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Is there a method for picking out good avocados? I went to the store and checked out the Hass avocados and all looked dark green/almost black and pretty much all were kinda mushy feeling. I'm not sure if I should be getting them while they're still at least a little firm. All the ones I saw felt like they were poked to death.
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To be great is to be misunderstood. -Emerson
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