Art of Cuisine

Persephone sighed and looked closer at the avocados that the woman had picked and the one that she had in her hand. She made a face at the thought of them being too squishy. “Oh ew, that’s definitely not what I wanted.” She frowned and took the new ones offered to her. No one had really ever taught her how to cook well. Sure, she could make a few things but nothing that she would ever make for other people. Especially ones she was trying to impress. This woman had already helped her a lot, maybe it would be alright to ask for a bit more help. She was offering after all. “I mean, I did say it out loud so it’s not that big of a deal. My company is having a new product launch party, which I would normally have catered, but I thought having a simpler, fresh and healthy menu would be a good idea. So I figured, how hard could it be? And now I’m here.” She huffed a little, annoyed at herself.

Collete couldn’t help but offer a bit of an awkward, but understanding, smile. Catering an event by yourself was hard enough. A business event could be a bit trickier. “Well, I would be happy to help if you’d like some?” Colette said, nodding. “I actually work as a chef, so it wouldn’t be too hard. And I do miss catering a bit. Did a little of it on the side before I moved here.”

Persephone turned towards the woman, ready to tell her that it wasn’t any of her business what she was picking. But her retort was cut short when she offered a different one instead. Oh. That was actually more helpful than she had expected of a stranger. So she sighed and set down the avocado in her hand and gently took the one she had chosen.” So, what’s the difference? I mean they both seem the same to me. Ugh, I’m never going to figure out any of this. I should’ve had the party catered.”

Colette smiled a somewhat awkward half-smile. She was used to being told off for doing that--always had been--but was pleasantly surprised when it didn’t come. “Oh, avocados that have a dark color and are only slightly form are ripe and ready to cook or being used in a meal. Avocados that are dark, perhaps almost black, that are...” she gestures a little at this, “squishy... those are the ones that are a bit past their prime. Many people think that they need to be squishy to be good for guacamole, but if you have an avocado that is too ripe, it ends up like soup.” Colette picks a few more out and says, “these should be alright as well. And, I’m sorry if it’s prying, but you’re hosting a party? What do you need, perhaps I can help.”