There’s something so satisfying about getting Gus to eat. For the most part, he’s a good eater. We went through a period where he spit everything out, but thankfully that stage has ended. Now, he’ll eat a lot some days and others he won’t eat a thing. But the food I can always count on for success is a good ole’ avocado (this recipe is also a sure thing). He loves to squeeze it between his fingers, rub it in his hair, ears, on his clothes, but a good amount of it is happily gobbled down, which makes me feel like I’m doing my job. And as a bonus, half an avocado is left over for me to smash on toast with a little sprinkle of salt and crushed red pepper flakes. So good. Needless to say, I buy a lot of avocados these days and I buy them to be eaten immediately. I do not have the patience to let an avocado ripen on my counter for days. In the past, I’ve had some trouble. An avocado would feel perfect to me in the store, but then I’d get home and cut into it and it was overripe. Well, no more! I recently learned a new trick. First press the skin of the avocado and find one that feels ripe. Then remove the little stem. If it’s green underneath, it’s still good. If it’s brown, it’s past its prime. Easy as that. Now I buy perfectly ripe avocados every single time.