[download free pdf books] Homemade by Beatrice Ojakangas, 1517904471

  • Full Title : Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food
  • Autor: Beatrice Ojakangas
  • Print Length: 216 pages
  • Publisher: Univ Of Minnesota Press; 1 edition
  • Publication Date: March 13, 2018
  • Language: English
  • ISBN-10: 1517904471
  • ISBN-13: 978-1517904470
  • Download File Format: epub
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Beatrice Ojakangas, the oldest of ten children, came by it naturally—the cooking but also the pluck and perseverance that she’s served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride—and got one who’d trained as a chef.

Ojakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart—all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.”

Chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.


Editorial Reviews


"Beatrice Ojakangas has long been my personal cookbook hero. Her life story, told with candor and dry wit, describes what could be nine lives in the world of food and cooking—all of them riveting. From her mother’s cardamom-scented rural kitchen, to the editorial offices of the famed Sunset magazine, to her rightful place cooking alongside Julia Child, to her Minnesota kitchen where she authored twenty-nine (now thirty!) cookbooks, this book proves that Beatrice Ojakangas is not only one of this country’s most important food writers, but a national treasure. As I read, I laughed, got very hungry, picked my rhubarb, wept with fondness, and then I did what she’d want me to do: I pulled myself together, tied on an apron, and preheated my oven."—Amy Thielen, author of The New Midwestern Table

"Beatrice Ojakangas makes her compelling family stories rich for all senses: we smell the cardamom in the bread cooling on the counter, savor the cream of morel soup, and long for chiffon cake. Best of all, we experience the joy of recreating these flavors ourselves with the recipes she provides. This book is a public service to history as well as to our stomachs."—Lucie Amundsen, co-owner of Locally Laid Egg Company and author of Locally Laid: How We Built a Plucky, Industry-changing Egg Farm—from Scratch

"Even if you've never visited Minnesota or taken a sauna, the warm, conversational tone makes for an engaging read. "—Tangled Up in Food

"Foodies everywhere, especially those who have an interest in the actual cooks behind the recipes will thoroughly enjoy this well-written book. Ojakangas is a wonderful, down-to-earth person; regular people can relate to her, and this cookbook will provide not only good recipes, but a good reading experience."—BellaOnline

"I highly recommend Homemade for any kitchen. The recipes are easy to follow and Beatrice's story is a wonderful accompaniment. "—Heavree Reviews

"Ojakangas, who lives in Duluth, has published “Homemade,” a look back at growing up in a Finnish-American community in northern Minnesota, and her travels through the world of cookbooks (she has written 29), gourmet cooking and bake-off prizes–all salted with plenty of recipes, especially for Finnish favorites."—Rochester Post-Bulletin

"If it seems surprising that a farm kid looking for something new could end up taking pictures with Ronald Reagan and baking with Julia Child, pick up a copy of the book."—Mpls. St. Paul Magazine

"Beatrice Okajangas has gifted her loyal readers and new fans with a most beautiful and heartfelt memoir of her life in food–a well-told tale of family origins, inborn talent, opportunities seized, and hard work–flavored throughout by her own irresistible spirit."—Northern Lights Reading Project

"A great pick for those interested in cooking-based memoirs."—Tara’s Multicultural Table

"From growing up as the oldest of 10 children in Minnesota to establishing a career as one of the leading authorities on Nordic food in the U.S., Ojakangas writes a book that is full of stories that anyone with an interest in Scandinavian cooking or the Scandinavian-American experience will enjoy."—The Norwegian American

"This memoir from James Beard Cookbook Hall of Fame author Beatrice Ojakangas is chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of Northern Minnesota as well as the wider culinary world."—The Heavy Table

"The legendary cookbook author delivers her memoir (including recipes) in this lovely title that celebrates her recipes and reflections on growing up in a big Finnish family in northern Minnesota."—Eat Your Books

About the Author

Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minnesota–Duluth. Childhood 4-H, college Home Ec, and work as a hospital dietary assistant, food editor, teacher, homemaker, and mother influenced her cooking career and her food writing for such publications as Gourmet, Bon Appétit, Woman’s Day, Family Circle, Better Homes and Gardens, Midwest Living, Cooking Light, and numerous newspapers. Ojakangas is the author of twenty-nine cookbooks and was inducted in 2005 to the James Beard Cookbook Hall of Fame. She received an honorary Doctor of Humane Letters from the University of Minnesota in 2007.




pancake recipe without baking powder, traditional lasagna, bbq rotisserie, baking ingredients, coal bbq,
ight © 2008 by Ben Fink

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.



Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Flay, Bobby.

[Grill it!]

Bobby Flay’s grill it! / Bobby Flay, with Stephanie Banyas, and Sally Jackson. — 1st ed.

p. cm.

1. Barbecue cookery. I. Banyas, Stephanie.

II. Jackson, Sally, 1978- III. Title. IV. Title: Grill it!

TX840.B3F56 2008

641.5’784—dc22 2007032662

eISBN: 978-0-307-88763-4


For my wife, Stephanie, whose enduring love and dedication are eclipsed only by her ferocious appetite.

Also by Bobby Flay

Bobby Flay’s Mesa Grill Cookbook

Bobby Flay’s Grilling for Life

Bobby Flay’s Boy Meets Grill

Bobby Flay Cooks American

Bobby Flay’s Boy Gets Grill

Bobby Flay’s From My Kitchen to Your Table

Bobby Flay’s Bold American Food


Stephanie Banyas, Sally Jackson, Renee Forsberg, J.C. Pavlovich, Andrea Toto, Ben Fink, Barb Fritz, Marysarah Quinn, Selina Cicogna, Amy Boorstein, Joan Denman, Viking, Weber, Laurence Kretchmer, Jerry Kretchmer, Jeff Bliss, Stephanie March, Dorothy Flay, and Bill Flay, the staffs of Mesa Grill New York, Mesa Grill Las Vegas, Mesa Grill Bahamas, Bolo, Bar Americain, and Bobby Flay Steak Atlantic City; Food Network;

And to my editor, Rica Allannic…Thanks for all your hard work and dedication.



The Grill

The Pantry















Squash and Eggplant


White Fish




I have always loved eating almost anything hot off the grill. When I was a kid, I remember there would be smoke billowing out of the backyard as my dad took orders like a polished short-order cook in the busiest diner. “Do you want yours plain or with cheese?” he would ask. There were no other options—you were getting a hamburger or a cheeseburger and it was going to be well done. Period.

Firing up the grill makes every-night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration. Everyone wants to take part in the action, and why not? It’s probably going to involve lots of good tasting, healthy food and a frosty cocktail of some sort, which can only lead to lots of smiles. And as the clean-up is a lot easier than a dinner that involves breaking out every pot and pan in the closet, those happy faces remain long after the eating is done.

Grilling has come a long way since the overcooked burgers of my youth. It’s widely regarded as a healthier alternative to frying in lots of butter or oil and the sweet smoky kiss of hardwood lump charcoal beats the taste of briquettes doused in lighter fluid any day. Today most grill cooks have widened their repertoires from hamburgers and hot dogs to a spectrum of simple but spectacular dishes. Next to the chopped meat there is now a place for fish and shellfish, pork and chicken, and, more popular than ever, a garden full of vegetables.

Not only have our grilling options expanded in terms of what we grill, but how we grill has changed, too. First there were only charcoal grills, then gas, and now, you can easily find one of the great grill pans out there so that you can bring the party inside and onto the stovetop. What was once only for summer you can now accomplish regardless of the season. (And, in fact, all of the recipes in this book can be cooked on a grill pan instead of outside.)

When I was thinking about Grill It!, I thought a lot about how my friends and I go about putting a meal together on the grill. It all starts with the shopping; often enough the planning of the menu doesn’t start until I arrive at the farmer’s market or grocery store. I want to be inspired by the ingredients before committing to a recipe. I want to walk up to the beautiful tomatoes or sweet corn, the pork chops or rib-eye steaks, and I want to see what looks best, what grabs my eye, what I’m craving.

This is the book to turn to when you know what you want but you don’t know how you want it. Let’s say you’ve passed a roadside stand with fresh corn and you couldn’t resist picking up half a dozen ears. Maybe there was a special on salmon at your fish market—perfect, you’ve got dinner. Except what are you going to do with that corn and salmon now that you’re home? That’s where Grill It! comes in.

Turn to the corn chapter, see what’s in your pantry, and take it from there. With nine recipes for corn—from steamed in the husk to grilled with fla
chocolate cakes, sour candy, tiramisu alcohol, ice cream cone, asian noodle recipe,
l. Unmold onto serving dish. Cut each round into 12 pie-shaped wedges.

6. Garnish with fresh herbs or edible flowers. Serve with whole wheat or wafer crackers.

Herbal Cheese Spread

Lynn Redding

Redding’s Country Cabin

Ronda, NC

Prep Time: 15–20 minutes

Makes 20 servings

8-oz. pkg. cream cheese, softened

¼ cup margarine, softened

1½ Tbsp. milk

¼ tsp. garlic powder

¾ tsp. chopped fresh savory (¼ tsp. dried)

½ tsp. chopped fresh oregano (⅛ tsp. dried)

½ tsp. chopped fresh dill (⅛ tsp. dried)

½ tsp. chopped fresh basil (⅛ tsp. dried)

⅛ tsp. black pepper

1. Beat together cream cheese and margarine until fluffy. Add milk and mix well.

2. Stir in seasonings and herbs. Mix well.

3. Serve with crackers or on hot vegetables or hot pasta.

Garden Party Herb Terrine

Nancy J. Reppert

Sweet Remembrances

Mechanicsburg, PA

Prep Time: 30 minutes

Baking Time: 50–60 minutes

Chilling Time: 9–12 hours

Makes 20 servings

2 8-oz. pkgs. cream cheese, softened

½ cup crumbled feta cheese

½ tsp. garlic powder

¼ tsp. ground red pepper

½ cup sour cream

2 eggs

2½ tsp. shredded lemon zest

½ cup fresh garden herbs (any combination), chopped

¼ cup thinly sliced green onion

½ cup chopped pimento

⅓ cup chopped black olives

½ cup chopped parsley

fresh edible flowers

1. Beat cream cheese until smooth. Add feta cheese, garlic powder, and red pepper. Beat well.

2. Stir in sour cream, eggs, and lemon zest. Beat just until blended.

3. Stir in ½ cup herbs, onion, pimento, and olives.

4. Pour into 8” x 4” loaf pan, with its sides greased and its bottom lined with foil.

5. Place loaf pan into large baking pan. Fill larger pan to a depth of 1” with boiling water.

6. Bake at 325°F for 50 minutes, or until center is soft set. Remove from water bath and cool on wire rack for 1 hour. Cover and chill for at least 8 hours.

7. Gently remove from pan. Press chopped parsley around edges and garnish with edible flowers.

8. Serve with crackers.

Herbal Cream Cheese

Jacoba Baker & Reenie Baker Sandsted

Baker’s Acres

Groton, NY

Prep Time: 10 minutes

Chilling Time: 8 hours

Makes 2 cups spread

2 8-oz. pkgs. cream cheese, softened

2 Tbsp. cream

1 Tbsp. fresh dill (1 tsp. dried)

2 tsp. fresh basil leaves (⅔ tsp. dried)

1–2 cloves garlic

1. Mix together all ingredients in food processor. Process until herbs and garlic are chopped.

2. Chill for 8 hours. Use with fresh vegetables or crackers.

Homestyle Boursin

Jacoba Baker & Reenie Baker Sandsted

Baker’s Acres

Groton, NY

Prep Time: 15 minutes

Chilling Time: 8 hours

Makes 25–30 servings

2 8-oz. pkgs. cream cheese, softened

¼ cup light mayonnaise

2 tsp. Dijon mustard

2 Tbsp. finely chopped fresh chives (2 tsp. dried)

2 Tbsp. finely chopped fresh dill (2 tsp. dried)

1 clove garlic, minced

1. Beat cheese, mayonnaise, and mustard until thoroughly blended.

2. Stir in chives, dill, and garlic. Mix well. Chill for 8 hours.

3. Serve as spread on crackers.

Boursin-Style Cheese Spread

Mary Ellen Wilcox

South Ridge Treasures Herb Shop

Scotia, NY

Prep Time: 15–20 minutes

Chilling Time 4–8 hours

Makes 1½ cups

8-oz. pkg cream cheese, softened

1 stick unsalted butter, softened

¼ tsp. red wine vinegar

½ tsp. Worcestershire sauce

1 clove garlic, minced

1½ tsp. chopped fresh parsley (½ tsp. dried)

1½ tsp. chopped fresh dill (½ tsp. dried)

¾ tsp. chopped fresh basil (¼ tsp. dried)

⅜ tsp. chopped fresh marjoram (⅛ tsp. dried)

⅜ tsp. chopped fresh thyme (⅛ tsp. dried)

¼ tsp. chopped fresh rosemary (dash of dried)

dash of cayenne pepper

1. Combine cream cheese and butter. Mix well.

2. Stir in vinegar and Worcestershire sauce. Blend well.

3. Add garlic, herbs and cayenne. Blend well.

4. Refrigerate for several hours or overnight before serving.

5. Use as a spread for crackers, a topping for sandwiches, or spread for bagels.

Note: This will keep several weeks in the refrigerator.

Fool’s Boursin

Maryland Massey

Maryland’s Herb Basket

Millington, MD

Prep time: 15–20 minutes

Makes 2½–3 cups

2 8-oz. pkgs. cream cheese, softened

8 oz. unsalted butter, softened

2 garlic cloves, minced

1 tsp. fresh marjoram (¼ tsp. dried)

1½ tsp. chopped fresh dill (½ tsp. dried)

1½ tsp. fresh basil (½ tsp. dried)

¾ tsp. chopped fresh thyme (¼ tsp. dried)

¼ tsp. pepper

1 tsp. Worcestershire sauce

1. Combine all ingredients.

2. Serve on crackers, toast, or muffins.

Note: Keeps for weeks in refrigerator.

Rosemary’s Garlic Cheese Spread

Bertha Reppert

The Rosemary House

Mechanicsburg, PA

Prep Time: 15–20 minutes

Makes 1¾ cups

8 oz. cream cheese, soften
cooking academy, tea shop, summer cocktails, pork marinade recipe, ingredients to make a cake,
, my mother, brother and I stayed with cousins in the small seaside town of Cherbourg, a bleak, chilly resort area in Normandy, on the English Channel. The sky was almost always cloudy; the water was inhospitably cold. All the neighborhood kids thought I knew Steve McQueen and John Wayne personally—as an American, it was assumed we were all pals, that we hung out together on the range, riding horses and gunning down miscreants—so I enjoyed a certain celebrity right away. The beaches, while no good for swimming, were studded with old Nazi blockhouses and gun emplacements, many still bearing visible bullet scars and the scorch of flamethrowers, and there were tunnels under the dunes—all very cool for a little kid to explore. My little French friends were, I was astonished to find, allowed to have a cigarette on Sunday, were given watered vin ordinaire at the dinner table, and best of all, they owned Velo Solex motorbikes. This was the way to raise kids, I recall thinking, unhappy that my mother did not agree.

So for my first few weeks in France, I explored underground passageways, looking for dead Nazis, played miniature golf, sneaked cigarettes, read a lot of Tintin and Asterix comics, scooted around on my friends’ motorbikes and absorbed little life-lessons from observations that, for instance, the family friend Monsieur Dupont brought his mistress to some meals and his wife to others, his extended brood of children apparently indifferent to the switch.

I was largely unimpressed by the food.

The butter tasted strangely “cheesy” to my undeveloped palate. The milk—a staple, no, a mandatory ritual in ’60s American kiddie life—was undrinkable here. Lunch seemed always to consist of sandwich au jambon or croque-monsieur. Centuries of French cuisine had yet to make an impression. What I noticed about food, French style, was what they didn’t have.

After a few weeks of this, we took a night train to Paris, where we met up with my father, and a spanking new Rover Sedan Mark III, our touring car. In Paris, we stayed at the Hotel Lutétia, then a large, slightly shabby old pile on Boulevard Haussmann. The menu selections for my brother and me expanded somewhat, to include steak-frites and steak haché (hamburger). We did all the predictable touristy things: climbed the Tour Eiffel, picnicked in the Bois de Boulogne, marched past the Great Works at the Louvre, pushed toy sailboats around the fountain in the Jardin de Luxembourg—none of it much fun for a nine-year-old with an already developing criminal bent. My principal interest at this time was adding to my collection of English translations of Tintin adventures. Hergé’s crisply drafted tales of drug-smuggling, ancient temples, and strange and faraway places and cultures were real exotica for me. I prevailed on my poor parents to buy hundreds of dollars-worth of these stories at W. H. Smith, the English bookstore, just to keep me from whining about the deprivations of France. With my little short-shorts a permanent affront, I was quickly becoming a sullen, moody, difficult little bastard. I fought constantly with my brother, carped about everything, and was in every possible way a drag on my mother’s Glorious Expedition.

My parents did their best. They took us everywhere, from restaurant to restaurant, cringing, no doubt, every time we insisted on steak haché (with ketchup, no less) and a “Coca.” They endured silently my gripes about cheesy butter, the seemingly endless amusement I took in advertisements for a popular soft drink of the time, Pschitt. “I want shit! I want shit!” They managed to ignore the eye-rolling and fidgeting when they spoke French, tried to encourage me to find something, anything, to enjoy.

And there came a time when, finally, they didn’t take the kids along.

I remember it well, because it was such a slap in the face. It was a wake-up call that food could be important, a challenge to my natural belligerence. By being denied, a door opened.

The town’s name was Vienne. We’d driven miles and miles of road to get there. My brother and I were fresh out of Tintins and cranky as hell. The French countryside, with its graceful, tree-lined roads, hedgerows, tilled fields and picture-book villages provided little distraction. My folks had by now endured weeks of relentless complaining through many tense and increasingly unpleasant meals. They’d dutifully ordered our steak haché, crudités variées, sandwich au jambon and the like long enough. They’d put up with our grousing that the beds were too hard, the pillows too soft, the neck-rolls and toilets and plumbing too weird. They’d even allowed us a little watered wine, as it was clearly the French thing to do—but also, I think, to shut us up. They’d taken my brother and me, the two Ugliest Little Americans, everywhere.

Vienne was different.

They pulled the gleaming new Rover into the parking lot of a restaurant
bulk meat, how to make green tea, local pizza shops, brewery tour, soup,
and cilantro in a food processor and pulse until very roughly combined. Transfer to a bowl with the spicy onion mixture and combine.

5 Season with salt and pepper.

6 Roll the mix into four balls, put on a baking pan, and bake for 20 minutes.

7 Let cool on a wire rack to firm up before serving.

Pickled Cucumber

Makes approx. 2 cups

1 cucumber • 1 tsp salt • 1 tsp red chile, seeded, finely chopped • 1 tbsp fresh ginger, peeled and finely chopped • 1⁄2 cup apple cider vinegar • 1 tbsp raw honey

1 Slice the cucumber into strips along its length, making ribbons.

2 Combine all the ingredients in a large bowl. Stir well, cover, and refrigerate for between 30 minutes and 2 hours, while it pickles.

3 Transfer to a glass jar and store in the fridge for up to 2 months.


Fills an approx. 1-quart (1-liter) jar

3 cups (25fl oz) filtered water • 3 tbsp salt • 61⁄2 cups (16oz) red cabbage, shredded • 3⁄4 cup daikon (or red) radish, julienned • 1 red chile, seeded, coarsely chopped • 3 garlic cloves, crushed • 3 tbsp ginger, grated • 2 green onions, chopped

1 Sterilize your jar and lid in boiling water. Let dry.

2 Mix the water and salt in a jug.

3 Put the cabbage and radish in a bowl and cover it with the salty water.

4 Place a plate directly on top of the cabbage mix to keep it immersed in brine. Cover with plastic wrap. Let stand overnight at room temperature.

5 Drain the cabbage and radish, reserving the brine. Rinse under cold running water and return to the bowl.

6 Add the chile, garlic, ginger, and green onions to the bowl and mix well with the cabbage. Pack the mixture firmly into the jar by pushing it down with the back of a spoon.

7 Pour the reserved brine into the jar until the mixture is just covered.

8 Pop the lid on and leave at room temperature, out of direct sunlight, for 1–5 days.

9 Remove the lid each day and push the mix back down under the brine. It’s ready when you like the taste!

10 Kimchi can be eaten immediately or left to develop its distinctive flavor—deliciously tangy. When it’s right for your tastebuds, transfer to the fridge, where it will keep for up to 1 month in an airtight container.

Baba Ganoush

Makes approx. 11⁄2 cups

1 medium eggplant • 1 garlic clove, crushed • 1 tbsp lemon juice • 1⁄4 cup tahini • Salt to taste

1 Heat the oven to 425°F (220°C). Place the eggplant in a baking pan and prick the skin with a fork. Roast for 25 minutes.

2 Peel off the skin while hot and remove the stem, then roughly chop the flesh. Put in a food processor with the garlic, lemon, and tahini. Blend to a thick purée. Add salt and lemon juice to taste. Let cool.

Chimichurri Sauce

Makes approx. 1⁄2 cup

4 garlic cloves, crushed • 3⁄4 cup parsley, chopped • 2 tsp dried oregano • 3 tbsp apple cider vinegar • 4–6 tbsp olive oil

1 Add the ingredients (except the oil) to the small bowl of a food processor or blender. Pulse until combined.

2 With the motor running, drizzle in the oil until smooth. Store in an airtight container in the fridge for up to 2 weeks. Shake well before serving.

Corn Salsa

Makes approx. 1⁄2 cup

1 tbsp coconut oil • 1 corn on the cob • 1⁄4 red onion, finely sliced • 1 large tomato, diced • 1 tsp red chile, seeded and finely chopped • juice of 1⁄2 lime • 1 tbsp cilantro, chopped • 1 tsp olive oil • Salt and pepper to taste

1 Heat the oil in a frying pan over high heat. Place the corn in the pan and cook until it is just starting to char, turning frequently.

2 Remove and let cool before slicing the kernels off the cob.

3 Add the corn to a bowl with the remaining salsa ingredients, then season with salt and pepper. It is best eaten fresh, but can be stored in the fridge for 1–2 days.

Harissa Marinade

Makes approx. 1⁄2 cup

1 red bell pepper, roasted and peeled • 1 tsp cumin seeds • 1 tsp caraway seeds • 1 tbsp olive oil • 1 tbsp lemon juice • 2 garlic cloves, crushed • 1 tsp apple cider vinegar • 1⁄4 tsp salt • 1⁄4 tsp chile flakes (to taste)

1 Heat the oven to 425°F (220°C). Put the red pepper on a small baking sheet and roast for 10–15 minutes, until soft and the skin is blistering. Remove and let cool before peeling. Discard the skin and put the flesh and seeds in the small bowl of a food processor.

2 Add the rest of the ingredients and blend until smooth. Store in an airtight container in the fridge for up to 1 week.


Makes approx. 1 cup

2⁄3 cup avocado flesh • 1⁄2 cup tomato, cored and chopped • 1 tbsp lime juice • 1⁄2–1 tsp red chile, seeded and finely chopped • 1 garlic clove, crushed • 1 tbsp cilantro, chopped • 1 pinch of salt

1 Put the ingredients in the small bowl of a food processor and pulse until roughly combined. Keep it chunky!

2 Alternatively, place the avocado in a bowl and mash with a fork. Coarsely chop


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