Imagine for a moment a Super Bowl without the avocado. If that's hard to picture, it's because the avocado has so completely, and so quickly, attached itself to this utterly unrelated sporting event.
Luckily, Millicent Huminsky, Anne Vonk, Mary Sorensen, Dani Lane and I, happened to find ourselves at the Bistro on the Boulevard in St. Joe on the monthly Chef Ryan Thornburg-created sushi night. --Pat Colander, Associate Publisher and Editor, Shore Magazine.
The flesh of a ripe Hass avocado is so luxuriously buttery and creamy you know from the first bite that it's loaded with fat.
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