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I still haven’t met a single person who doesn’t go nuts for guacamole. I personally eat guac on toast or a bagel for breakfast at least three times a week before working out. My guests say that my guacamole is exceptionally good. I just tell them, “I don’t really know why except that it is made with lots of love.” Here is my attempt to crack the code: it’s very very simple as long as a few things are done right. Good avocados equal good guacamole. Always check for ripeness by gently pressing the avocado. It should be firm but with a little give, but it shouldn’t feel mushy. But go the extra mile for your perfect guac: once you’ve got a good candidate, take a peek at what’s inside. Flick the dry stem off. If the fruit right under the stem is bright yellow-green, you have a winner. If all you see is brown under the stem, put it back because it will be brown inside.
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