quick and easy. guacamole

Each month I make sure to buy avocados just so I can make this guacamole. Not only is it super delicious but it's good for you too. I end up so full after eating the whole bowl to myself!

Ingredients:

• 2 large ripe avocados
• 1/4 large red onion
• 1/2 large tomato
• 1 or 2 squirts of lime juice (can be substituted with fresh limes)
• Salt & pepper to taste (I use a garlic salt & pepper grinder)

First I halved the avocados, pit them, and scooped the insides into a bowl.

Once in the bowl I mushed them up with my hands (don't worry, if I'm making it for other people I use a fork). I just like how the avocado makes my skin nice and smooth afterward.

Next I cut up the onion into small pieces and added them to the bowl.

Then it's was time to cut up the tomato and add it to the bowl.

I mixed it all together and added the lime juice and fresh ground garlic salt & pepper.

I carefully mixed it all together and voila! Easy guacamole! Mmm. Now it's time to eat it up with the help of some nacho chips. My personal favorite is Tostitos Rounds because their bite size and delicious.

weekend breakfasts. egg wrap

One thing I love about the weekend is having time in the morning to make myself a nice hot breakfast. Today I felt like making something relatively easy but that I wouldn't bother making on a weekday. An egg wrap! Mmm!

Ingredients:

• 1 large sundried tomato wrap
• 1/4 of a green pepper
• 2 thin slices of original style ham
• Small handful of Tex Mex shredded cheese
• Bull' s Eye Barbecue Sauce - Guinness flavored
• 1 large egg

I started by cutting up some green peppers while the fry pan warmed up a bit.

I laid my wrap on a plate. Ready and waiting.

Then I fried some thin slices of ham.

I placed the ham on the wrap and I sprinkled on some shredded cheese. Next I added a little BBQ sauce.

I put the green peppers in the frying pan and stirred them around for a couple minutes to heat up.Then I added my egg and scrambled it until it was cooked. I quickly placed it on top of the cheese so it could melt nicely while it was still hot. And voila! My wrap was complete. It was almost as fun making it as it was eating it!

Mmm. Pistachio Dessert and a sunrise.

This is the beautiful view I woke up to this morning. Normally I'm not up early enough to enjoy a beautiful sunrise like this but with fall coming and days getting shorter I was lucky enough to catch this one. I saw it when I opened up my blinds and I had to wander out onto my deck and capture its beauty.

These are the shoes I'm wearing today. I have an obsession with shoes and this is one of my favorite pairs. Not only do I love that they're red but they're also one of the most comfortable pairs that I own. I call them full day shoes since many of the shoes I own get uncomfortable after half a day.

I made an amazing dessert for the pot luck at my work today. It's called Pistachio Dessert and is one of my favorite desserts ever. The last time I made it was when I moved into my place as a "welcome home" dessert for myself. I like making it in a clear pan because you can see that it is a layered dessert and the green layer gives it some nice color. Everyone at work said they enjoyed it and wanted the recipe so I thought I would share it with you.

Pistachio Dessert

CRUST
All-purpose flour                                                              1 cup
Butter or margarine                                                        1/2 cup
Finely chopped pecans                                                   1/2 cup

FILLING
Cream cheese, softened                                             8 oz. or 250 g
Icing sugar                                                                       1 cup
Instant pistachio pudding (6 serving size)                        1 pkg
Milk                                                                                 2 cups
Whipping cream                                                              1 cup
Slivered almonds                                                          2 - 3 tbsp

Crust:
- Put flour and butter into bowl. Mix until crumbly. Stir in pecans. Press into ungreased 9x13 inch pan. Bake in 350°F oven for 15 minutes. Cool.

Filling:
- Mix cream cheese and sugar together well. Spread over cooled shortbread crust.

- Beat pudding mix with milk. Pour over cheese-sugar layer. Chill a few minutes to firm.

- Whip cream until stiff. Spread over pudding layer. Sprinkle with slivered almonds. Serves 15.

I use frozen cool whip instead of whipped cream because I like the flavor better. If anyone tries this recipe I would love to know your thoughts on it. Or any ideas on how I can improve it or make it healthier.

Now I know I already have way too many teas but the new fall collection just arrived in the mail for me. I haven't had a chance to try them all yet but I did try a few of them and I must say that they are amazing. I just finished drinking Pumpkin Chai. It's a black tea with cinnamon, cloves, cardamom, and pumpkin candies. I added some steamed milk and brown sugar and it was absolutely heaven. Currently I'm drinking Buttercream. It's a white tea with mango, chamomile, and osmanthus. Smells amazing and tastes equally as good. I would love to try mixing them together and seeing how they taste. Sounds delicious just thinking about it!