9/3- I’m looking at this avocado, thinking to myself what is so special about it? What makes it different from the rest of the fruits and vegetables? Well, this isn’t any avocado, it’s a baby avocado. It has an oval shape with a really bumpy texture. It has a dark green exterior that is mushy to the touch. Its features make it easily distinguishable. This avocado can even be identified as #4225.
9/5- Through my days at work, I have been able to distinguish an avocado easily. Once I see it, I know it’s #4225. I can identify it quickly, but what makes it so easily identifiable? Its dark green color and rough surface are its primary features. It feels mushy when squeezing it. It has a weird taste but a very soft and creamy texture. I don’t know if I like the way it tastes. It’s different but I’m not sure if that’s in a good way or a bad way. I would say I like it as guacamole, yet salsa is still better.
I find it interesting that you’re able to identify that specific avocado from the rest. Did it take research to be able to identify the avocado so easily? Or was it just second nature?
I like how you tied identifying the avocado to you functioning in the workplace. I also like how your curiosity lead you to become quite familiar with the plant. However how come you only heeded the physical aspect of the plant.
I really like how you were able to use all of your senses to describe the avocado. I think it’s fascinating that you seem very intrigued by it, like a problem you can’t solve. Is there a reason you picked that specific avocado?
The scanner label — now, that’s specific! “It has a dark green exterior that is mushy to the touch. . . . This avocado can even be identified as #4225.” I agree with you: guac is overrated. I much prefer salsa, too. Guac is too subtle for my taste. And guac is full of empty calories compared with salsa being almost calorie free.