COVID got me eating way more produce — fruits and vegetables — and cooking a lot more with fresh ingredients — both good things.
I am quite the guacamole chef these days — as evidenced by direct testimony from a native who has been involved with my family (raised my children?) for decades. She said, “Oh, BRC, this is very good guac. You are part Mexican?”
Guacamole is healthy as Hell. I like mine spicy so there are jalapenos, red pepper flakes, and Sirachi plus cumin and cilantro.
I asked her not to spare me her criticism and she says it is “good” which is like winning the bloody Medal of Freedom. Thank you.
But what I really have learned is how damn extraordinary the supply of fruits and vegetables is in America (or is it just Austin By God Texas?).
Here is the banana display at Central Market, 1.2 miles from the domicile of the Big Red Car.
You will note that the Central Market bananas are presented — like an art gallery, really — from least ripe to most ripe — green on the right to more yellow/brown on the left. In this manner when I am instructed to pick up “some” bananas I also get explicit instructions as to their degree of ripeness.