Hehe, that's how my grandma says guacamole, and it cracks me up every time!
I decided I would post my guacamole recipe as well.

I use, obviously, an avacado. I like the Mexican ones much more than the California ones for some reason, probably just another by-product of being from Southeast Texas. Anywho, the first thing I do is add about a half a lemon's worth of juice, to stop the avacado from browning.
I always have to have tomatoes and chopped onions in my guacamole, too. It's required. In fact, the ex hated tomatoes, so I would always make two batches because I had to have mine WITH tomatoes. Ass.
Moving on...
I add fresh garlic if I have it, and if not, powdered. I always go heavy on the garlic because, well, I love it. And I'm scared of vampires. If I have fresh jalapenos, which is rare, I'll add one of those too. But regardless, lots of pepper and Lawry's seasoned salt -- it just makes the flavors brighter to me -- and a dash of cayenne pepper, and voila! Gwhack-a-mole!

BTW, Sarah, I might try the Worcestershire idea. That sounds interesting.

-Krysten