Holy Molly Guacamole!

4 Haas avacadoes, ripe. (When you press the avacado with your thumb, it has a little give)

1/2 purple onion, diced

2 roma tomatoes, diced

2 limes, zested and juiced

Fresh cilantro, finely chopped

Salt to taste

Because avacadoes can turn brown quickly, I advise prepping the other vegtables first. Chop your onion and tomatoes, the easiest way to chop cilantro is to roll it into a bundle and chop. Zest the limes and squeeze the juice. Stir really well and begin salting to taste.

Beer Battered Onion Rings

4 large Vidala onions peeled and cut into rings (I estimate 1 large onion pp)

Equal parts of corn meal and flour (about a cup each)

2 tbsp grill seasoning

1 tbsp chili powder

1 bottle of dark beer

milk (add until batter is similar to pancake batter)

Heat your fryer to 350. Combine all dry ingredients and add the bottle of beer while whisking the mixture. Add milk until the batter is the consistency of pancake batter. Let the onion rings sit in the mixture while you prepare a plate to empty the cooked onion rings on (I like to line a plate with paper towels).

Start frying them in batches (careful to not overload your fryer). It will take between 3-7 minutes for the onions to cook through and crisp up. Once the onion rings are golden brown, dump them onto the lined plate and salt to taste while they are still hot.