July 3rd, 2015 10:59 EST
New York Times Columnist Melissa Clark's Green Pea Guacamole Recipe an Abomination!
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado " and help the guacamole stay that way.
The New York Times
All the news that`s fit to print my guacamole-loving ass!
Guacamole lovers from President Obama to your humble Latino blogger have criticized the New York Times for publishing Melissa Clark`s Green Pea Guacamole recipe.
Melissa has been a food columnist for the New York Time`s Dining section since 2007. She reports on food trends, and I will forever be grateful to her for introducing the world to the deep-fried Twinkie, but she deserves to be beaten like a piñata for suggesting that peas should be added to guacamole.
Melissa Clark has joined Donald Trump as a reproach and a byword in the Latino community, I beg her to admit that publishing the Green Pea Guacamole recipe was the biggest mistake of her career as a food columnist.