pick ones that have some give to them.
or buy harder blacker ones, and just let them sit on your counter or window sill until they have a little give to them, but not mushy. like what you'd look for in a peach maybe?

and then they'll keep, in the fridge, at that perfect ripeness level for another 4-5 days or so.

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Avocados are from heaven.

I make a sandwich. Toasted bread with veggie mayo on one slice and a half of a soft avocado on the other slice, some salt and pepper, some tomato slices and maybe some pepper or cucumber slices if I have them on hand. Very good. I want to try it in a wrap also.

me too! sans mayonaise.

sometime i just put it on warm wheat toast instead of butter, and ad a little salt.

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there is a restaurant in LA that serves that for brunch. that is the only time i've ever seen something like that at a restaurant. and i was surprised but it was mmmmm

Marmite and avocado on toast (preferably Vogel's toast) is so damn good.