nearly naked nachos

Now, if you know me well you know the next line is:

“Neeeahly naked? how can you be nearly naked?” said in the voice of Hermione Granger.

The past two weeks have been FULL. I traveled to Kansas where I saw friends and family, I traveled back to Indiana, I started my second summer session [pediatrics and obstetrics--woo!], I drove up to the Lake last Thursday since The Family is vacationing this week, and I drove back to Indianapolis Friday night so I could work on Saturday. It’s a 3-hour trip each way otherwise, I’d be in my car doing more driving.

I am exhausted. [Partially from all the travel and partially from all the extrovert time.]

I almost fell asleep on two out of my five clients at work. Probably not my best massages…sorry clients. (-:

Once I got home late in the afternoon after five sessions, I stripped down and threw myself in bed where I slept for the next two hours and tried to maintain my willpower to acclimate my body to the heat and not turn on my air conditioner. [Yes, I know my aversion to ac is weird and unnecessary.]

I’ve been talking and thinking about nachos since last Tuesday. Really, I want them from The Tamale Place, but I had four ripe avocados in my refrigerator, so I had to make my own.

Of course I didn’t put clothes on, that’s what makes these nearly naked nachos. It’s not for a lack of toppings; it's because of my attire.

I started by making some guacamole where it’s all about the lime. One avocado, the juice of half a lime, a sprinkle of salt, a sprinkle of onion powder, a sprinkle of garlic powder, and a scoop of pico.

I picked up my pico at Trader Joe’s, and I think I made a good choice when the boys at the checkout flipped out over the fact that this hot pico de gallo salsa was back in stock. It tastes especially good to me on the ever so slightly sweet, sweet potato tortilla chips I grabbed there as well.

The black beans are rinsed beans straight out of a can, thrown in a pan, sprinkled with cumin, onion powder, and garlic powder and slightly smushed. It’s a very technical process.

Put the goods in a bowl. You’ve made nachos before, right? Good.
Get on it and take care of business.

So, what should I do with my other three avocados? I know eggs will be involved one day simply because I heart eggs and avocados so much.