I am so blessed! My mother in law brought me 50 Avocados today and she is coming back with that many more again. The food pantry in her small town had too many to use and are sharing with us. I did a little research on the internet and found that they freeze well if mashed into guacamole first.
Avocados are a rare treat for us and they are sooo good for you. They are usually $1 each, and I wait and snag them when they are half price. A ripe avocado is dark skinned and soft, but not gushy. (Although a few of the ones I received were gushy and they were just fine.)
Avocados make nice facials, check out this video:
I think that just plain avocado would be great for a facial too. I'll try it today and let you know :).
Avocados are easy to prepare and eat and are great mashed, cubed in a salad, sliced on a sandwich, or just eaten out of the shell with a spoon!
Easy Guacamole
1. Step one–slice in half and remove the pit.
2. Step 2–Use a spoon to scoop the meat into a bowl. Add salt and lemon juice for flavor and to prevent browning. 4 Avocados take 1/2 teaspoon of salt and 1 Tablespoon of lemon juice.
3. Mash with a fork or use an electric mixer.
4. You can package in freezer containers or…
…eat right away.
Guacamole makes a great chip dip, salad dressing, or sandwich spread.
Those avacados you have look very nice, but all too often, when I buy some at the store they are quite brown inside. I never know whether to go ahead and use them or not! How much brown do you tolerate on the inside before you just throw it away?
I take a tiny taste with a tiny spoon. You can tell if it is bad. A little brown when mashed with lemon into guacamole, just blends away. A good sniff will warn you ahead of time too. A really rancid avocado will smell like a rotton nut and you can skip the taste. Quite a few of mine had some brown inside but I only had to toss 4.