The great guacamole experiment: preview

I enjoy guacamole. Over the past year or so, Fred and I have been enjoying it most every day.

Aside from using it as a dip — tortilla chips are a fine match — I like to spread guacamole on wraps. Fred goes further, slapping it on bread, plopping it down as a side to rice or other vegetables, or slurping spoonfuls of guacamole all on its lonesome. 

Avocados, the principal ingredient, are a grand source of vitamins (B6, C, K), folic acid, copper, potassium and fiber. Guacamole is also vegan, something that seems more in fashion with each passing day.

To this point, we have always bought the stuff, pre-made. It's a must-have on our grocery list. However, my friends tell me that guacamole is simple to prepare. Economical, too.

So ... to test this, I have armed myself with research and gathered ingredients.

Tomorrow will tell just how simple and economical homemade guacamole actually is. Stay tuned.

I heart my tea drawer

Who says beverages can't be snacks? Pish posh.

Tea is front and centre in many of my snack breaks. Sometimes it's the entire snack.

My tea drawer ...

... a ceaseless source of delight

... smack-dab in the middle of my kitchen

... the perfect depth for storing tea boxes

... offers mucho choice (more than 20 varieties of tea — and counting!)

... keeps 'em right where I want 'em, right when I need 'em

... comforting as all hell.

Open-air snacking

Went hiking yesterday, down to Freshwater Bay.

That's the bay with the barachois, just south of St. John's. Or a tad north of Cape Spear, the most easterly foothold in all of North America.

Here's what we brought along to eat:

• figs (dried)
• trail mix
• banana
• eggs (hardboiled, pre-peeled)
• pumpkin muffin (Sarah); German bread (Fred)
• parmesan cheese
• chocolate.

All in all, a grand slew of treats, every food group represented. And I'm pleased to report that in the crisp, salty air, everything rated super-yum.

Besides grub, a successful hike around these parts depends upon being able to read the weather. 'Tis variable, to say the least.

Whereas my forebearers wrung info from wind direction, the stars, the way the cod tongues were hanging (or whatever), I am, alas, at the mercy of the interweb. Environment Canada's online radar service is, as I've just learned, a most dependable way to find a rainless window in an otherwise sloppy day.

Anyhow, always seems that if you've the fortitude to gear up and get out, you'll be rewarded. Yesterday's outing reminded me that Newfoundland & Labrador has the most impressive landscape — no wonder we just got tagged as the top coastal destination in the world.

The cycle of snack

A while back, I borrowed a mountain bike from a generous friend. Recently, my partner, Fred, has hijacked it a few times.

Now, part of the attraction of cycling is getting to eat while you ride. Eating is encouraged, to keep energy levels high.

But Fred seems to gain additional pleasure from the very process of stashing his eats. Believe me, there's genuine glee on display when he's tucking snacks into various pieces of his clothing (don't ask!) or taping them to the crossbar of the bicycle.

Anyhow, thought it might be interesting to look at Fred's logbook. Each time, he started in downtown St. John's and headed straight outside the city. Plenty of great routes, right at the doorstep.

Ride 1 (20 miles)

• snacks
  • dried apricots
  • trail mix

• highlights
  • llamas in a pasture
  • lady walking her miniature pony down the road

Ride 2 (20 miles)

• snacks
  • raisins + peanuts + pumpkin seeds
  • hunks of date-walnut cake

• highlights:
  • beaver dam
  • Labrador retrievers running amok

Ride 3 (25 miles)

• snacks
  • banana
  • energy bar

• highlights/lowlights: 
  • homemade wind generator
  • remains of butchered moose (head, legs) discarded on roadside

Clearly, cycling Newfoundland provides a feast not only for the tastebuds, but for the other senses as well.

Containing the excitement: storing your snacks

Consider the food-storage container as your friend, your ally, noble carrier of your treats.

Storage containers come in many types, and new styles appear continually. Among the most versatile are those made of glass and equipped with plastic lids.

I use them for storing dry items, stews, leftovers, baked goods, pretty much anything. I'll often poke a small salad or desert in one and tote it to work.

One of the great things about glass containers is how they handle food that is piping hot, without worry that nasties will leach their way in. You can also use glass containers for the reheating, as many are microwave-safe and some even fit for the oven (but not the lid; always check labels).

Moreover, they are a breeze to clean (especially the round ones) and conveniently nest inside each other, thus saving shelf space. Yippee.

It is usually cheaper to buy them as sets rather than as individual units. The Anchor Hocking brand have become my favorite; in these parts, I often see them on sale at Canadian Tire.

With so many sizes, so many shapes, you should have no trouble finding the perfect match for your treat.

A peek inside Sarah's snack cupboard: Part III

You might be asking, "Sarah, is that snack-cupboard thing for real? You really have one?"

Oh, yes. Yes I do. And you can't imagine how satisfying it is — the simplicity of knowing right where to head; the pleasure of opening, appreciating, choosing; the convenience of everything at my fingertips (lick, lick).

Here are a final few snack-cupboard strategies:

• stockpile non-perishables

Items that are dried will last for ages. If the stuff isn't likely to go bad, it'll (almost) always be on hand. This allows me to buy in volume, which is a more convenient way to do things. And it's more economical: a 2lb bag of almonds is a far better deal than single-serving packages. Environmentally friendly, too.

• haunt the local grocery

Not having to travel out of my way to get these items is a plus. Restocking simply becomes part of my grocerying routine.

• go plain, go raw

Beware most "seasoned" or "roasted" products. They are smothered in salt, extra oil and other yuckies. "Dry-roasted", however, can be a safe choice. That's how I like my peanuts.

• store in glass jars

I recycle screw-top bottles — from pickles, jam, salsa, and such. For storing loose or bulk items they can't be beat: secure, non-leaching, quantity remains visible (so you know when you're running low), and your treats are easy to dispense.

A peek inside Sarah's snack cupboard: Part II

If you caught yesterday's post, or even some earlier ones, you'll notice I steer away from heavily processed, commercially prepared treats. But as Mom says, everything in moderation.

Here are the pre-packaged products I tend to keep in my snack cupboard:

• rice cakes
• tortilla chips (multigrain)
• wholegrain crackers
• microwaveable popcorn.

Lately, guest appearances have been put in by walnut-date cake ("puck" might be closer than "cake"). But thanks to Fred, it never lingers.

I also look out for yummy items that appear on sale. Plus, I'll usually bring something special home from my travels. (A certain Spanish fig cake comes to mind. Yum.)

This reminds me how most aspects of life involve compromise ... and so it is with the contents of one's snack cupboard. For instance, RainCoast crackers are awesome — yes, awesome! — but unavailable in this province. So I usually settle for Ryvita, etc.

The major plus with pre-packaged snacks is, of course, convenience. They are easy to store and last for ages, so are more likely to be around when you crave them.

On the minus side is the presence of additives. I avoid them as much as I can, but it's tough to be ruthless. Sulfites, for example, are virtually inevitable in dried fruit — unless you dry your own — so I put up with them.

With transfats, I'm less tolerant. Fortunately, manufacturers seem to have cut down on their use.

In fact, in recent years, the range of healthy choices has exploded. Even in out-of-the-way Newfoundland & Labrador I find scads of options that are wholegrain, organic, additive-free and so on. Sweet.

More cupboard info tomorrow. Until then, keep on snacking ...