I’ve decided to let the cat of the bag and share a secret that a few of you already know. The secret is: I’m hiding out in a hotel room somewhere in Orange County and not by choice. The reason why is a long story and this isn’t the right platform for that Jerry Springer drama.
The hotel stay in a suite has inspired me to explore the hidden chef in me. I originally started this blog to learn how to cook but it’s evolved past that and now that I’m stuck in a hotel with a tiny kitchen and a few accessories at my disposal and I’ve been challenged to cook healthy, nutritious, and delicious meals for myself without having to go the cheap and easy route with frozen bag meals.
When forced to use an electric stove with two burners, a microwave, and a few utensils, you really have to be creative. It reminds me of a show I once watched on the Cooking Channel of three chefs competing for Top Chef cooking outrageous meals in the desert heat with only a knife, a few stones, and burner stove. My situation is nothing like theirs. Here I’ve got somewhat of a luxury and an AC unit. It’s possible to cook a meal; I just need the right ingredients.
As yet another perfect weekend slipped away, I decided to try my hand at something simple: guacamole. My local Sprouts had a sale on Hass avocados. I always grab a few when they’re on sale and it’s not easy to find ripe avocados in the bunch especially if they’re on sale. I’m lucky to live in a state that produces avocados abundantly. Growing up, we had a tall avocado in our backyard. It lined our fence and avocados rained down on us almost daily. The love for avocados started there, deep in the heart of the central valley, and the agricultural hub of the United States and most of the world.
For this simple hotel guacamole, I chose to pick up a side of pico de gallo which is a mix of chopped tomatoes, white onions, and chilis. You can buy these ingredients fresh, chop them up, and add to your guacamole but alas I had no knife or cutting board back at the hotel so pico de gallo it was. To this mixture of avocado mash and pico de gallo, I added a bit of garlic salt. I prefer garlic salt vs regular salt because of the taste. My Sunday night guacamole was served with a side of organic tortilla chips from Sprouts which I didn’t care for so I quickly switched those out for a “hint of Pepper Jack” Tostitos. I’ve been addicted to those for a while.
And there you have it folks: quick and easy hotel guacamole. I think I might add some cojita cheese next time. It’s not exactly “cooking” but it’s something and now that I think about it, it was actually pretty amazing.