice, smooth consistency. Now, if you're in a food processor, of course, it's not going to take near the amount of time as a blender will. I mean, get my rubber spatula here, scraper. So I can just scrape down the bowl here, the sides. I'm just scraping down the sides, pushing everything back down, let it churn up again. Yeah, I can tell you, this is going to be delicious. OK. Let's check our consistency here. Beautiful. And this is another thing that I think is based on what you like, because some people like hummus, and they like it really textured and really sort of chunky, and some people want it really smooth. Yes. It depends-- yeah, some people do want it more like a thick salsa, a chunky salsa, or a pico de gallo, and others like it like real smooth and creamy, almost like a nice soup, or well like a salsa, you know, like a-- OK. So now we're going to dump this into a bowl. Oh, my gosh. Are those chips ready already? Chips are ready. And then the dip is ready. This is like the best. Perfect timing. Let me get my grips mitts on here. And I'll pull our chip these out. Set them over here. Let them cool. Maybe hit them just with a little bit of our adobo seasoning. Salt, pepper, you can use that too. Now you know sure I'm going to have to try one of these. Absolutely. And to our-- I'm not even going to fold in the stuff yet. Oh, hot, hot, hot. Mm-hmm, mm-hmm, mm-hmm. Crispy on the outside, y'all. Chewy on the inside. These tortillas are awesome. So is this damaged air. We're out. Oh. You aren't trying to like lie to a poor blind lady, are you? [LAUGHING] So sorry, ma'am. [LAUGHING] No moss. Oh my gosh, I can't believe you're doing this. So I've emptied the hummus here into a bowl. And I'm just folding in the diced avocado. Nice and gently. And tada, serve this with the chips, y'all. And we are good to go. So while we take five show, we'll come back on the other side. And we'll make some guacamole, because avocados, they are just for-- [LAUGHING] They aren't just for avocados anymore. They aren't just for guacamole anymore. I'm sorry. I'm all messed up here. My taste buds are just dancing with delight. We'll be right back on "Cooking in the Dark." [MUSIC PLAYING] Now with more in the show, here's Cheryl Cummings and Dale Campbell. Welcome back to "Cooking in the Dark." We are back. Very excellent. So now we're going to make a little guacamole. This is the way Dale does it. We're going to need about four to five avocados, one tomato, depending on how big or small they are. If you use aroma, definitely just one. If you're using a big vine ripen one, you might need a little bit more than just-- I mean, you won't need just about a half of one or so. The tomato just goes in to help give it some texture, like we were talking about with the delicious hummus. Oh, my gosh. I used to think guacamole was so complicated. I didn't know what I thought went into making it. And for what a reason, I never thought, well, why don't you just go look that up, Cheryl? [LAUGHTER] It took a while. I was like, I'm going to get this just like the one I had in the restaurant. Yeah, yeah. Well, and we're also going to need a little lemon juice. We're going to need some fresh cilantro and an onion. About a quarter cup of a diced up onion too. So the thing with guacamole, I guess, is more of the prep. I've got a little garlic here still diced up. Let me get us a bowl down. This is my guacamole bowl, because it's plastic. It's got a non-skid bottom on it. Love it. Love it. Love it. So let's go back. Let's get our avocados over here. Hello, avocados. How are you? I'm good. How are you? Are you from California? No. We're from Texas. [LAUGHTER] We're from the valley. That is one thing about being down here in Texas and Houston. With the valley, you know, the temperature, they pretty much grow stuff year round. Size of it may not be all that, but at least we get it. It's later in the year. I mean, the zucchini and the squash are going to be huge. So again, I just took the knife, y'all, and cut right down through the middle of the avocado, sliced down through the top, and then did the old twist trick like Cheryl was talking about. You just kind of roll the avocado around the seed on the blade. Let me get one. Let me get another one here. So again, here we go. I've got the avocado standing straight up and I start the knife at the very top of it and just slice down through until you fill the pit and it doesn't go down very far. It's a big pit in these avocados. Then I just roll it until the blade goes to the bottom. Then I roll it back the other way around the seed and it just slices the avocado right in half. It cuts right through the peel. Very easy peel. Now, when you pop the pit out, I'm just reaching it with my finger and pulling it out. You can use a spoon to do it, but you want to save your pits. The reason for that, find my spoon, where'd my spoon go, hey, there you are. So I'm going to scoop out these two halves here and make room. You just run the spoon in to the avocado and again, as Cheryl and I talked about, the skin, the peel of the avocado is pretty thick and pretty coarse. So you'll be able to feel it and it makes scooping the avocado out. I know there's a little restaurant that we frequent sometimes and we went over the other day because it's so nice here. The humidity was down. Finally, it might be our last chance at only 50 or 60 percent humidity instead of the normal 80 or 90. So we went over and they have a stuffed jalapeno, I mean a stuffed avocado. They stuff it with fajita meat and then they deep fry it, they bread it and deep fry it. And they have a special sauce they pour over it, oh, I'm telling you, delicious. Other places have tried to copy it too, but they haven't been successful. Now, with these avocados too, you want to watch the top of them where they connect, where the vine is, where the vine would connect to it. Sometimes there's a little hard pit there still left over, you watch that so it doesn't get into your guacamole. I'm sure somebody will be scarfing on this, I probably would even notice it, but you can just pop it out. I just put the tip of the knife right against it and just popped it loose, popped it right out. So one more here, we're slicing down through the top, there's the pit. And I moved the avocado actually to where it's about the middle of the blade. I'm using an eight inch blade and then you just roll the avocado that way. Roll it the other way until the blade goes through, pop it out, there's the slip, let me get the tip of the knife here, pop out the avocado pit. And again, the pits we want to save, because when you're done with the guacamole, when you put it in the fridge, just save if there is any left, it doesn't really happen much around here. I was going to say, leftovers, what are you talking about? I'm saving them pits, grow them, put them in the dirt, grow them, boy. Let's see how that works, putting it in the bowl. I don't think you heard me, I used to not eat this stuff, step back, Jack. All right, there's three of them, let me get one more avocado. These are coming out nice, they're not the Haas, these aren't the Haas avocados, these are just the regular ones, those Haas ones are great, because it only takes about two of those. But as Cheryl was talking about making guacamole, she thought it was so complicated, you never know what really went into it. In the winter time, I'll make a quickie version of this where I just use, or sometimes just even in the summer time, a quick version where I just use a can of Rotel tomatoes, drain them and put them in, that comes out really nicely too. Okay, I'm just scraping out this peel this half, there's that one, let me do this one. Woohoo, yes sir, springtime, summertime man, all kinds of good eats, fresh, fresh veggies. And I've got to say, take full advantage of the summer in the spring and summer, I mean, it's just so beautiful, it's like, enjoy all the fruit, all the vegetables, everything that comes up that is supposed to be available during this time, because then winter hits and you're like, oh, I mean, they're beautiful fruits and vegetables available in the winter time too, but this is, this is the season. It is the season. Exactly, so enjoy. Okay, so here's my onion, okay, got my onion here and I've got my tomato, so I'm going to take about half of this onion, I'm just going to cut it in half and we're going to dice it up, it's just a white onion, so there's half of it. And if you want, like Cheryl talked about, if you want a little more onion, go ahead. You want a little less, go ahead. You don't want to overpower it, just peeling the onion back here, getting some of the old dead off, because we don't need that in here. Okay, so now, I've got a half of an onion sitting right here, I'm going to just cut it very thin, slicing down through it, again, use to put my forefinger on top of the onion, using my thumb, my nail, the nail on my forefinger as the guide for the knife. I'm holding it, the onion itself, between my thumb and ring finger, I'm just making a whole bunch of small slices. Now I'm turning everything I just sliced, flipping it around perpendicular to me again, and I'm going to cut back through it again, doing the same thing, kind of trying to hold everything together as much as possible, since it's all sliced up now, between my thumb and ring finger, using my forefinger again as the guide, the fingernail of it, not the knuckle, skin on the knuckle, that cuts, you've got to really try hard to cut your fingernail, or your fingernail, okay, now I'm just kind of dicing this up, just like so, because again we want small pieces of onion, you don't want a lot, okay, perfect, alright, now the tomato, this is a nice big old beefy tomato, so I'm going to use half of it, I'm going to cut it in half, top to bottom, okay, slice, now I'm going to cut out the little portion where the vine attached, to do that, I'm just making, I'm cutting like a V, I'm cutting an angle in on one side of this slice, you know, where it's cut in half, and then cutting on the other side, to where we're just kind of cutting a V out, now if you want to go in with the point, you can do that, and cut around, and pop it out, but I found that little V cut is nice and easy, now I'm just kind of also putting the blade in, into the heart of the tomato, to kind of get out some of the extra seeds, okay, because they're kind of bitter, there we go, nice, alright, now we're going to do the same thing, that we did with the onion, we're going to dice this dude up, now the tomato I'm going to leave in a little bit bigger chunks, so my goal is to try to slice these down in about quarter inch slices, so here we go, make sure your knife is sharp y'all, and holding the tomato between my thumb and ring finger, using my forefinger on top as a guide for the knife blade, cutting through it, nice and easily, now again turning everything perpendicular again to me, and we're going to start slicing all these slices that we just sliced, again nice, there we go, okay, our tomato is ready, our onion is ready, we still need to smash our guacamole, so I'm going to go with and get our potato masher, we're going to mash this stuff down, baby, sounds good, we've got our garlic in, again a clove to a clove and a half, if you don't have a fresh garlic, garlic powder is a great substitute, use about a teaspoon, get our potato masher out y'all, we're going to mash up our guacamole, whatever you want to say that, think of that old song woolly-bully, guacamole, watch it now, watch it, it's going to be good, so again I'm just taking the potato masher and just mashing up our avocado, I'm going to use it to push it all back to the middle of the bowl, smash it some more, and if you get it, again here we are consistency, how do you want it, do you want it all mashed up nice and thin, do you want to still leave some bits, I like leaving a little bit, you know, some little pieces of whole avocado in there, you know I mean, I don't want it mashed up to where it's like a pancake batter or something, pretty close, and I think we talked about this, so normally you can use chips, right, but if you want to try something a little different, you can also use vegetables as instead of chips, vegetables, melba toast, even make it just slap them on top of a hamburger, here's a nice stand about using these flexible chopping mats, I've got my onion on here, I've got my tomato, I'm just folding them up together, one end to the other end, creates a funnel, and wall off, look at that, all of our onion, all of our tomato, if there was any leftover garlic, it's in there now, perfect, now I need to add about a tablespoon of lemon juice, let me rinse my hands off here, that was kind of pushing some of the avocado that was in the potato masher, back down in, back down in there, oh, we want it all, no, all of it, cold does not need the avocado, new, it doesn't, now a little lemon juice, lemon juice will do you fine, okay about a tablespoon of that, lemon juice too will help it keep from browning, now a little salt, little pepper, again this is to your taste, I end up probably putting in about a, oh gosh, with this amount probably about a half of a tablespoon maybe, of salt, about the same of pepper, half, half, half, half, a little more than a teaspoon, a little less than a whole, okay all right we're almost done, last thing I'm going to pull about four sprigs of cilantro, I just love cilantro, I know, but some people don't like it at all, I know, I don't understand that, one of my co-workers told me that when she eats it, it feels, it tastes like she's eating soap, really, yeah, so we're gonna say this is optional, right, so if you like cilantro, yeah all this is, I mean garlic if you don't, I mean it's kind of one of those things, but wow, to me cilantro has got, it's got the unique scent, kind of a peppery scent, kind of a little, almost a peppery taste to me, but you know that's, I mean taste buds, you know, I'm just peeling off the leaves, pulling them off the stem, I have an awesome little shredder, I guess, or whatever you want to call it for this, for herbs, but I didn't get it, it's still over there in the drawer, man we're so close, I don't have time to go digging through that drawer to look for it, I should have got it out earlier, I didn't, I'll just rough it, and this cilantro, it pulls apart pretty easily off the stem anyway, right, especially if you go backwards against it, I'm gonna chop this once I get it, kind of get some of these leaves pulled off, which will be nice, nice I said, so let's see, we're getting closer Cheryl, the islands are calling, how many days are left, I don't know, we're inside about three weeks now, too, well about three to four weeks, depending on when the show is gonna run, you're a lucky guy, yeah I am, yeah, that's awesome, when I was down there in 93 visiting my friend, and then you know after I had my accident, and 95, I thought that's some place I'll never get to go again, and it hasn't changed that much since I was down there in the 90's, it has a little bit, but it's still the island man, you know, you're 30 minutes late, you're 15 minutes early, no worries mom, you do have to like alter your expectations, I think go for it, oh yeah, you've got a totally just get off of, and it's good man, because you know we're on vacation, so what if it takes an extra 20 minutes, who cares, down here, relax, I know what are you doing, you're like, we're sleeping, we're eating, we're sleeping, we're eating, so yeah, like we're, yeah, oh, we've got some friends coming down this time, so all right, there's our cilantro, let me get my knife, and just, now the cilantro, I'm just kind of bunching up into kind of a ball if you will, and just running the blade through it, I don't care if it's all diced up or cut up to a certain size, I just want to kind of cut down, where it's not all real big pieces, because in a, again the cilantro leaves y'all there, maybe a half an inch wide, some of the more mature ones, by gosh, maybe an inch and a half long or something, so I just want to kind of cut down into a little smaller pieces so, so we've added the cilantro y'all, now let me give it a little taste test here, mmm, okay, might need just a little more salt, so I'm going to put just a tad bit more salt in it, tad bit meaning about a teaspoon, and just add a little of the time, because again it's one of those things where once you add it, you can't take it out, well this is true, it's kind of like when you cut a board too short, man they don't make a wood stretcher, I know it's done, you're done, you're done, one time I made potato soup and I used all our potatoes and I put a little too much salt in it, and the remedy was to add more potatoes, that's it, perfect, and we'll be right back on cooking in the dark. Now more of the show with your host, Dale Campbell and Cheryl Cummings. Alright y'all, we're back, mmm, mmm, mmm, mmm, this stuff's delicious, hon, crowd we all think, yeah, aha, that's what I'm talking about, springtime, summertime, good eats, coming at you, if you need to store this, make sure you save your pits, your seeds out of the avocados, and just toss them back in with your guacamole, that's it, cover it and put it in the fridge, when you get ready to serve it again, pull it out and pull your pits out, your seeds out, stir it up, and you'll be good to go. I have one quick question, I didn't ask why we were making all this delicious stuff, when you were chopping, like cutting the avocados, getting ready to peel them, you had it resting on a mat, right, you weren't holding it in your hand. No, no, it was on the flexible chopping mat, yes, I'm sorry, yeah, sure was, sure was. So for the guacamole y'all, it's about four to five avocados, you need to cut them in half, pop, peel, you know, get the fruit, the meat out of the shell, out of the peel, and about half of a tomato, which ends up being about a quarter cup, maybe, of diced tomato, about the same amount, about a quarter cup of diced onion, and about the same amount of fruit. Fluffy cilantro, not packed, you know, just fluffy. I added about a tablespoon of lemon juice, salt was probably about a half of a tablespoon, about a half, and that's it, garlic, I put in two cloves of minced garlic, if you don't have garlic add, about a teaspoon of garlic powder, or garlic salt, add a little more of that if you like garlic, if you don't, you don't want to overpower it, you just want to, you know, you just want to accent all the flavors. So Cheryl, I'm going to take another bite of this, because before we put it up, and save it for us, sorry, we're out, we're, nope, no more, no more, no less, it's over, it's done, why don't you read us, read us the Avocado Hummus? I can do that, so for the Avocado Hummus recipe we needed, we used two avocados, peel and seeded, one 15 ounce can of garbanzo beans, one large clove garlic minced, one tablespoon of lemon juice, and then two tablespoons of avocado or extra virgin olive oil, which is optional, and you can just drizzle that on the mixture once you're done. And that's all we get used, all right Cheryl, I've got a little stash for you, me and the magic man, so when you can make your way through the crowd, come on up here, otherwise folks, we're out, A-M-F. Yeah!