Look at that gorgeous cover on the latest issue of Saveur!
I read the cover story on avocados out loud while Foodgoat was cooking dinner (which, sadly, did not contain avocodos). We drooled over the luscious photos and descriptions, and by the end we had concocted plans that would require at least 20 avocados.
Saveur mentions pairing them with seafood a few times, but Foodgoat is an ardent fan of the avocado-bacon match-up, which is yumminess incarnate. And while the article makes much of the role that guacamole had in popularizing the avocado in the 20th century, for all the avocados we buy we've never made guacamole.
My experience of avocados goes far back into my childhood, and never in the form of guacamole. Like the article's author, I mostly remember eating avocados straight up out of the skin, in my case with a spoon and a sprinkle of sugar.