Avocados.    I adore their creamy richness in many recipes, including my Easy Guacamole that you make in a Ziploc bag, and my Grilled Corn and Avocado Salad.

Did you know that an avocado is technically a large berry with a seed or pit that grows on trees?

Man, I’d love to have one of those trees.

I’m not going to tell you what the name avocado means as this is a family friendly blog, but it could have something to do with male bodyparts.

No kidding.  Google it.  Better yet read here on Wikepedia.

I have been busy for the past 2 days cleaning out file drawers in the house and the garage.  Yes, that means there are a LOT of them.  And might I add?  I detest this process.

I mean, I am not a pack-rat.  I can throw things away easily and I don’t hold onto them, unless they are a special gift or something a friend or family member has given me that holds deep sentimental value.

But files?  Should I throw away the car stuff from 2005 that I no longer own? I mean what if something comes up and I need it? Or what about my college bill from 3 years ago? What if they decide I still owe them money? Should I keep this thing that says PAID?  Argh!

Since my brain is so overwhelmed with decision making and dust from the garage, I’ll just leave you with a little tip about avocados.

It’s probably all I’m good for right now.

Here’s how I cut em’ up for whatever I’m doing.  Small chunks usually even make guacamole easier to work with.

Start by slicing your avocado all the way around longways going all the way to the pit inside as you slice.

Take your half without the pit.  Using a paring knife or other sharp small knife, slice down the avocado from one short end to the other short end.  Keep slicing all the way across the avocado evenly making as many slices as you can and keeping them uniform in size.

Rotate your avocado 90º and slice across it shortways to make little squares or diamonds.

Now your other side has the pit.  Take your knife and stick it with the tip of your knife. If you’ve properly chosen a fairly ripe avocado, you should be able to twist your knife and the pit will twist with your knife and pop right out.

I’ve always thought these pits were nice little wooden looking things…and there should be a use for them instead of throwing them away.

I’ve also heard that if you put the pit in your guacamole, it will keep it from browning  but I haven’t had much luck in that department.  Have you?

Now cut your half that you just scooped the pit ouf of from the same way you did your first one.

Take a large tablespoon and insert it as close as you can to the peel, scooping out your avocado meat fruit.

Repeat with the other half.  Nicely cut fairly uniform chunks of yummy avocado.

Personally, I could salt and pepper this, and drizzle a little balsamic and olive oil over it and eat the entire bowl.

But instead, I used this to top my Spicy Southwest Soup.

It was the right thing to do.

But next time….

Cooking with Love,

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