SIP Trunking and Guacamole ReduxSIP Trunking and Guacamole Redux

By David Byrd

I wasnt sure there would be a recipe of the week since I spent the weekend in Houston at a wedding. The wedding was for Malachi Threadgill who wrote a couple of my blogs on search-engine optimization (SEO) and search-engine marketing (SEM). Congratulations Malachi and Natalie! Back to food On the drive home (about 4 hours) I decided I would eat leftover Italian seasoned fried chicken and potato salad. To change things up, I reheated the chicken on the grill which delivered a little bit of smoked and crisped the skin again. Then just before serving, inspiration struck. I decided to make guacamole with the addition of cold smoked salmon. Remember, cold smoked salmon is cured and then lightly smoked for 2 hours at 80^oF. It remains very soft and flavorful. Similar products can be purchased in most grocery stores labeled as Scottish or Norwegian smoked salmon. The combination of the luscious avocado and salmon is amazing. So, the recipe of the week is Guacamole with Smoked Salmon. Enjoy!