I've always enjoyed hearing people's answers in interviews to the question
"What is your best, and worst character trait?"
Sweet mercy Moses.
All kinds of bumbling, half-truths, self ego-inflation, and general goober-y-ness is likely to be coming next.
Oh people don't seem to mind at all listing the fact that they are: (in no particular order)
an "outside the box" thinker
and many more wonderful qualities that an employer/judge might deem worthy.
But they always seem to stumble over, come up short, be bumfuzzled, so to speak, by the whole worst characteristic part.
I mean, do you tell the absolute and total HEAVEN HELP US truth?
"Um. I am a horrible procrastinator. I would totally wait to the very last minute to work on any project you might assign me. You'd likely lose millions of dollars in sales because of me."
"I have the patience of a gnat. It's horrible, really. You'd hate it."
"I don't get along well at all with others. Not. at. all."
No. What typically happens is something more like this:
"Well, gosh, that's tough. If I just have to come up with something I guess it would probably be that I am such an overachiever."
"Gee, I don't know. People always say what a perfectionist I am. Is that kind of what you mean?"
"Oh, goodness yes! I have the awful trait of always wanting to work too hard. I never want to take a break. It's just the way I am. I'm trying to monitor it better. For my health."
My guacamole has always been one of my least terrible traits.
I rarely hear "gosh Lu, I really love your sassy sense of style" or your wonderful singing voice, or your awesome self-starter-ness (don't ask)."
BUT I can't count the number of times I've heard "Lu, I love your guacamole."
I know. I should run for office or something.
The key to good guacamole is two-fold.
1.The avocados must be absolutely, perfectly ripe
2. the amount of salt must be perfect.
Here's a new recipe I came up with when I noticed that the HEB was getting all innovative and such and serving a seasonally appropriate Hatch Chile Guacamole.
I didn't taste theirs, but I did decide I needed to make one myself.
Hatch Chile Guacamole
2 large (or three small-ish) ripe avocados
*1/3-1/2 cup roasted and peeled Hatch chiles (Finely chopped) (about 3 med. sized chiles)
1/3 c fresh tomato, chopped
1 clove garlic, finely minced
1 T. white onion, finely minced
Juice of ½ lime
½ tsp. kosher salt
¼ tsp. coarsely ground black pepper
Mash everything together!
* Keep in mind that Hatch chiles usually come in a mild or hot variety. For this recipe I would suggest at least one hot chile... I'm not a big lover of too much heat, but even with 2 of the hot variety this, is great!
Remember how easy it is to roast those chiles! Just place them directly on the burner of a gas stove, turning with tongs until blackened on all sides then place in paper bag to sweat. After a few minutes peel off the charred skin!
What could be easier?
Serve with chips!
Or your finger!
You'll love it so much that the next time you're in an interview and get that "worst trait" question your answer will be "I am occasionally too boastful of my guacamole-making skills. It's shameful, honestly."