Arlo and Janis by Jimmy Johnson for October 25, 2018

A watched avocado never ripens…

Ava cadav o, presto change-o.

When life gives you avocados, make guacamole.

If you wait long enough

I still won’t eat it.

Same shirt. They don’t ripen that fast but if your not there when they do it’s to late.

let no sleeping avocado just lay there grind them up and add chips libations come later

The stuff is not to my taste for some reason. For me, the only good guacamole is no guacamole.

Also, “guacamole” looks too much like “whackamole.” And I hate moles.

And the resolute hunter presents his latest foray into the wilds. His mate is pleased!

Never could figure it out.

A great guac is always worth the wait.

https://www.gocomics.com/diamondlil/2018/10/25

This should be no surprise. Arlo takes his cooking very seriously. The woopie light does not go on until Janis is well feted.

Got some from ‘Imperfect Produce’. Went straight from rocks to mold farms.

My daughter is good at picking out avocados. I didn’t used to care for them, but I am getting used to them – good, healthy source of fat (especially for those on the keto diet).

An avodesiac?

Today’s food tip: For those of you about to bemoan the fact that your nice, fresh guac goes from green to brown faster than the avocado goes from ripe to rotten – mix a little lemon juice into it & Bob’s yer uncle.

And I envy Arlo; I love guacamole, but She won’t even tatse it, so I don’t make it nearly as often as I’d like.

I’ve lived for decades and never (knowingly) ate an avocado. I see no reason to start now!

Never tried it. Is the strip claiming that the fruit has to become rotten before you make the what ever it is?

maybe its because I live in the pacific southwest, but I canalways find ripe avocados.. maybe not the first store

Avocados and pears are delicate and must be shipped to market hard in order to prevent bruises. They both ripe easily and should be used quickly. There is a good secret to the oxidation problem – microwave half a dozen for 30 seconds before opening to kill the enzyme that hastens browning. Just don’t cook them!