I am typing this on the long flight from Philadelphia to Phoenix. The first flight from Ottawa to Philly was basically a puddle jumper, but this one is getting the best of me. It’s currently 10:00 eastern time (the time zone I’m now adjusted to) and I’ve been typing and formatting recipes for my spring cooking classes for the last 5 hours. I’m going cross-eyed. Actually, I can barely keep my eyes open. But I must! I can’t sleep on planes, so it’s either this or go cross-eyed playing solitaire on my phone. This seems more productive.

We still have 45 minutes left on this flight and then there is luggage to collect and an Uber ride home. My head can’t hit that pillow soon enough!!

That’s the end of my “woe is me” story. How about a yummy recipe? I made this guacamole knock-off on Sunday for our daily “booze cruise” on the pontoon around Deer Lake.

Many months ago, when I first tasted the Kale Guacamole at True Food Kitchen, my hopes were very high. If I remember correctly, someone else at the table wanted to try it.

Then it came and it was a revelation, so good! I looked up the recipe, expecting it to be mostly kale with maybe an avocado or two mixed in, but no, it’s mostly avocado with a little kale thrown in so that it can be called Kale Guacamole. No matter, it’s good and it sounds healthy. The poblano adds a nice little kick but the thing I love most about it is the addition of fresh citrus.

If you’re not sure what “1 grapefruit, supremed” means. Or if you have an idea, but aren’t sure how to supreme (or segment) citrus, go to this LINK and you’ll see how.

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