Quote:
Originally posted by finnbear
Thanks a lot! 
I'm afraid we don't have avacados from California but we have them from somewhere else.
Getting lard is hard these days. Let's see if I find any.
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Finn, lard is easy to render yourself, just ask the butcher for 3-5 punds of pork fat and trimmings and put it over a low heat, or place it in the oven and render the fat. That's lard.
Without Hass avacados, you'll end up with more watery less flavorful guacamole, but I suppose it's better than nothing!
Have fun
