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June 30, 2005 at 12:08 pm

So Close To Greatness: The Broccamole Conundrum

I made some home-made guacamole for our small group last night. I make guacomole. Growing up in Southern California has given me some useful skills, I’ll give it that.

Before group I had to make a quick and easy dinner that Julianna and I could scarf down before everyone got to our home, so I made some mac and cheese and some broccoli. I was running really late, though, so I didn’t get a chance to partake of this fanciful ceast until everyone left.

After making dinner and guacomole, I suddenly had a thought. If I used broccoli in my guacamole instead of avocados, then I could call it “broccamole”! I mean, I don’t know how it would taste (probably not that bad considering all of the ingredients go together in other circumstances pretty well), but I definitely got a kick out of the concept I had just thought up…

But, wait a minute!

It turns out that I am not the first to come up with this veritable twist of a traditional delicacy. No, pleanty of others have also thought of “broccamole” (here’s one recipe that sounds pretty good).

Anyway, I guess that the idea for broccamole came about during the recent fat-free fads that have swept our nation. You see avocados are a high-fat vegetable — in fact, one 6-ounce avocado contains about 325 calories and 31 grams of fat (the same amount of calories you’d get by drinking two Guiness beers!). Broccoli, on the other hand, holds a whopping 22 calories per half-cup serving. (Guess that rules out this delicious recipe, eh?)

Anyway, all of this is just to say that I was so close to greatness with my newfound idea. I had visions of broccamole taking the world by storm — even overtaking salsa as the no. 1 condiment in the U.S.

Foiled again.

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