One of my good friends moved the beginning of July. Becky is an amazing woman; she is married to a Marine, raising 5 children plus an foreign exchange daughter (she is the one who put Marta into my life), runs miles, and runs everywhere to accomplish much. She and her family are moving to Austin, TX and I wish they were not going.
Her two daughters, Sarah and Emma are sweet, young ladies who I have taught in church and of course they are going too. This is one of the downfalls of living in Fallbrook (also known as the entrance way into Camp Pendleton – Marine Military Base); those you have learned to love – move away every 1 to 3 years. Why do I tell you this? because days before Becky moved she said “I have avocado trees full of avocados available for the picking.” I picked a whole box full and discovered I never want to be an avocado picker, but I am so so grateful to have all these delicious avocados to enjoy. Avocados are great because even if you pick them green they ripen in a few days to eat and enjoy. But also one of the blessings of living in Fallbrook is even if military families come and go in your life – they are in your life and heart always. So to BECKY and her avocados and her amazingness.
1 ripe mango (cut into bite size pieces)
1 ripe avocado (cut into bite size pieces)
1/4 small yellow onion (chopped small)
1 small tomato or 8 grape tomatoes (chopped small)
3 sprigs cilantro (snipped)
2 dashes salt or to taste
2 dashes chili powder or to taste
1 garlic clove (minced)
lemon juice from 1/2 small lemon
1. After cutting, sliced, dicing and chopping; mix all ingredients together gently.
2. 2. Serve with chips or your favorite taco or fajita recipe.