QSis
Washing Up
One of my Thanksgiving appetizers will be guacamole, which I would like to make Wednesday night. Do I squeeze a layer of lemon juice on top and/or a little olive oil to keep the nice green color? I've read the "how to" somewhere, but I can't remember. If I have enough room on the Lazy Susan, I'm thinking of serving the guacamole spooned in those little tortilla shells, I think Tostito makes them.
Lee
Lee