Last week, two days before the party I threw, I bought twelve (yes, twelve!!) avocados with a grand plan to make myyyyy guacamole. I mean, who doesn’t love guacamole?! Demons, maybe. So, yesss, I had avocado plans, but…oh, I dunno, the night before the party, I realized that the avocados were still hard as a rock. Like, no softness AT ALL. I googled avocado-ripeneing tricks (and yes they exist) and tried one. I put all of the avocados in a big paper bag with an over-ripened, ugly brown banana. The bananas have a chemical called ethylene, which is a hormone that triggers ripening in mature fruit. Food science, I like you! Well, it sounded like it would’ve worked but I think my avocados weren’t mature; they were immature, so nothing. Still hard. That meant I was left with a crazy amount of avocados that became ripe days later. My brain froze. All I could go to was avocado pie and guacamole so I took to the world of Facebook and all of you assisted me quite nicely. Many of you commented about avocado mousse. I was intrigued. I did some research. I tested a few times and boom! Here we …

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