Make Guacamole

It’s hard to admit it but I have a true love hate relationship with avocados. I see them in the grocery store, and I just need to have one.  I always have great plans for what I am going to do with it, and pick what I hope to be the perfect one for purchase (we all know it’s just a guessing game).   That part I seem to have no issues with, it’s always the end game with them that I seem to have issues with. The follow though of using them in those 1-2 days when they are perfectly ripe, not too hard, and not too soft seems to be a challenge unto its own.   

We know that avocados are good for us and full of vitamins. Moms have told us this, and there are also many other claims and some unproven benefit. You should love to eat them, and I want to, I really do, but it all boils down to a texture issue for me.  Guacamole I love it, could eat it daily, combine the ingredients and paste it on anything, or dip chips into it. But slice an avocados and place it on a plate, the texture is just mushy feel to me like rotten food (Don’t worry I have the same issue with Bananas and plumbs).  Avocados mixed into a fresh green salad, with vinaigrette on top, sounds delightful. avocados slice on toast and I just don’t think we can be friends anymore.  

All this to say, like my mother told me I need to eat my green vegetable and still struggle even as an adult to like them at time. Now, as for this picture I was quite proud that I cut into this avocados at the perfect day that it was just ripe enough to east, and looked just so moist and tasty (for the salad).