Who's panicking?

Last week when Judy called me to write a little blurb about the culinary contest, she wanted me to reassure people not to panic; there would still be time to enter. I was calm and happy then because for the first time since I’ve been involved, thanks to the organizing efforts of people like Kathy Leonard and Ruthie Harris, the details of the contest and the cooking demonstrations had been addressed.

The best panel of judges was in place. Their credentials couldn’t be better. Per Nilsen was a chef for the royal family in Norway. Andy Rigdon, chef for the Ritz-Carleton in Laguna Niguel and Australia. Joni Wilhelm, the owner of the Lace Apron and the creator of Cilantrocado Sauce. And finally, representing the growers and all that is wonderful about Fallbrook, Tom Cooper of Cooper’s Nut House, who I solicited just because I love talking to him.

Now, today, as I’m writing this on Friday the 13th (which I’m beginning to think is not coincidental), I have no amateur entries. You know the part in the movie “Carrie” when all the doors to the gymnasium slam shut? Well yeah, that’s kinda my feeling right now, which I know some previous contestants might enjoy hearing. So, to all the foodies out there – now is your chance. There are cash prizes. Don’t enter for love of Fallbrook. Enter for fame and greed.

Go to the Chamber of Commerce, or Major Market, or Albertsons, or Daniel’s Apple Market (see? I’m trying to make it easy!) and get your entry form, pay the $10 to the chamber, bring your entry in any kind of disposable container with your name and address on the bottom and a copy of your recipe to the Controltec parking lot at 330 Main Avenue between 7 and 8:30 a.m. on Sunday, April 22. The judging will be from 9 to 11 a.m. and the Controltec parking lot is on the bottom end of the festival, so you can avoid the crowds and parking hopefully won’t be a problem.

I am not judging, so this year’s judging will be merciful. If you are mad at me from past contests, show me up. Anger is useful in creative endeavors. Channel it. Make us some mean guacamole, some red hot salsa. Freak us out with crazy avocado dishes.

And somebody, please make a luscious citrus pie. It’s the only time of the year I give myself permission to eat pie and this week I’m the one panicking. I need the pie!

When I was pregnant, I loved to eat avocados but needed a less fattening way to enjoy them, so I created a “slimmer” version of the guacamole I craved. Now, my daughter and I both love it on everything from chips to turkey sandwiches. Use your imagination – try it on whatever you like!

Slimmer Avocado Dip & Sauce

2 avocados

1 cup nonfat cottage cheese

½ tsp. crushed garlic (from a jar)

1 tsp. salt

Combine all ingredients, then whirl in food processor until creamy.