Guacamole

Dd#2's Godmother gave her a new recipe to try and she loves it. You start with fresh Avacado, which I'd never been brave enough to buy before.

1-Avacado
1/4 tsp cumin (or more to taste)
1 tsp or so lime juice (substitute lemon juice if you don't have
lime)
pinch of salt (Dd#2 used 1 Tblsp to suit her taste)
1 tsp finely chopped onion (DD#2 used 3 TBLSP to suit her taste -- it did
turn out good!)
tomato, chopped (she used about 1/4 cup)
*Some people add cilantro, but we didn't have any and Dd#2's godmother didn't recommend it. However, Dd#2 LOVES cilantro, so she would have put in lots if we had it.
Serve with a dallop of sour cream on top

Avacado is fresh when the peel is black & a little soft to the touch, but not smooshey. Cut in half width-wise (as opposed to length-wise). Spoon the seeds out & throw away. Spoon out the flesh into a bowl leaving the peel intact. Throw away the peel. Smoosh up the flesh with a fork, but leave it a little chunky. Sprinkle cumin ontop. Sprinkle lime juice. Sprinkle salt, onion & tomato. It wasn't in the directions, but Dd#2 stirred it up. Chill before serving. Dd#2, always desirous of instant gratification, put it in the freezer for 10 minutes. We ate it with lime-flavored tortilla chips. It was VERY good.

Warning:
It turned black in the fridge, but we were told to expect that when not eating it the first day. The Fairy godmother said it was fine to eat unless it seperated and water was on the top. It was not pretty, though, and Dd#2 refused to eat it black.