2 Avocados
3 t Tomatoes
2 t Onion (white)
1 t Scallions
½ t Jalapenos
½ t Salt
½ t Garlic (fresh
½ Lime (fresh squeezed)
Cut avocados in half. Hit seed with knife, twist and remove. Remove fleshy part of avocado with large metal spoon.
Mix together with large metal spoon and heavy whisk in volcanic bowl.
Serve with chips.
1 pound Corn (use fresh if possible; if frozen, place kernels in a strainer and thaw under cool tap water.)
4 teaspoons Butter
1/4 cup Flour
1 1/2 cups Half & Half
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Prepare corn kernels; set aside.
Melt butter in a thick-bottomed saucepan over medium heat.
Whisk in the flour till blended, stirring constantly to make a roux. Still stirring, cook roux for least 2 minutes or until it is a light tan color.
Whisk in the half & half, salt and pepper. Turn up the heat, whisking constantly until sauce just comes to a boil. Do not scorch the milk.
Add the corn to the sauce, stirring to incorporate.
Lower heat and allow mixture to cook for 5 to 7 minutes, stirring frequently.
