I bet you have yet to tackle a rightly ripe avocado. Always over or under, one way or another. Not that they aren't incredibly tasty either way for a couple of happy days. But there must be a sliver of a second, an infinitesimal moment where perfect ripeness is reached.
And so to the meat:
If your avocado is under-ripe I'm guessing that you peel it with a potato peeler. Over-ripe? You use a knife to crack a little section open and then remove bit by bit with my fingers. Right? Uh-uh. Wrong. Mister, Lady, you got that shit all messed up.
'Fucking guacamole' is how I opened the chat that led to this latest in a long line of learnings. Whatshername over at whatsitcalled was the chattee, and she wanted to know what the huge fucking deal was. I explained. 'What a pain to peel these prisons of pulp!' Or words to that effect. There was some internet silence. Then the Spanish one patiently explained the cutting in half, the stone-removing, the scooping. The simple and tidy freeing of the fruit. And then she did a lot of fucking laughing.
I would rather have continued happily in my awkward messy ignorance than have had my occasional avocado peeling simplified and my idiocy so frightfully exposed.