My trip to the Rose Bowl can be defined by colors.

There was the golden sunshine and blue skies of L.A. days, but many days were actually quite grey. There were clear black nights and clear white moons, just as Nate Dogg observed back in '94. There were proud white-clad Penn State fans standing tall at the Rose Bowl. And of course, there was cardinal red and gold, representing the agony of defeat.

But another color was visible through the thick and thin of it all: green.

California-grown avocados became a staple of my meals during a 10-day stay. Not only does California know how to party, but the Golden State offers mean green guacamole with fresh, buttery avocados grown year-round.

The start of 2009 began an impromptu quest for the best guacamole, as it was available at nearly every meal up until the end of my trip. At The Gardens on Glendon Restaurant in L.A., I found a job to add to my top five list of coolest occupations: there was a special guacamole guy who makes the green stuff for the table. Patrons choose the ingredients they want and have a front-row seat to the magic of chopping fresh vegetables and mixing them into a delicious dip. His mixing tools and motions were similar to those used by Coldstone employees when they create sweet temptations in a show-like manner. Extra onion added bite to our batch, which I deem the freshest and tastiest of all the guacamoles in the land (at least the ones I tried).

Here are some tips for a great guacamole:

Cholesterol and sodium-free, avocados have only five grams of fat per serving, and most of it is monounsaturated (the good kind). Since they are salt-less, adding salt is crucial to bring out each flavor in the mix.
Avoid making guacamole too creamy; some chunky pieces add a nice variety of textures, and avocados themselves have a smooth consistency.
Make sure your chips can hold a heavy helping of guacamole; go for whole grain or blue tortilla chips, which tend to be sturdier.

Some fun facts about avocados:

Avocados are a fruit, not a veggie.
California produces about 90% of the nation's avocado crop.
In Brazil, people put avocados in their ice cream.
In the Philippines, locals puree avocados with sugar and milk for a dessert drink.
Source: avocado.org

-Beth

This semester I'll taste the town and report my discoveries. First up is one of my favorites, and it's not your average condiment.

Nutty for Peanut Sauce

On freezing winter nights, I like to get cozy with good friends and good food.

Cozy Thai Bistro, 454 E. College Ave., offers a fine atmosphere for both. The restaurant has quality Thai cuisine in an informal, yet lovely, atmosphere.

But one menu item captures my heart every time. It can't escape my lovelorn gaze as it sits on the table in front of me.

Cozy Thai peanut sauce, I just can't get enough of you.

With peanut butter pulled from the commons and the Creamery amid a food safety scare, this sauce can satisfy any peanut craving with an added kick.

Sweet and slightly spicy, it's served alongside the chicken satay appetizer, which is juicy white meat chicken on skewers. Another sauce, white vinegar with cucumbers, carrots and onions, is also served with the dish, but the peanut sauce is on its own level. Not a drop remains uneaten when I'm involved.

Last night at Cozy Thai, I made a life-changing decision I had considered many times before - I ordered an extra helping of peanut sauce. For an additional 75 cents, the stir fry I ordered as my meal had that spicy, nutty zing that I just can't get enough of you. So worthwhile.

I truly believe that this sauce would be good slathered on a piece of bread, or even on a piece of cardboard. It's divine on its own; similar to the way people eat spoonfuls of peanut butter, I can gladly eat just this sauce with a spoon.

When I pictured my life, I never imagined I'd have so much to say about sauce. If I feel this strongly about the magnificent sauce, that alone should urge you to take a taste - or a spoonful for that matter.

Cheers to you, spicy peanut sauce.

-Beth

I don't want to see the word "cheese" for a long time.

Unfortunately, I'm going to use it in this blog post.

The Diner's "Almost World Famous" macaroni and cheese was my choice for this week's food, and it's the first and last time I'll allow this dish to sit in my stomach.

More nauseating than the dish itself is the list of "extras" that can be added to the dish for 50 cents a piece: bacon, mushrooms, ham, tomatoes, onions, sausage, peppers, salsa. I'm not sure which option sounds the worst, but to me they all would be equally disgusting in this overly cheesy meal. Maybe I'm just not a big enough cheese lover, a fact I can come to terms with easily.

I've had homemade macaroni and cheese before; my roommate makes a great recipe when she feels like being motherly. But the browned mozzarella on top of this one gave it a tangy taste, which I didn't like. The combination of cheeses was too intensely creamy and too much to bear in one mouthful. On a positive note, the noodles were firm, not soggy like in some macaroni dishes.

Also, when it comes to macaroni and cheese, I prefer the leftovers rather than the fresh version. The second half was better when reheated, but still too cheesy for my taste.

If you do indulge in this dish, it's enough for two people and only costs $5.50. So technically, you can have a night out on the town (State College style) for $2.25 each, plus tax and tip. Who ever thought a date to The Diner could be cheesy in two ways?

For me, I'll stick to the blue box next time, priced at just over a dollar. At age 22, I've still got the blue box blues.

-Beth