Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
avocadoes, averaging 4 ounces each. I am finding small pits with
substantial flesh‹seems like a good deal for them at 61 cents each.

HWSRN doesn't like them; I can eat one while standing at the sink with a
spoon. From this batch I've put one into my salad and mashed another
with a little onion powder and s&p and smeared it on toast (homemade,
no-knead 'artisan' bread '-)

About ripening them. . . .these little guys haven't been completely ripe
when purchased. I have one bag on the counter right now that I'll be
eating in the next few days. If I bought a bag (assuming the little
guys are still underripe when I do) on Saturday of this week, can I
stick the bag in the fridge to stunt the ripening until mid-week next
week and then take it to the counter to ripen? Or doesn't that work?
DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
and I'm thinking we might enjoy some guacamole and chips when they're
here. You know more about this than I do. Is that a practical idea or
not? Can I store the ripened ones in the fridge for --- how long before
use?

This turned out to be longer than I'd thought it would be. :-/

How do you like to eat yours? I've never done anything exotic with them
(soup, ice cream‹like that‹and likely won't but I am curious as to what
you do with them when they're in house. TIA.
--
-Barb