Yeah - thanks to all and now I'm waiting. I did the toothpick thing and I figure the best thing is to keep the lowest quarter of the thing wet in the water. One of them is a little less than a quarter in the water. I'm concerned a little that my mode of avocado consumption leaves shallow cuts along the pit. I usually slice off segments of avocado a little at a time and in the process the skin of the pit gets shallow lacerations. I guess I could forgo this 'bit by bit' way of eating them. Incidentally, the ones I'm working on now are the cheaper, smaller Hass variety. Maybe I'll get one of those big $1.50 ones and be a little more careful with the pit. Ounce for ounce avocados have much less fat than peanut butter! I'd rather nosh on 'cados than pb... but they both obviously have their place. -WaV
On Thu, Jul 31, 2008 at 4:42 PM, CaverArch <cavera...@aol.com> wrote: > Timely question (for me): there's an as-yet-un-sprouted one in my kitchen > right now, by the old toothpicks suspending-in-a-water-glass technique. I > was able to get one going this way when I was a kid in the Florida > panhandle, but that was in the cold 1960s decade (low temp for Panama City > hit 10 degrees during one cold snap) and it froze when about 3-ft high. I > figured I'd try again and let global warming help for a change. > > Roger Moore > Houston > > In a message dated 07/31/08 15:41:06 Central Daylight Time, > wavyca...@gmail.com writes: > > Anyone with a knack for growing things? > I've gotten a few started over the years, but most of them died before > getting roots going > and only one out of ten got started at all. > Horticulturists, please enlighten me. > -WaV > > > ------------------------------ > The Famous, the Infamous, the Lame - in your browser. Get the TMZ Toolbar > Now <http://toolbar.aol.com/tmz/download.html?NCID=aolcmp00050000000014>! >
