A sad avocado day

There’s nothing quite like the feeling I get when I cut open a perfectly ripe avocado.  By perfectly ripe, I mean it’s yellow and green inside (no brown in sight) and the flesh is firm and smooth.  Quite seriously, it makes me happy and on the inside I do a happy avocado dance.

This was not one of those mornings.  I opened up an avocado and the inside was a mess of bruises and those gross stringy things.  Boo-urns.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2008, HomemadeTags2 Comments

2 thoughts on “A sad avocado day”

  1. well that’s not very delicious. anyway, please comment on my “glog” on osmosus! in my most recent one i want you to participate. maybe you can grow avocados. if you read my glog you will understand.

  2. I’ve tried to grow avocados, with zero success. And this summer I grew three of the most expensive tomatoes that ever existed.

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