Last week my husband, Ken, and I went to Cleveland to attend our daughter's Senior Harp Recital at the Cleveland Institute of Music. She and her fellow musicians were great.After the performance I high-tailed it to my daughter's house to get the food going. I had already prepped most of the food for 50: Red Chilaquiles with eggs, cotija cheese and cream;Beet, Jicama and Orange Salad on Watercress with Oregano Vinaigrette; 8 pounds of Guacamole, pictured below in all its uncomplicated glory. Avocados, onion, tomatoes, chile serrano, cilantro, lime juice and salt -- that's all guacamole is! The secret to good guacamole is a SHARP knife. In this case, I used a razor-sharp 5.5 inch Kyocera Santoku knife. We drank Spanish Cava bubbly and finished the late dinner, merienda, with Orange Wedding Cookiesand Chocolate Truffle Cookiesand hot Mexican Chocolate.