By Waller A., Duncan D. B.

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For the guacamole, use a pestle or wooden spoon to mash the garlic with a good pinch of salt in the bottom of a medium bowl. Scoop the avocado flesh into the bowl using a spoon or rubber spatula. Mash the avocados until chunky smooth. Squeeze the juice from some of the limes into the bowl, season with a little more salt, and mix well. Taste the guacamole and adjust the seasonings with more lime juice and/or salt. Stir in the cilantro. Serve the guacamole with the chips. 29 CHICKEN TACOS FOR LUNCH serves 6 Our taco meals vary depending on what is on hand or left over.

Scoop the avocado flesh into the bowl using a spoon or rubber spatula. Mash the avocados until chunky smooth. Squeeze the juice from some of the limes into the bowl, season with a little more salt, and mix well. Taste the guacamole and adjust the seasonings with more lime juice and/or salt. Stir in the cilantro. Serve the guacamole with the chips. 29 CHICKEN TACOS FOR LUNCH serves 6 Our taco meals vary depending on what is on hand or left over. We often grill a chicken the night before while the grill is fired up for dinner, then serve it for taco lunch the next day.

You can adjust the amounts of milk and corn to your liking. Most fish stores will be happy to save you the hassle and steam the lobster for you. 8 ears corn, shucked 6 cups whole milk ½ teaspoon red pepper flakes Salt and pepper Meat from one cooked lobster, cut into large pieces 2 Hass avocados, pitted, peeled, and cubed 1 thin-skinned lime, quartered Chopped fresh cilantro Cut the corn kernels off the cobs into a large pot, scraping the cobs to release all the milky juice. Break each cob in two or three pieces.

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A bayes rule for the symmetric multiple comparisons problem II by Waller A., Duncan D. B.


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