Page 12 - May 2021

the perfect ingredients and was sad to see
to enjoy them. We both agreed that
smeared on toasted rustic bread along
with a perfect slice of tomato was a
delicious way to eat avocados.
Later as a young adult, I discovered
dishes south of the border and
my new favorite application of the
avocado became guacamole. The best I
experienced was crafted table side and
instantly devoured with crisp, warm,
tortilla chips. When I created this at
home, I was always frustrated that I
could not keep any in reserve in the
fridge. In just one night my gorgeous
green guacamole would begin to turn a
slimy brown and loose its pizzazz.
Years zoomed by and a chef named
Miguel from México came into my life.
We were invited to a potluck party and
he decided we would make a huge bowl
of his famous guacamole. I had enjoyed
this many times and always polished it off His lips curled into a smirk and he
immediately. I salivated as we shopped for retorted matter-of-factly, “No it won’t!”
12 myindigosun.com
that the only avocados available were very
hard and bright green.
“No problem,” he said, responding to my
disappointed expression as he began filling
our basket with a dozen of the green fruits.
“The party is in three days Miguel, these
are going to take a week to ripen,” I
moaned. His glare told me I was heinously
wrong. I wondered what this kitchen
wizard had up his sleeve and followed him
dutifully to the tomato display. Trusting
his skill and know-how I began scheming
how I could hijack a large quantity of the
guacamole once we arrived to our friend’s
house for the soiree.
When we returned home, Miguel placed
the avocados and the tomatoes into a
large brown paper shopping bag and
folded the opening tightly shut. He
instructed me to leave it alone and not to
peak in. Reluctantly I agreed.
Two days later to my surprise, Miguel
opened the bag and pulled out a perfectly
ripe avocado. My culinary companion
then announced we would now begin to
prepare the guacamole.
“That’s impossible. The party is
tomorrow!” I burst out, “It will turn all
brown and icky.”