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Recipe

In Tucson, the avocados are less than a dollar each and much larger than the ones they sell back East, in Connecticut, where I’m from. In New England they charge over three dollars a piece for these puny little shriveled up things. Upon holding one of these so-called avocados in your hand, you will see that it has the texture and appearance of large peach pit. These avocados do not even come close to the firm fresh quality of the avocados sold in Arizona. Avocados are climacentric, therefore commercial growers must pick them off the trees early in order to allow enough travel time for them to make it back East before rotting. This practice also attributes to the stunted, unripened quality obtained from these almost foreign fruits from afar.

When I lived in Tucson I found the most delicious avocados everywhere, even at the local Safeway. I utilized their luscious green flesh to make the most tantalizing guacamole. The recipe is simple. It calls for three avocados, the juice from two limes, a large tomato, a small red onion, and a pinch of kosher salt. I would fill a huge Tupper Ware container with the mixture and eat only guacamole for the following two to three days,depending. I always long for it, but making it the right way is actually a very expensive and complicated four-part recipe.

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