Recipe: Nancy and Kat's Guacamole

Brief notes from the past two d-hall dins before I begin:

• After its lull in the two-week menu rotation, sweet potato souffle appeared Sunday night. Delicious and so ridiculously unhealthy that my roommate barely convinced me that sweet potato was a vegetable.
• Meanwhile, tonight featured 8-spice jerk chicken, which my dormmates proclaimed as good. They're right, it wasn't that bad. But it was misleading - the jerk chicken was basically a saltier version of the "Mollie Katzen Moroccan chicken" that we're served every two weeks. (Yes, The Moosewood Cookbook author consults for Harvard. Wait, I thought she was vegetarian...guess not.)
  
• Last Friday in the 'Berg was a hodgepodge of leftovers gathered from the previous few days. This upcoming Friday proves to be the same, as jerk chicken reappears on the menu.
  
• Finally, due to reading period...upperclassmen are allowed to eat inside Annenberg during reading period. Coupled with the nearby presence of the Science Center, this means it's getting pretty crowded, especially when people are nearly camping out in the Cabot Library inside.

And now...the featured recipe. We actually thought this deal - with ingredients entirely from the salad bar - would taste kind of gross (especially given the fact that the avocados are partially frozen and generally damp at the bar). The guac was a stale split-pea-soup color, but turned out to be the sleeper hit of dinner. Initially, Nancy and Kat had made a small bowl, but the whole table ended up having a taste and Nancy ended up making more. Since there weren't tortilla chips leftover from Sweet and Savory, we used potato chips from the sandwich bar as scoops. This was actually a tasty substitution - the sodium-laced chip compensated for us not adding salt to the guac.

• 1.5 cups avocados
• 5 rings of red onion, sliced into cubes
• 2 tablespoons of diced tomatoes (preferably fresh...but ours was canned)

Mash the avocados with a fork until they retain a paste-like consistency. Add the red onion and tomatoes gradually and mix. Add lemon juice and pepper to taste.

Happy eating.