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When the avocadoes have turned ripe seemingly too quickly, we like to make lots and lots of guacamole. To prevent browning before we serve it up as an appetizer, I typically squeeze a little lemon juice -- using a reamer, and straight from a lemon that's been cut in half -- over the top of the freshly-made guacamole. The lemon's citric acid helps retain that great green color.

A couple of days ago -- with a heady surplus of guacamole, and not enough people around to eat it -- I experimented a bit further. I put the guacamole in an airtight container and squeezed a layer of fresh lemon juice over it. Then, I covered it with a lid, and refrigerated it. The next morning, to my delight, no browning had occurred, and the guacamole tasted wonderful that afternoon as part of a T-B-L-A-T sandwich we whipped up for the kids...

Which, in this case, would be turkey bacon, lettuce, avocado (or guacamole) and tomato. But any take on a BLT that contains a little green guacamole will certainly do.