Pati Jinich really opened my eyes to guacamole's full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.
So what about you? Any food/cooking lessons you'd like to share?
That is an amazing learning, not exactly the same but relatively recently I also realized "I'm a grown up, I don't have to eat everything on the plate, sometimes portions are too large and it's okay to not finish everything". I still struggle when it's very little leftovers, something in my brain goes "that's just going to the garbage, there's no reason to save such a small portion, better eat it now". But I'm slowly learning to say "no, I've eaten enough", and it's been very educational to realize just how much more I was eating than what I actually wanted to eat.