(over-ripe) avocado

SAM_3924Do you ever have an over-ripe avocado that you think will be ok?

It’s not black inside, or wrinkly outside, or dry… just too soft. So you think it’ll be fine; it’ll be mashed on your sandwich anyhow.

But it’s not fine. It has a strong, weird, perfume-y taste. In its skin it didn’t smell. Yes there were some bruises you cut around, but no smell. It was a very soft (read: too soft), still-green avocado that you tried to save from entering the compost. Or wise, the trash.

You were trying to be good. Who wants to waste an avocado? Nobody. Exactly.

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But now you are being punished – by yourself, mind you – by a strong unpleasant taste that’s ruining your otherwise lovely sandwich. It’s like one of those brightly coloured lilies that look so nice in a vase, but start to choke you with their smell after a of couple days is in between your bread.

Does that ever happen to you? No? Me neither.

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