JUNE 26, 2022, BERG BAY TO THOM’S PLACE

Seems I went on a blog hiatus, I think my creative juices were no longer flowing but I will see if I can recap the last week.

On June 26 we cruised from Berg Bay to Thom’s Place, a bay we’ve never explored. Once again it was FULL of crab pots and unfortunately the more predatory black flies, deer flies, whatever they are, and mosquitos. We had a lazy day hanging out, went kayaking and exploring but no bears. Very hot again. Since I don’t have much to write about for this day, I am going to relay a story for you cooks. I’ve been reading about the hack where you put your ripe avocados in the fridge submerged in water to preserve them for future use, and I am here to tell you it WORKS! I had 3 ripe avocados, not overly ripe but just the perfect state where you’d make guacamole or cut them up for a sandwich, a little firm but ripe. I couldn’t use them so decided to try this method. Using a 12” tall cylindrical glass vase, I put 2 of them in the vase and submerged in water. I placed the third one on top partially submerged, and put the whole thing at the back of my fridge and pretty much forgot about them. 3 weeks later I decided to see if they were indeed edible, cracked them open and they were perfectly green, still firm, perfectly ripe for guacamole. It really does work! The partially submerged one fared well but was starting to get mealy so my conclusion is that it’s imperative they are submerged. Can’t tell you how many avocados I’ve thrown overboard or away because they are past their prime. My life with avocados is changed forever! I love learning new cooking hacks.