kitchentawk
Having been a child raised on packets of Hamburger Helper, boxes of Jiffy muffins, and canned green beans, it took a long time to be exposed to foods in their... you know... natural states.
It wasn't until I moved back to California in my mid-20s that I first experienced avocado in its natural state. The very first time I got one, I sliced it into thin strips and ate them with scrambled eggs and coffee as a spur-of-the-moment Saturday brunch. Every bite was a revelation; a delight. From that day forward, I was utterly smitten. Now I regularly carve one in half and chop it up to toss on top of dinner or lunch, or simply spoon scoops of it into my mouth as a snack.






