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[quote=Anonymous]My kids don't like the school lunches, so I'm making them sandwiches.  My issue is that they don't like mayo; they like mashed avocado to be in that place of mayo or mustard or jam or peanut butter--basically, the "paste" to soften up the bread.  Which is fine because avocados are so great for the brain!

I buy avocados, and I'm pretty good with knowing when they are ripe and knowing when to put them in a drawer, etc.  But, if my timing is off, i've got unripe or overripe avocados.  I do know this before I cut into them but you know, they are so darn tricky; they are only at their peak for a couple of days and I feel a little like my shopping runs are avocado-driven!

Anyways, what I'd like to do is when I have a few ripe ones, prep a spread in advance, so I can grab it out of the fridge instead of cutting open avocados before school, and maybe not having a good one.

Does anyone have advice as how to best do this?  I've heard that to keep guacamole from going brown, you add..lemon juice?  But then, avocados + lemon juice and nothing else doesn't sound too good.  Anyways, just wondering if anyone has any advice first, so I don't have to start experimenting.

thanks![/quote]

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