I was too lazy to cook last night so I whipped together a quick green salad and tuna fish salad to top it with. It’s actually one of Mrs BV’s favorite meals so there were no complaints. The only creativity involved was slicing up a leftover grilled zucchini for inclusion among the greens.

That's what I do, but I get mixed results. Probably not always as airtight as it should be.

Tonight - veal brats with sauerkraut. Still deciding on a side dish, perhaps potatoes or a roasted vegetable. Way too cold here to go to the grocery store, so what we have is what we have.

German potato salad?

Possibly. Good idea. May also go with a good old mashed. Dinners here are democratic (and I'm ok with that). I get one vote and my wife gets two, since she's a pickier eater than I. Being raised by Eastern European immigrant parents, she also prefers to eat her brat sans bun. She might like a brown or rye bread with it. So for me, sauerkraut is a topping, and for her it's a side. Her plate tonight may look European while mine will look all-American Midwestern. I just need a small American flag to stick in that German potato salad. :)

another option is to put a very thin layer of mayo on top of the smoothed over guac and then just stir it in the next day. The mayo doesn't change the taste other than to brighten up & freshen the flavor. I hate to waste food so I would never dump out guac because of the color. Just mix it in with scrambled eggs or an omelette.

:D I'm a fan of brats sans buns.

https://cimg9.ibsrv.net/gimg/www.fly...ae4c464cc.jpeg
Tonight’s dinner is in the crockpot. Beef stew with onions, carrots, parsnips, celery, and radishes.

Looks delicious. Curious as to if and how you thicken the sauce. Or does that happen naturally from the starches in the vegetables as it cooks?

I will use a couple of teaspoons of cornstarch mixed with some cold beef broth and add it for the last 30 minutes of cooking. I figure that small amount of corn starch can't hurt.

If your guacamole browns overnight, either put the avocado pit back in or are you not adding lime. The lime should stop the oxidisation and overnight mine doesn’t turn brown.

I use lots of lime, but haven't tried returning the pit. My expectation is that I'll never have leftover guacamole, so I throw it away :).
I think maybe the lime stops more immediate oxidation, but not if refrigerated overnight, since even when I press plastic wrap I sometimes still get browning.

I’ll give you it loses its illustrious shine however I’ve never have it go properly brown which is how some people make it seem theirs go.

Fair - mine sometimes goes more of a grayish-green than actual brown. I assume that's the lime keeping it from full brown, as you mentioned.

I'm a fan of fresh guacamole. I like just a touch of lime. When it's really limey, I assume it's old.

I usually use 2 Costco avocados and sometimes it results in leftovers. I’m going to test out only 1-1/2 and then having avocado slices, or I’ll just eat more avocado and less other stuff :-)

I believe that avocados are good for anti/cholesterol, according to my Kaiser nutritionist. It’ll be funny if they were wrong all this time.