The problem was my avocado. Avocados are not locally grown here, and those sold at the Italian supermarket are VERY expensive. The commissary usually has some, but their quality can vary dramatically. A few weeks ago, I bought some South African avocado from the commissary, and they were quite good. They tasted a little different, had a less-dense texture, and a smooth, lime-green skin, but once turned into guacamole, I couldn't tell the difference.
This week, they only had a version that looks like the kind I'm used to from home (you know, the dark, bumpy-skin kind.) They gave a little when I squeezed them, but they were difficult to halve, and turned out to be crispy - not hard, not unripe, but CRISPY - on the inside.
|One way (the only way??) that living in Corpus Christi, TX beats living in Italy: quality of avocado. And tomatillos. I miss tomatillos.|