I decided to make a low carb Taco Salad for tonight’s dinner.  Pretty straightforward: lettuce, seasoned lean ground beef, low fat cheese, black beans, lite sour cream (mixed with salsa for the dressing), olives, tomatoes, avocado (had to sub pre-made guacamole) and green onions.   We have this salad frequently, alternating between gilled chicken breast and ground beef.

While gathering up ingredients at the store today, I became obsessed with this question:

WHERE ARE THE RIPE AVACADOS! 

I live in the city with many grocery stores nearby, and I shop frequently.  Every 2-3 days to be exact and sometimes everyday.  The avocados at the store I visited 3 days ago could have easily been used for batting practice or pool.   The avocados at the same store this afternoon were in the same condition.  Now, if I had purchased an avocado on my previous visit (as I should have) it would now be pretty close to being perfectly ripe.   So I am very curious…. What do they do with the ripe avocados!  I could go to the same store everyday this week and I know for certain, I would not find a ripe one!  Are you as perplexed about this as I am?  You could argue the same is true for tomatoes, melons, pineapples and bananas, but it really isn’t.  These items are always available in varying stages of ripeness.  That is why I am so dismayed by this whole avocado thing!  (I do have a resource in the form of a day old produce market, that always has ripe avocados.  I just resent making an additional trip for one ripe avocado.)  To make this even more complicated, I found the same thing to be true in Hawaii and California, the home of many of the avocados we consume!  Any insight you can share, is really appreciated!