See, I tried to follow the instructions on the interwebs for figuring out if it's ripe enough to eat yet. They just said "when it's green and gives a little when you squish it." Which really didn't work for me, because it was green Thursday but also still (I thought, anyway) hard. Yesterday evening, though, it had turned brown and *still* felt hard to me.
It was, of course, well on its' way past over-ripe. The whole center section had turned black, the fibers (which I always want to call spindle fibers, like in mitosis) dark and extra fiber-y. The central seed had even pulled away from its seed-cover-thingy (botany is FAIL for me, sry), so I had to pry the cover out separately.
So that part was an adventure. I decided (since I had to use the bits that were still good *now*) to make guac.
- 1-3 large, ripe California avocados, seeded and skinned (usually use Hass, 'cause that's what they have at the store)
- 1/4 small red or yellow onion (often less), diced
- 2-4 cloves garlic, diced or crushed
- juice of 1/2 fresh lime or lemon
Smoosh the avocado with a fork, add everything else (salt and citrus juice to taste) and mix well. If you're feeling fancy you can add chopped cilantro and/ or tomato.
Hass avocados are fattier, though. They have a slightly different flavor. I avoid eating them when they start to grow woody inside. Or when the seed starts to look like bleached brain (it really did). This was... somehow watered down. It kept absorbing salt. Part of the off flavor could have been the over-ripe state of the fruit. Part might have been because I used vinegar, had no garlic, over onioned (yeah, right), and forgot to add pepper. I think it was because the avocado tasted different.
I still ate the whole bowl worth, don't get me wrong. I think in future, though, I'll either use a mix of these watery avo's and the more tasty California varieties, or just stick with the more expensive (and familiar) non-Florida types. you could probably use them really well someplace where they're filler, fat-adder, or otherwise not the main event and have it work- something like buffalo "chicken" wraps.
Shopping may happen today, may happen tomorrow. More likely I'll go early Sunday while every one's at church. That way I won't have to fight mobs and the stores shouldn't/ won't look like they've been decimated by locusts. I hope.
I know there are some meal planners out there. What's your process? How do you go from "WTF will we eat this week" to shopping list? Do you plan out fruit or veg servings while you shop?