Guacamole and Brian C.

While in the dormitory at Parsons, I remember a particular afternoon where one of my roommates was craving guacamole. Someone offered to scout out the nearby neighborhood to find a Mexican restaurant and order some to-go. The crowd decided to make the guacamole instead and somehow Brian C. ended up being the one in charge. I think everyone wanted to be in charge and Brian was always good about handling this kind of situation by being the first one out of his seat. Everyone else just said they would do it, but just sat there.

Keep in mind, that in the early 90's in Manhattan, guacamole was not yet part of my repertoire and I certainly did not know how to go about making the dip. I did know how to eat it and I was certainly all for going out and buying some. I thought of this as exotic and new, which meant it was welcomed into my life with open arms. I loved the color of avocado and wanted to be someone who knew about different kinds of foods, but I was afraid to ask. I was embarrassed that I didn't know much about food that seemed so common to others. Brian C. seemed to notice this and was excited by the fact that someone else in the room wanted him to make the guacamole. And I was- I was excited that someone knew how and that I could watch it happen.

Brian somehow secured the avocados, I don't really know where he got them, but you can find almost anything in NYC. Looking back, I realize that you can get an avocado at almost any grocery store, but I didn't know that- the most I ever acquired in the produce section of a grocery store was lettuce, tomatoes, onions and maybe a few potatoes here and there. I didn't cook much and when I did, it was usually a "just add water" recipe.

When he returned to our room with the avocados, students from different floors and rooms joined in on the fun. Basically, they sat around our room waiting for the food that was free and delicious. Someone asked Brian what he was putting into the guacamole, and I don't remember specifically what his response was, but it was fairly basic: avocado, garlic, lime juice and salt. Brian was confident and knew exactly what he was doing. I trusted his recipe, mostly because I had no choice and I had never attempted to make anything as complex as four ingredients. One of the other students said, "Aren't you going to put mayonnaise or sour cream in that?"

Brian was appalled and ran on giving a lecture about how someone who doesn't know what they are talking about should just shut up. I remember the student challenging him that they always had guacamole in their family and they were certain that there was some kind of creamy, dairy product in the dip with the avocado. No such luck. Brian made a comment about how would someone from the Northernmost tip of the country know anything about making guacamole and dismissed them from the room. He said that if they didn't want to eat it, they didn't have to and so they left, very rudely. I don't remember who that person was.

I do remember, however eating the guacamole and it was delicious. I will never forget the perfect texture and the simplicity of the flavor. I remember asking him not long after that to make more, and he did. Guacamole is now one of my favorite flavors and I am glad that I have had the opportunity to try a million different versions in the Southwest- none of which include mayonnaise or sour cream.