An avocado love story

I could never pick one favorite food.  When that question is posed it strikes me as absurd.  There are so many options when it comes to eating, it’s impossible to say any food is better than all the rest.  What I can say is that one of my great pleasures in life is simply the avocado.

Since I was a child the allure of guacamole was strong.  I wanted it all of the time, and would beg my mother when we went out to eat to take me to a Mexican restaurant.  I liked the other food on the plate, but none of it would have meant anything without a big dollop of green on top.  I gravitated towards that color, but really, only in food.  I would actually get excited if I was going somewhere and knew that guacamole and chips were being served.  You would think all these years later the excitement would die down or at least not be as inviting, but nope, I am in love with avocados all the time, every day, still.  Not a day goes by where I don’t think of slicing one open and incorporating it into a meal.  I eat them with almost everything: salads, soups, pasta, sandwiches, vegetables, grains, etc… They never bore me or disappoint.

I have even come to exhibit what I refer to as avocado anxiety.  Sometimes, like a bad apple that’s bruised, an avocado can look intact and perfect from the outside, but when cut open it’s black.  Those are some of the worst moments food wise when what’s usually a home run is instantly turned into a strike out.  The few times I had a piece of black avocado in my mouth the taste was vile, like garbage that had been sitting out in a heatwave.  Sickening.  Nauseating.  I have become somewhat of an expert when picking them out over the years.  I feel them and examine their skin, looking for any possible blemish that could cause this awful syndrome.  But, it’s never foolproof.  Nine out of ten times they’re perfect, and their creamy goodness is present waiting for me to appreciate it like it’s a great work of art, which to me it is.

Avocados only start to ripen when they’re picked from a tree.  Knowing when it’s in it’s prime and ready to be consumed necessitates attention.  I like to buy them hard so I can monitor their progress closely.  I don’t mess around with this.  When I have several ripe ones at the same time, I immediately refrigerate them to stave off future decay.  I hate losing one, they’re all so precious.

Avocados are always going up and down in cost.  Most come from California and Mexico.  Because of climate change and droughts, shortages can occur with not much warning.  When I come across an article admonishing avocado lovers beware: there’s gonna be a scarcity soon and prices will skyrocket, I start to panic.  Just the idea that there won’t be an ample supply is enough to drive me to a melancholic state.

The good news:  my animals have never been interested in them, so I’ve never had to share.

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