About Fred - a store

I opened FRED - a store in 1995 as a retail gift shop in Sarnia, Ontario, Canada, as the fulfilment of a lifelong dream to own my own business. It was a tough decision to close the brick and mortar shop in 1997, but as any artisan can tell you, the urge to create will not be denied! I continue to design and craft many styles of original costume jewellery and gift items one piece at a time, for sale on Etsy, as well as through the Hamilton, Ontario, Canada venues: *Textures Craftworks, 236 Locke St. S., 905-523-0636 *Bold Artiste, 6 Bold St., 905-902-2219 You never know what creative items I might come up with next, so stay tuned... Sandra Rodwell

Spring Has Sprung!

Despite the cold temperatures outside today, the calendar HAS rolled over to the season of Spring!

While we wait for the temperatures to catch up to the new season – and bring some flowers along with them – we can look forward to a few significant days coming up soon, and make our plans now!

  • Easter:  Sunday, April 5
  • Mother’s Day:  Sunday, May 10
  • Victoria Day:  Monday, May 18

If you’d like to place a custom jewellery order, please think about doing so early to avoid disappointment! Send me a message at sandra@fredastore.com to let me know what you might like, and once your order is prepared I can email you an invoice that is payable by debit or credit card and I can ship your item!

Alternately, have a look at my new Fredastore shop on Facebook https://www.facebook.com/Fredastore/app_410312912374011 to see if any of the items listed under the “SHOP NOW” tab near the top of the page are to your liking!

In the meantime, here are a few “Spring” pieces to get the ideas flowing!


Picture 158


April 2013 016

April 2013 099

April 2013 133

April 2013 138

April 2013 149





























































Picture 089


Picture 086




Picture 001

Picture 002

Picture 050

Picture 074

Picture 070

Picture 100

Picture 111

Picture 1087

Picture 118


Picture 130










The Wearing of the Green

Living as I do in Hamilton’s Corktown, I like to acknowledge the areas’ Irish history at this time of year.
The first Hamilton map to identify “Corktown” was published in 1842. Corktown received its name from County Cork in Ireland, the major embarkment point for many Irish Canadians.
The best land in the growing town of Hamilton had already been taken by the time they arrived, so many Irish immigrants found themselves crowded into poor housing in the least desirable part of town. While the area was boggy, it was also sociable. Here, on rented ground, the newcomers erected rough shacks, and later, more substantial frame houses. They cultivated garden plots and kept milk cows, pigs, chickens and goats to reproduce their lives at home.
To make ends meet, the Irish families did what they could and received little pay for long hours of work paving roads, laying sidewalks, digging foundations, construction, and so on.
34 Spring St  006
In honour of these hard-working folks who built my lovely home in 1900, I celebrate them each year on Saint Patrick’s Day – a cultural and religious celebration occurring annually on March 17th, the death date of the patron saint of Ireland (c. AD 385–461).
The day commemorates Saint Patrick and the arrival of Christianity in Ireland, as well as celebrating the heritage and culture of the Irish in general.On St. Patrick’s Day it is customary to wear shamrocks and/or green clothing or accessories (the “wearing of the green”). St Patrick is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pagan Irish.

People who have an Irish background may hold Irish themed parties and serve traditional dishes, and I emulate their lead each year by preparing an Irish feast for my family with dishes such as Colcannon, Cheddar & Chive Guinness Bread. and Sweet Onion & Beer Soup (recipe: https://fredastore.com/2014/10/30/ale-hail-the-gangs-all-here/ ).
In the meantime, I have also assembled a gallery of my jewellery creations featuring shamrocks, celtic knots, and many shades of green to help you celebrate “The Wearing of the Green” on St. Patrick’s Day. Enjoy!
Picture sr054
Picture 156
Picture 102
Picture 107
Picture 073
Picture 064
Picture 058
Picture 062
Picture 051
Picture 052
May 2012 033
Picture 035
Picture 009
Picture 025
Picture 010
january 2013 003
April 2013 113


Surely, Valentine!

It’s that time of year again – yes, it’s my birthday. Oh, and Valentine’s Day, too!

Your special lady might love a token of your affection at this time of year, so you can find the perfect hand crafted item by yours-truly in Hamilton at:

Or, you can always order a custom piece of jewellery for your Valentine any time!

Simply contact me at sandra@fredastore.com and let me know how much you’d like to spend, and I will issue you a gift certificate for a custom piece in that amount.

Your recipient can contact me at her convenience with her specifications, and the finished piece can be picked up during business hours at Textures Craftworks if you like, or arrangements can be made to have the piece shipped.


In the meantime, here are a few examples of what I can do for you to get the wheels turning!


Have a great Valentine’s Day – and I’ll be working on something for your beloved!







Metal Queen!

I usually use nickel-free 18 karat or white gold plated brass ear wires and posts to complete my earring designs. This gives a good quality, cost-effective finish to my work that is wearable by most people. However,  if earrings make your earlobes itch or your necklace leaves a rash around your neck, you may have a nickel allergy. It’s one of the most common skin allergies.

If you do have a nickel allergy, jewellery made of surgical-grade stainless steel or either 14, 18 or 24 karat yellow gold may provide some relief. Other nickel-free metals include pure sterling silver, copper, platinum, and titanium.

Precious metals including gold, silver, platinum and rhodium are used in jewellery making because they are relatively rare and therefore more valuable and highly desired.

Gold is a favourite for jewellery making. An excellent conductor of electricity, it is very non-reactive with air, water and most other substances, meaning it won’t corrode or tarnish. This is generally true of karat golds as well, as long as the gold content is high enough, i.e. about 18 karats.

Because pure gold is soft, it is often alloyed with other metals to give it strength. A karat refers to the amount of pure gold in the gold, with 24 karats being 100% pure gold. 14K indicates a product that is about 58% pure gold, and most commercial gold jewellery is 14K to 18K. The remaining parts are usually silver, copper, or another metal. What the gold is mixed with will affect its colour – rose, yellow or white.


crystal and rose gold dragonfly earrings


Pure gold is yellow in colour. Rose gold, also known as pink gold and red gold, is a gold and copper alloy widely used for jewellery. The alloys commonly used in white gold are gold, palladium, and silver, with palladium acting as a bleaching agent for gold. Nickel used in some white gold alloys and can cause an allergic reaction. Because of this, many countries do not use nickel in their white gold formulations.

In jewellery making, ‘plate’ is a very thin layer of gold or silver which is electroplated or electrochemically applied to another cheaper metal, usually brass. It is about 1/1,000 of an inch thick.

Gold ‘filled’ refers to a layer of gold or silver applied to a cheaper metal with heat and pressure, and it is up to 100,000 times thicker than regular plating.


pink freshwater pearls with Swarovski crystals, 24K gold-plated loops and 14K gold-filled earwires



Something referred to as gold or silver finished consists of a base metal that has been electroplated with a non-standardized thickness of gold or silver.


Swarovski crystal clip-on earrings with sterling silver plated clips


Sterling silver is another favourite of jewellery makers. It consists of an alloy of at least 92.5% silver and another metal, usually copper. Because of this, sterling silver will tarnish over time, and will have to be cleaned periodically unless an antiqued look is desired. Fine silver (99.9%) is generally too soft for producing functional objects, so the silver is usually alloyed with copper to give it strength.

Platinum is a very hard silvery-white metal that is resistant to corrosion, wear and tarnish. Because it is more rare, it is more precious (and expensive) than silver or gold.

Rhodium is a very hard silvery-white metal that is closely related to platinum, but is liquid in its raw state. Because of this, it can be applied to base or precious metals to give them a platinum-like appearance that resists tarnishing.


crystal and antiqued copper plated earrings



crystal, glass and brass earrings with 18K gold plated earwires


A base metal is any metal that is not precious. Common examples used in jewellery include copper, brass and nickel. Brass is an alloy of 70% copper and 30% zinc. Copper is a soft metal that is not very durable. Many findings are copper-plated rather than pure copper for strength.


crystal and gunmetal finish earrings


Gunmetal is a dark coloured antiqued brass. Pewter is an alloy of tin and various amounts of antimony and copper. Genuine pewter contains lead, but lead-free pewter is available.

Stainless steel contains more than 10% chromium and may contain nickel, titanium, niobium and other elements. Stainless steel is considered hypo-allergenic and does not rust. Items like stainless steel that are called nickel free are still allowed to contain a very small amount of nickel!


crystal, brass and titanium-plated quartz point necklace – yes, they can even metal-plate stone!


Niobium is a hypo-allergenic metal that is usually anodized into a range of colours, and most metal-sensitive people can wear it. Titanium is a lightweight metal that can also be anodized into a range of colours, and can be worn by most with metal sensitivities.

So, for those who do suffer from metal sensitivities, some good options are niobium, titanium, sterling silver, 14K gold, or plastic.


freshwater coin pearl earrings with 14K gold-filled earwires



turquoise earrings with 24K gold plated marquise loops and 14K gold filled earwires



cherry quartz & Swarovski crystal earrings with 14K gold-filled earwires






Get Stuft!

About a month ago it was my husband’s birthday, and Canadian Thanksgiving. In honour (Canadian spelling because I am Canadian!) of American Thanksgiving, I have decided to share my experiment with my beloved turkey stuffing recipe!

All you really need to know about me is that, while I quite like turkey for every holiday, I LOVE STUFFING! You probably won’t ever find a ham in my oven on any holiday because you can’t fill it with delicious stuffing. And at EVERY holiday gathering where stuffing is served, I will make the same “joke” – after putting the bowl of stuffing down in front of myself, I will ask everyone else what THEY are having. So, the fact that I am diabetic and should not be consuming bread or starchy food in any significant quantities is really crimping my style.

Since my mother is also diabetic, and prone to accusing me of trying to kill her if I present too many simple carbohydrates at the holiday dinner table, I decided to put my thinking cap on and see if I could successfully reduce said carbs without inhibiting my enjoyment of my favourite holiday dish.

In our family, each generation has come up with their own version of this holiday staple. My grandmother made a very fine textured stuffing, which was delicious. My mother made a stuffing that was a bit chunkier with slightly larger bread crumbs, and added ground pork – also delicious. My traditional stuffing ended up being much like myself – “if less is more, just think how much more ‘more is more’ would be”, taking my mother’s idea of ground pork and upping that to use hot italian sausage meat, and adding rice to the mix.

My experiment this year was to use quinoa in place of the rice I usually use in my stuffing, and I am happy to say it was a success! By using quinoa, I was able to reduce the carbohydrates in the rice and up the overall protein content. That being said, it was a delicate matter getting the preferred texture of the stuffing right because cooked quinoa can be a lot more moist than rice, and has a tendency to clump together in an unappealing way.

In any case, you be the judge, and feel free to alter amounts in this ‘recipe’ – which is not something that has ever been written down before now. I said before that I LOVE STUFFING, so I will make no more excuses for making FAR more of this stuffing than is required by a gathering of 5 – 8 people! I encourage you to use this more as a jumping off point in the discovery of YOUR perfect stuffing recipe…

Sandra’s Turkey Stuffing


  • quinoa – about 1 cup
  • chicken broth – 2 cups
  • stale bread, buns, crusts – torn into bite-sized chunks to fill a very large bowl           (about 12-15 slices, perhaps?)
  • dry onion soup mix- two envelopes
  • 1 pkg. 5 hot Italian sausage – I like Johnsonville because they are more lean
  • celery – 2 or 3 stalks, diced
  • onion – 1 medium or large, diced
  • mushrooms – 1 package, sliced
  • garlic – 2 cloves, chopped
  • salt
  • pepper
  • ground sage
  • poultry seasoning
  • olive oil or melted butter
  • 2 eggs, beaten



Measure about 1 cup of dried quinoa, and rinse several times to remove bitter coating.


After quinoa is rinsed, drain and place in cooking pot with 2 cups chicken broth and a spoonful of butter or olive oil. Bring to a boil, reduce heat, and simmer until liquid is absorbed. Set pot aside to cool.


Tear bread into bite-sized pieces in a large bowl, and set aside. When quinoa is cooked and cooled, add to the bread crumbs in the large bowl, and stir to mix well. Sprinkle 2 envelopes of dried onion soup mix over the crumb & quinoa mixture, and stir to incorporate. Also blend in salt, pepper, and then dried sage and poultry seasoning to taste (depends on how much bread you use, but I add about a tablespoon or two of each).


Remove sausage meat from casings and cook loose meat until browned, then add to bread crumb mixture in bowl.



Dice celery, onion, garlic, and mushrooms, and cook in a dash of olive oil or melted butter until celery is soft and onions are translucent. Add cooked vegetables to bread crumb mixture in bowl, and stir to blend evenly.

At this point, the mixture in your bowl may have outgrown your large frying/saute pan. If it looks like too much to fit into your pan all at once, you may have to divide into two batches for the next part.

*Put olive oil or butter (butter is nice at this point – adds a nice flavour to the bread crumbs) in your pan over med-high heat, and beat one egg in a small cup or bowl for each batch of bread crumbs. Add first (or all) bread crumb mixture to the heated pan, pour beaten egg over top, and then stir quickly until the egg cooks all the way through, being careful not to burn the mixture.

Once the mixture is cooked, pour into a clean bowl and let cool. If you are cooking the stuffing in batches, repeat steps from the * onward, until all of the bread crumb mixture has been cooked with the egg, adding all of the cooked stuffing to the same bowl to cool. Test and adjust seasoning if needed.

The stuffing can be prepared a day or so ahead of time and it is better that you do  – that way the mixture has time to cool down before being stuffed in the prepared turkey. You don’t want to burn your hand trying to stuff hot stuffing into your bird! Not everyone cooks their stuffing inside the bird, but we always have in our family. The stuffing is already cooked but warming inside the bird adds to the flavour. That, and who has space for anything else in their oven once the turkey goes in?


If you prefer not to use the stuffing in your turkey, gently warm stuffing for about 30 minutes or so in a covered roasting pan. Once it has warmed up, you, too, can place the serving bowl in front of your seat and ask everyone else what THEY are going to eat.

Happy Thanksgiving!







Ale, Hail, the Gang’s All Here!


Tomorrow will be my 6th anniversary with my wonderful husband, Andrew. Yes, we were married on Halloween, and no, we did not wear costumes!

Etherington-Rodwell colour

Our plan is to celebrate by dining out at one of our favourite restaurants, Brasa Brasilian Steakhouse in Niagara Falls, http://www.brasaniagara.com/

Since that means an abundance of grilled meat will be on the menu, I thought I’d keep things lighter and meatless tonight. The main dish will be my Sweet Onion and Beer Soup – a recipe that has become a beloved part of our annual St. Patrick’s Day menu, but something equally appropriate on a cool evening like tonight!

Sandra’s Sweet Onion and Beer Soup


  • 1 tbsp olive oil
  • 6 large sweet onions, such as Walla Wall, Maui, Vidalia, or Mayan, cut into thin slices
  • salt
  • freshly ground black pepper
  • 1 tbsp unsalted butter
  • 12 oz can of beer, preferably a slightly sweet one such as a Belgian ale or wheat beer, or a hard cider may be substituted
  • 4 cups no-salt-added chicken broth


Heat the oil in a 5-quart pot (preferably one that’s wide and not too tall), over medium heat. Add the onions and season with salt and pepper to taste.


Cook for 25 to 30 minutes, stirring occasionally, until the onions are completely soft. Adjust the heat as needed so the onions do not brown.


Add the butter, stirring to incorporate as it melts. Increase the heat to medium-high and then add the beer.


Once it comes to a boil, cook for 3 to 4 minutes until the beer has reduced. Stir in the broth, then cover the pot and reduce the heat so the liquid barely bubbles at the edges.


Cook for 25 minutes, stirring a few times, then taste and adjust the seasoning as needed. Divide the soup among individual serving bowls and then serve right away (as if you will need to be told that, once you smell this wonderful soup!).

Serve each bowl with a lightly toasted slice of bread topped with melted cheddar on the side, or grilled cheese sandwiches for a more hearty meal.





Po-ta-toe, Po-tah-toe

I have come to realize that most adult people have mastered the fine art of making potato salad, where I still have not. Perhaps my late father’s love of ‘all things potato’ made me more obstinate in not learning how to craft this mainstay. He was not a nice man to his family, so why would I learn how to make something he might like?

I actually like a well-made potato salad, and my Mother-in-law has a terrific recipe for it which she was kind enough to share. But ever one to be ‘different’, I figure if everyone else around me can make a fine potato salad there is nothing more for me to add, and I should leave them to it.

Therefore, I decided that I would search for something no one else is making, and make THAT ‘my thing‘. And what did I come up with? Well, this past weekend as we celebrated Thanksgiving in Canada, I unveiled my new recipe for Sweet Potato Salad.

Here is what I did:

Sandra’s Sweet Potato Salad



  • 4 sweet potatoes, peeled and cut into bite-sized cubes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp Club House Indian Masala seasoning (optional but recommended)
  • 1 tsp black pepper
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 1 cup onions diced
  • 1 cup fresh cilantro chopped
  • Salt and pepper to taste


  • 2 tbsp apple cider vinegar
  • 2 tbsp Splenda brown sugar substitute
  • zest of 1 orange
  • 2 tsp deli style mustard (I used Maille brand Au Miel sweet honey mustard, but anything other than yellow prepared mustard should work)
  • 1/2 cup canola oil










In a roasting pan, combine cubed sweet potatoes, olive oil, Indian Masala seasoning (if using), salt, and pepper. Stir around, coating potatoes in oil and seasonings. Roast for about 30 minutes at 425 F, or until fork tender and golden brown.


In a large bowl, add potatoes and mix with the rest of the non dressing ingredients. Let cool while you prepare the dressing.






To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil. Pour dressing over cooled potato salad. Toss.


Chill in refrigerator until ready to serve. Toss again prior to serving.










Fred – a store – handmade gifts & costume jewellery design

Facebook: https://www.facebook.com/Fredastore
Twitter: https://twitter.com/Fredastore
Pinterest: http://www.pinterest.com/fredastore/
Etsy: https://www.etsy.com/ca/shop/Fredastore


Bring it on Back!

Last week I was feeling a little depressed with my never-ending hunt for a ‘day job’ as an admin assistant. I was finding it difficult to concentrate on making some new jewellery to complete an actual order I had from my pharmacist. But after stepping outside of my usual day-to-day activities and changing things up a bit, I was finally able to sit down at my desk and apply myself…


I had a mobile jewellery sale scheduled for last Friday back at my former workplace, and I had been asked for something bright red with gold accents – either a necklace or a bracelet – that my pharmacist could wear with her new red pants.



After procrastinating for a few days, making other jewellery, and staring into my red bead stash, I finally came up with a few pieces for her to choose from:


glass, crystal and acrylic necklace and earrings with brass and 18K gold plated earwires 



crystal, brass and red coral necklace with 18K gold plate


red lampworked glass heart pendant with brass accent bead and 18K gold plated chain 

I recently embraced new technology and finally got a new cell phone, then ordered ‘The Square’, since I am doing a few mobile sales this fall. It arrived in the mail the day before my sale, so I was able to set it up and figure out how to process credit card sales using my cell phone now, in addition to accepting cash sales. It was a little fiddly to figure out at first, but eventually I was able to get it to work as advertised. A great little gizmo to expand horizons for small businesses like me!


Things went well on Friday (after slow sales on the last few outings), and it was great to catch up with some of my former co-workers again!


As for the red jewellery creations for my pharmacist, can you guess which piece she picked?







Fred – a store – handmade gifts & costume jewellery design

Facebook: https://www.facebook.com/Fredastore
Twitter: https://twitter.com/Fredastore
Pinterest: http://www.pinterest.com/fredastore/
Etsy: https://www.etsy.com/ca/shop/Fredastore

I’ve Lost That Lovin’ Feelin’

Opening up Facebook today, it was serendipity that I was faced with an article in my feed from The Muse.com called 12 Ways to Instantly Boost Your Creativity.

After 10 years at my last job, I have been unemployed for 11 months now, and I am as shocked as anyone that it has been this long and I still haven’t secured a “day job” as an admin assistant. I have sent out plenty of applications and have even had a slew of interviews, but nothing has panned out for me yet.

I have been blessed with plenty of folks who are rooting for me and who have been very supportive during this difficult time, and that has helped enormously. But every so often I get discouraged by how long this is taking, and I worry what will become of the life my husband and I have been trying to build. Today is one of those days.

I have also maintained a home-based jewellery design business as a sideline for the past 18 years since I had to close my brick and mortar shop, Fred- a store, and I have kept busy in between sending out job applications by ramping up my jewellery business, creating this website and blog, as well as creating a social media profile for the business. The thing is, feeling down does not inspire creativity when it comes to making jewellery. Who knew?

I have a mobile sale scheduled for Friday and although I do have a large hockey bag full of jewellery creations ready to go, I did get a special request from my pharmacist.


have jewellery, will travel!

She told me she bought a new pair of red pants and would like something bright red (with gold findings) to accent them. It could be a necklace, earrings or a bracelet – she’s open.

While I do have a few pieces made already that might fit the bill, I do like to come up with a few options for people to choose from when I do custom work. I did try to make a few red things yesterday, but I wasn’t feeling the love and just made a slew of silver clip-on and lever-back earrings instead. Procrastination rears its ugly head!


I got as far as taking out the containers of red beads and staring into them, waiting for inspiration to strike. Oh well.


Then I looked at the infographic on 12 Ways to Instantly Boost Your Creativity. Have a look: https://www.themuse.com/advice/12-ways-to-instantly-boost-your-creativity

In the past 24 hours I have done five of the suggested twelve creativity-boosters:

  • Go on a walk– I walked to the bus stop. And back.That counts, right?
  • Take the bus– Took the bus to the other side of town to run an errand. And back.
  • Listen to music– I have music playing in the background all day as I work. The radio is on now, in fact.
  • Do your thing– Since no one has hired me yet to do their thing, I fill in the days doing my thing – a.k.a. Fred – a store things.
  • Try a new ice cream flavour– I was most excited about trying this idea since ice cream is always appropriate, but then I remembered – I already tried a new flavour last night! Häagen-Dazs was on special at the grocery store on the weekend and my husband and I decided to get some. But since the selection was VERY picked-over, I ended up trying something new – Limoncello Gelato. And it was delicious!

hey – apparently there was vodka in here! No wonder it was good!

So, I have started down the road toward ‘instantly’ boosting my creativity – aaaand it’s time to start making dinner before my husband gets home. Do you think the creative sparks will hold on until tomorrow? Stay tuned and we’ll see what new red creations emerge from my bead containers!









‘Like’ the Fredastore Facebook page: https://www.facebook.com/Fredastore

Follow Fredastore on Twitter: https://twitter.com/Fredastore

Check out Fredastore on Pinteresthttp://www.pinterest.com/fredastore/

Purchase Fredastore creations on Etsyhttps://www.etsy.com/ca/shop/Fredastore



I Guac The Line

After spending a large portion of today on a bus going back and forth across town to do a few errands, I finally ended up back at home. THEN the real work began, Monday being laundry day AND the day we put out the garbage for pick-up!

Once my thoughts turned to what would be for dinner, I was reminded of two things: I had already announced to my husband that we had to have leftovers for dinner before they took over complete control of the fridge, so that question was answered; and secondly, there was that bunch of cilantro in the crisper that needed to be used before it got black and slimy.

So, in addition to a hodge-podge of leftover chicken, salmon, pizza, meatballs, pasta, asparagus and brussel sprouts, it was time for something new – guacamole!

My husband and I are partial to my guacamole and I think it is one of the best around, if I do say so myself. It is the cilantro that makes it. If you are a cilantro ‘H8TR’, best turn back now.

Since I am of English & German extraction I really can’t say for sure, but I hear that in Mexico guacamole is most often served on lettuce as a salad or side dish. It can also be used as a garnish for tacos, burritos, tostadas, or flautas, as well as a dip with tortilla chips or raw vegetables. I think it would be delicious no matter how you use it!

Sandra’s Rock-a-mole


  • 2 large avocados, ripe (should be black in colour and slightly soft to the touch)
  • 2 teaspoons fresh lime juice
  • 1/4 cup sour cream (optional, but recommended!)
  • 1 clove of crushed garlic
  • 1 canned/bottled jalapeno pepper, finely chopped
  • 1/4 cup onion, finely minced
  • few sprigs of cilantro, coarsely chopped
  • salt, to taste


1. Halve the avocados lengthwise and twist to open. Remove pit and scoop out pulp, then mash with a fork. Since my carpal tunnel is acting up today and one of my avocados was slightly less ripe and soft than I would have liked, I used a sharp knife and cut up the pulp in the bowl first to make it a little easier for my feeble hand to mash the avocado into a smooth paste.





2. Add lime juice, garlic, chopped onion, jalapeno, a pinch of salt, and cilantro, mixing after each addition.






3. Add sour cream if using – I think it adds to the delightful creamy texture and makes the finished product a little richer, so it is definitely worth using. I use low fat 5% sour cream for the best of the low fat world, while still having some flavour.


I cheated a bit today and used bottled lime juice because I forgot to pick up a couple of fresh limes, but use fresh if you can. They are always better!


oh- needs a bit more lime juice and salt!

Once everything is blended, you must test the final product and if necessary, adjust to taste.

Buen provecho!







‘Like’ the Fredastore Facebook page: https://www.facebook.com/Fredastore

Follow Fredastore on Twitter: https://twitter.com/Fredastore

Check out Fredastore on Pinteresthttp://www.pinterest.com/fredastore/

Purchase Fredastore creations on Etsyhttps://www.etsy.com/ca/shop/Fredastore