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Becoming A Woman Of The Cloth: Napkins, That Is

Photo by LYNN KESSEL

Tomatillos give this crowd-pleasing guacamole a slightly tangy twist to the traditional version. Try it on everything from burritos to burgers or as a dip for homemade tortilla chips.

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LYNN KESSEL

Tribune Correspondent

Published: December 31, 2008

It's the end of the year, and I've got a bucket full of gratitude and a recipe for charred tomatillo guacamole for my final 2008 column.

Oh, I also have the usual New Year's resolutions: to walk more, eat less and to be a kinder person. I also resolve, as I have done for 20 odd years, to save the planet - one cloth napkin at a time.

Eschew the paper napkin. Ask anyone who sits at my dinner table, and they will tell you that I am a woman of the cloth. Guests often comment about them.

"Ooh, cloth napkins! This must be a special occasion," they say.

"Yes, you are special," I reply. "But, no, cloth napkins are everyday in our household."

I have two kitchen drawers stacked full with them.

For meals of saucy spaghetti, barbecue, red wine or ketchup, we use the dark-colored ones. Dirty napkins are tossed into the hamper and usually washed with a load of towels. One set can last for at least a year, sometimes two. And before going straight to stained-napkin heaven, they are diverted to the rag pile for dusting or washing the car.

During holidays and dinner parties, we use white, pastel, plaid, vintage or fiesta-striped napkins. I have several sets for every day and sets for festive occasions. Recently, I purchased a set of brightly colored, cloth cocktail napkins for a Mexican-themed birthday bash.

I've found additional ways of being an eco-friendly party thrower. I use electronic invitations from Internet sites such as Evite or EchoAge. Both options save paper. If you have to use paper invitations, check out seed-embedded paper. The seeded paper quickly sprouts and turns into flowers or trees after you stick it in the ground, so your invitation can be reused and recycled by the recipients. Green Field Paper and Botanical Paperworks are just two of the products on the market.

For the last birthday party I threw, I lined the middle of the table with green, yellow and red peppers I had carved the tops out of and filled with tea lights that became a vibrant centerpiece, provided mood lighting, and then were recycled into salads and meatloaf the following week - sans the candles, of course.

One of the biggest waste creators at a party is the tableware - plates, cups, bowls, eating utensils, even the table covering. I serve my food and drinks on the real things rather than disposables, and I serve them all on top of a cloth table covering. Yes, I had to purchase a tablecloth, but it's something I use again and again.

Expensive? No. You can always find them on sale at places such as Ross, Beall's, Home Goods or Pottery Barn.

If you decide to go disposable, use biodegradable cups and plates made from corn plastic or bamboo. They're as sturdy as paper and plastic, but they compost in just over a month. Keep in mind that plastic and Styrofoam products are definite no-nos.

Finger foods are always great for parties and reduce the need for plates or dishes.

Use what you have in your house and stop buying more stuff! Now isn't that a novel resolution?

CHARRED TOMATILLO GUACAMOLE

6 or 7 tomatillos, husked and rinsed

1/2 small red onion, finely chopped

3 to 4 fresh serrano chili peppers, seeded (optional) and finely chopped

1/2 cup fresh cilantro, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

2 large avocados

Preheat broiler. Place tomatillos in a flameproof, shallow baking pan and broil about 4 inches from heat until the tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more. Combine onion, chili peppers, cilantro, salt and pepper in a large bowl.

Add tomatillos and mash with a fork or pestle to form a coarse paste. Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

Tips:

Seed about half of the chili peppers for moderately spicy guacamole, all of them for mild.

Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.

Source: Adapted from epicurious.com

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 913, Ruskin FL 33575-0913.

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