I feel as if I just won Willy Wonka’s Golden Ticket (is the song in your head now?), the food lottery, and the Bonus Sweep on Supermarket Sweep (if THIS song is in your head, you get bonus points) – all rolled into one.
I, my friends, just ate a ripe avocado on my lunch break.
Now, I don’t know where you’re from, but around here, ripe avocados aren’t too plentiful. I check the grocery store weekly, and the barrel of avocado pears (or dinosaur eggs, as my boyfriend refers to them) are totally mushy or helpless. But not today’s. This one was RIPE, man. I’m talkin’ 3 blended hues of luscious emerald, a small pit making room for more avocado goodness, zero brown spots, and the perfect potion of firmness and give. Nothing at all like the typical gnarly brown pigmented disappointment.
So, I said, get in my belly, you incredible monounsaturated fat. And then I added some diced cherry tomatoes and lemon juice, forked it, mixed it up, and put it on my paper plate.
And then ate it along side my frozen bean burrito. Which felt so wrong.