Who doesn't love avocados? I certainly can't get enough of them, whether I eat them plain or prepare them into Midwestern™ Guacamole. My problem with avocados is that there is a certain discipline required to eat them. I have rarely, if ever, found them ripe in the store. I buy them and wait for them to ripen. It seems that there is a 24 hour window in which they are best to eat them. You don't control the avocado, the avocado controls you. I never know when the avocado is suddenly going to decide to be ripe. This stern mistress demands that you eat her on her time table. This can be when you planned to eat Italian. Well, now you are eating Italian with guacamole...enjoy your dinner. If you buy more than one, there is no guarantee that they will ripen at the same time....fickle and stern.
Now as for Midwestern™ Guacamole, I added the Midwestern™ because family members in California take exception to my method of preparation. They like the chunky method with onions, tomatoes and jalapeños. I was raised to make it by mashing it with salsa, lemon juice and Best Foods mayonnaise. This last ingredient causes guffaws out of my California cousins. "Why would you ruin avocados with mayonnaise?" The question should be "Why would you ruin mayonnaise by adding avocados?" I add avocados simply because it is socially unacceptable to eat mayonnaise with tortilla chips.
In any case, people who try my Midwestern™ Guacamole are instantly addicted, saying things like "this is the best guacamole I've ever had" and "I can't get this in my mouth fast enough" and "Please god, make me guacamole! I'll do anything you ask....anything".