March 12th: poached eggs for brunch, fajitas for supper

Our after-swimming-lesson-brunch was poached eggs on toast, jazzed up with focaccia for bread, and prosciutto and sautéed spinach for toppings. This was a re-try from last year, and this time we decided a couple of slices of old Cheddar on each piece of toast was a perfect addition. Served up with fruit, brunch was complete and delicious. From March 2010's Chatelaine: poached eggs over sautéed greens and toast.

For supper, I made fajitas, with one small change: inspired by Cooking With My Kid, I roasted a whole chicken (I skipped the crock pot method) with some fajita seasoning rubbed over the bird. I didn't find the chicken had much flavour beyond that infused by the lemon in its cavity, however, I did find the fajitas less greasy than usual, because the meat was baked rather than fried. The pièce de résistance, though, was my guacamole, a recipe I have perfected over the years:

Guacamole

2 ripe avocados
1/2 lime
salt and cayenne pepper, to taste
1/4 large red onion, diced fine
1 jalapeño pepper, diced fine
1/4 cup minced cilantro
10 grape tomatoes, quartered

Peel, pit and chop avocado flesh into a medium bowl. Squeeze lime half over top, sprinkle with salt and cayenne pepper, then mash avocado roughly. Stir in onion, jalapeño and cilantro. Taste and adjust seasoning. Top with grape tomatoes.

The key with this recipe is to adjust the quantities as you see fit. Tonight, for example, I had some bad avocados, so I ended up using 4, with all the bad spots cut away, to get the right amount of avocado for the dip to have good consistency. Then I had to squeeze on another lime half to get the taste right. Play with this recipe. Make it your own. Love it as I do!