Wait. You can freeze guacamole???

Revelation, right? You need to make sure that air isn't getting to the top (thin layer of oil and then cling film pressed to the surface) and it freezes just fine. Air is the nemesis of avocados. I also make sure there aren't air bubbles or gaps in the containers. And, realistically, I sometimes skip the cling film.

Juliebird, I would come clean if you have the right relationship but for some bosses, it's frankly not their business. You are taking a personal day. That's the end of it. But since you are feeling guilt, if you have good relationship on a personal level, telling them would be okay. I can't remember how well you get along so I can't say for certain.

Revelation, right? You need to make sure that air isn't getting to the top (thin layer of oil and then cling film pressed to the surface) and it freezes just fine.

That's amazing. If somehow I can't get through the four I just bought at TJ's, I will do that!

Speaking of cooking, I was going to get my mother the Smitten Kitchen cookbook for her birthday (because we were looking at it at Christmas, and it's gorgeous), but she's trying to lose weight. Are there any beautiful diet cookbooks? Right now she's doing South Beach, but she's typically done Weight Watchers.

Doesn't freezing kind of frell with the texture? Or do you puree it once it's thawed?

I've slid TJ's guac (the Avocado's Number kind because I cannot resist that pun) into the freezer just tapping the original cover back into place and hoping for the best, and it worked out really quite well.

I've also frozen half an avocado, just in a ziploc, and it didn't get all brown, so maybe the cold retards oxidation some? Or maybe I am just lucky, sometimes.

Not that I noticed, Jessica.

And I just realized that freezing it in small Ziploc baggies would be even better probably. You can squeeze all of the air out. I don't think to freeze in baggies usually.

I very rarely end up with excess avocado but it's exciting to look in my freezer and find unexpected guacamole.

My relationship with my boss is . . . tumultuous. We are one with cats and goofy clothes and swear jars and having each others backs and boosting up each others insecurities. We also drive each other nuts, especially when she feels out of control and takes to directing my every move and thought, and I take to acting like I haven't had a boss for the past three years (which I haven't, I've been the boss for the past three years).

Then again, she's been forthright about having quite the mispent youth, dropping acid and running away.

So, I know she's no stranger to fucking up and fucking around, but who she is today is an anal neat/control-freak. So on one hand I think she'd be understanding, on the other I fear it'd be a strike against me to have let my personal life slip so far out of whack to land me in the situation that I'm in.

It's also my own press that I'm a goody-goody who never does anything wrong, and growing up with two brothers who are always f-ing up, and the burden was on me to never do so, that my parents had enough stress with the boys, so any major failing of mine I've always tried to cover up. I'm just not used to being the one that fails. I'm . . . my public persona is that I'm not the fuck-up. Everything I do is private, I'm not used to having my dirty laundry aired, or, you know, owning it.

Doesn't freezing kind of frell with the texture? Or do you puree it once it's thawed?

It's a little less textural after freezing but they're already mashed and it doesn't change much. I am not a fan of really smooth guacamole, for context. I like chunky avocado bits.

Amazeballs, I have to try that.

Man, I have the worst case of the don't-wannas.

Nor do I have guacamole.