Well, I can definitely tell you that you don't do it by stabbing it with a knife. As you can most certainly guess, that can lead to a number of bad conclusions and in my case that was three stitches in the palm of my hand. It could not have happened at a more inconvenient time either. We were on vacation in Pigeon Forge and had no clue were the ER was. Brandon had the kids at the pool with our neighbor and I was in the condo with our friends Nick and Dana. All I could say was, "It's bad, it's bad." While Dana kept saying, "I don't do first aid, I don't do first aid." When Brandon finally made it to this crazy scene and escorted me to the car all I could focus on was that there was most definitely shots in my future (7 numbing shots and 1 tetanus shot to be exact). In the end everything was fine and we wrapped up one eventful weekend with friends. I mean, what is a vacation without a trip to the ER?
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8 comments:
Ouch! Sorry you got hurt. Hope it's feeling better now.
not good, not good at all. I would have freaked out.
Oh... I have made that mistake but I won't make it again. I deeply gouged the top part of my finger. I had a numb spot on my finger for over 3 months!!
Good gravy!! Rachel told me you were wounded...ouch!! I know what to get you for Christmas!!!
Kelley, I can't believe you did that! It hurts me just looking at it, I can't imagine how it actually feels. I hope the rest of your trip was better, and hope you feel better soon! LYL,
OUCH
Ok, here you go:
You carefully insert a knife into a ripe avacado and cut it in half, (well, you're cutting the fruit until your knife hits the pit) all the way around the thing and then separate it. Now you have one piece of fruit, another piece with pit inside, right?
Then you wedge your knife blade into the thickest part of the avacado pit so its in there pretty good and turn. Out pops the pit stuck to your knife!
Now you have two parts of avacado and you dislodge the knife from the pit and keep the pit(!). Now you use your knife and cradling the avacado half in your hand,cut out the fruit, leaving the skin in the palm of your hand (takes some practice).
Now here's another avacado trick: if you make guacamole or any other thing using avacado... if you add your pit back to the guac (or whatever) until you serve it, it will stay green! The pit keeps it green. Its when you take the pit out that the avacado begins to turn a nasty grayish black-
Living in Venezuela, we had several avacado trees and I learned to skin them like a native. It takes some practice and I realized writing this that its far easier to demonstrate than to write out. Hope you kinda understand my technique???
WOW thats a gruesome site-
Hmmm.... one more thing about avacados that I call one of my secrets...
I buy the greenest, most UNRIPENED avacadoes I can find and then take them home and set them in a sunny window to ripen.
The sun brings out the flavor of the avacado and if left to their own to ripen in the store, won't taste nearly as good, and will have a tendency to have bruises and bad fruit!
OMG, I didn't know I was an avacado expert! I look like a freak! Sorry! I never realized before now how obsessed I am about my avacados!
Hope it is feeling better! You're in my club, now! Just be careful walking out of any Starbucks' OK?!
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