Guac

“Ooh, are you filling those?” Eddie nodded to the pretzel bowls in my hand. “'Cause we're almost out of chips and guac here, too.”

The key to making good guac (as it's often called in Texas) is the proper balance of acidity, salt and spice.

You can extend the life of your guac by transferring leftovers to an airtight container.

Said differently, your guac and your avocado toast could skyrocket if 25% tariffs are levied on Mexico.

But it was nice because back in high school, that's a good chunk of money, right? Back in my sophomore year of high school, a thousand dollars is a lot to a high schooler, bro. That's still a lot of money today, but especially to someone that age, that's a shit load of guac, dude.