On Saturday, I got a whole load of really ripe avocados at the farmers market. We’ve been working our way through them since the weekend. Do you know that if you refrigerate an avocado it stops the ripening process and they will stay guacamole-ready for several days? So, if you have a squishy avocado that you don’t plan to use right away, just stick it in the fridge. What does this have to do with today’s lunch? Last night was Make Your Own Taco Night, because I needed a vehicle for all that delicious guacamole. I made one of my famous tofu taco filling concoctions, heated up some canned refried beans, and mashed some avocado with onion and cilantro: super easy weeknight meal. With the leftovers, I made a little burrito that I heated in the oven to crisp up the tortilla. Each kiddo got half a burrito with some peas and corn. For fruit today: lovely grapes from the farmers market.