Amuse Bouche

We started with alligator pears, Papa’s name for avocados. He used to pick them fresh from the hill-sides of Finca Vigia, or get them in a little bodega at the foot of the hill, on his way to town in the car to the harbor. They were fat and juicy and we’d scoop out the flesh with a spoon or a fork. They’d be seasoned with vinaigrette dressing. You could practically eat a half avocado in three scoops, you’d get so hungry out there in the salt air.....
We’d eat the avocados and wash them down with cold beer. That was the first course, the salad, a side dish, if you will. For a second course, we’d have fresh fish.
- From Hemingway’s Boat by Paul Hendrikson.