Localvore

About a month ago, a friend handed me a bag with 4 unripe avocados in it.  I had no idea what I was supposed to do with them.  We were going to Santa Cruz with her family, so I wondered if I would be forced to eat hard green avocados on the beach, Filipina-style.  I doubt that's really Filipina-style, but whatever.

It turns out they were from one of the avocado trees in her backyard, which her husband planted and tends lovingly.  I waited patiently for the avocados to ripen, and gave one to my dad since I knew a) he'd like it; b) all four would ripen at once and I'd be avocadoed out. I put one in a bag to speed it along, but heeded the advice of my friend's husband: "If you think it's ready, wait one more day."  When it was finally ripe-plus-one-day, I cut open the freshest, perfectest, most deliciousest avocado I've ever had.

I stood in the kitchen, tasting small bites of the fruit, while trying to decide what to make with it.  I considered making guacamole, but figured that was just so expected.  I thought about adding it to burritos, but didn't feel like preparing all the ingredients.  I remembered the salads we had several nights a week with dinner when I was a kid, and how I'd always steal pieces of avocado off the top while my parents put the finishing touches on the rest of the meal.  But I wasn't really in the mood for salad this night.

By the time I contemplated and rejected several dinner options, I had only a quarter of an avocado left.  It was clear that there was only one thing left to do: polish off the rest!



Leilani and Gary, I can't wait for more avocados!

Oh, and it turns out that Filipina-style avocado eating involves cutting up the avocado and adding sugar and milk.  Hmmm...