With actual mud in it.

I’m the only one in my house who eats avocado, so I rarely need to use the whole thing and I hate to waste half of it because avocados are just so.The other day I was making my lunch and it involved an avocado.

I started reading around the interwebs to see if there had been any new developments in this field.Somewhere deep in the comments section of some dark corner of the internet, I saw someone mention that putting a wedge of white onion in with a bowl of guacamole would keep it from going brown.Something about the sulfuric acid that the onion released.

Well, I didn’t have any white onion but I did have some green onion, so I just sliced the white parts of those up and a bit of the green too and put them in a container.. It’s an old sour cream container for the record.The idea is that you want something airtight.

I left the pit in the half of the avocado that I didn’t use just for good measure and placed it face down on top of the sliced onion so they’d have as much contact as possible.. Then I put the lid on, stuck the whole thing in the fridge, and waited until lunch time the next day.

I was very hopeful since my lunch from the day before had been so delicious and I wanted to make it again!.The video suggested using a little saw or a utility knife for the cutting.

I used a serrated kitchen knife just to see if it would work and it was great!.You can see this is the classic “real life”: shot.

I was playing around with this while Kennedy had a friend over and they were busy making a mess just outside of the camera shot.I liked that I could just do it right in my kitchen without needing to go outside or get a bunch of special tools out (besides that fancy cat litter box of course.).