So Aldi had avocados on sale last week, right? On sale, meaning, the earth's core almost went up a degree because of the mind-blowing phenomenon at hand: 19 cents each. For avocados, those phantasmagorically and quintessentially delectable morsel of green goodness. When my mother alerted me to the existence of this noteworthy event, I did what any logical and self-respecting person would do.
I bought 34.
For less than $6.50, I didn't feel so guilty.
We ate them all in five days!
Just kidding. I realized imbibing that many avocados before they would go bad (essentially by myself since the silly husband still doesn't recognize their value) was virtually beyond the realm of possibility for even such a talented consumer as myself. I looked online, and in addition to learning how to grow my own avocado houseplant from the pits, I learned that freezing was in fact a viable option. And what better activity after my first day of work at Glenn's Bulk Food Store (yaaay for a job!) than blending up a box of avocados?
See? Isn't it beautiful?
This, however, is even more beautiful...especially times four.
The official California avocado website laid forth the only approved method of freezing as pureeing with a ratio of 1 T of lemon/lime juice per avocado, to effectively halt the spread of browning. After scooping six avocados into the blender, I decided 6 T was way too much lemon juice, so I opted for a gentle 1/4 C. Thankfully, I had three more blenders of avocados to go, because all I could taste was green creamy lemon. The next batch I tried just salt (and water to aid in the blending process), then 1/2 and 1/2 salt and lemon juice, then nothing at all (except water again). I can't help but experiment.
I ended up with a delightful slew of bright green paste in subtly varying flavors, to the extent that I was raiding my cupboards for any appropriate sized sort of freezing container.
Eventually I decided ice cube trays were my best bet for the remnants--perfect for smoothies! Seriously, avocado smoothies are my fav. Just blend an avocado with milk, ice, and sugar (or just ice cream and milk), and drink up the green goodness!!! Mmmm.
I'm not entirely sure what I'm going to do with this treasure trove...but I'm not too worried about it. A fantastic sandwich spread I discovered: smashed avocado, salt, lime juice, chili powder, hot pepper, plain yogurt. Simple, but fantastic on toast with some thin tomato slices or white cheese.
Brian's going to have to learn to like avocados. Although, I guess if he doesn't, that just leaves more for me. Not that I'm really running out at this point.