Duck, duck, goose, goose, goose, goose, goose!

Just another puzzle.

Enjoying the pretty lace look of Ammi Majus after a thunderstorm:

We went to the market this morning and bought these guys. First time we'd seen them. Guess what they are?

Looks like smooth skin avocado?

The Ana Maria, one of the boats in the tuna fleet in San Diego, CA:

Ponte Vecchio and other bridges over the Arno River, Florence, Italy.

Raven, these are Florida avocados. The vendor said that they're ripe now (completely green), and they're not as creamy, but juicier than regular avos. Since they're $1 each, and the Mexican ones are also $1 each, and much, much smaller, we'll probably go to the market and get these ones.

If you really like avocados, Jas...you may not like the taste/texture of the Florida variety. Not only is it waterier...it's much blander than the California and Mexican varieties. I eat about three avocados a week and have never been able to get my taste buds to accept the Florida avocado. Considering that now I'm paying double and sometimes triple what the Florida variety costs...I wish I could work up a taste for them.

Andi we had a 1/2 with our dinner tonite to give it a real testing. It's definitely different. Hubby didn't mind it, but I'm not sure how it would work in a guacamole. Just plopping pieces on top of our vegetable and black bean dish that I make would work.

They are bright green as you know/saw. They were at their peak or beyond, as I threw one out. It was completely black inside. I'm not sure how to tell when they're a little under-ripe as I can with the California and Mexican ones.

I admit I'm a touchy-feely fruit and vegetable buyer. I only bought one of the Florida variety years ago and I selected it based on its firmness when held gently in my hand. I use the same formula with the California and Mexican avocados. Lately I've had a couple of bad choices with the Mexican avocados so I'm sure it wasn't your/our selection process. I, too, was surprised when I opened them. They may have been picked too early and synthetically aged for market. A difficult process to control.

Overall...so far this year, our market here in the northeast has been less than its usual excellent quality and there isn't the abundance of produce that we usually enjoy. I'm blaming it on the global weather problems of last year. And sobbing at the prices the markets are charging for what is available.

I never attempted guacamole with the Florida avocados. My instincts told me then that the fruit was too watery to make a good blend. But I readily admit to being a fussy guacamole eater. :-) If you decide to try it...please let me know how it turns out.

I've never liked the Florida variety. Their texture is off and they are sometimes stringy. I also don't care for the flavor or lack of it. We see them once in a while in California, but I won't buy them no matter how low the price is.

Many times when an avocado is black inside it's because it wasn't handled properly during the ripening process.