= new reply since forum marked as read
Brown onions & bacon. Crumble the bacon. Drop in an egg when the rice (it's almost a porridge) is just off the stove. Top with the onions & bacon and a dollop of hoisin sauce. Rice mix is hot enough to let set and cook the egg.
Vegetable pot stickers would be a great side. May take a walk and get an order while the rice sits. 
with a lime-chipotle-sour cream sauce. Of course, with shredded cabbage, cilantro, raw red onions and romas.
Dinner is still 7 hrs away... this will be hard.
Same sort of mix. I layer in quacamole for the taco. And some sharp salsa or pico de gallo over the fish. Have a good one.
But since I moved to the high desert, it is a pretty rare find in the seafood case.
ps: you just reminded me I forgot to buy an avocado! 
I live just on the northern edge of Haas territory. They don't take much frost well. Growers here plant them on west or south facing slopes. Cold air runs down the slope. A little farther south on flat land orchards they use tall wind machines to turn over the air, saves a few degrees from a freeze.
I've only seen them growing in the Caribbean.
Also, they were all smooth-skinned.
Dark green. And when they ripen, they ripen quick.
Standard market avos are Fuerte and Hass -
Fuerte.
A Mexican/Guatemalan cross originating in Puebla, the Fuerte earned its name, which means strong in Spanish, after it withstood a severe frost in California in 1913. Hardy to ?3 °C (27 °F), it has medium-sized, pear-shaped fruit with a green, leathery, easy to peel skin. The creamy flesh of mild and rich flavour has 18% oil. The skin ripens green. Tree size is 6 by 4 meters (19.7 by 13.1 ft).
Haas has an interesting history-
Hass.
While dozens of cultivars are grown, the Hass avocado is today the most common. It produces fruit year-round and accounts for 80% of cultivated avocados in the world.[7][31] All Hass avocado trees are descended from a single "mother tree" raised by a mail carrier named Rudolph Hass, of La Habra Heights, California.[6][31] Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September, 2002.[7][31][32] Hass trees have medium-sized (150–250 g or 5.3–8.8 oz), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavour with 19% oil. A hybrid Guatemalan type can withstand temperatures to ?1 °C (30 °F).
I think the ones I saw in the Caribbean (maybe St. Kitts or Nevis or St. Vincent? can't remember) must be some other type. They could not be described as medium-sized.
Interesting history. The "mom tree" of California lived 76 years. It was a huge deal here in SoCal, and the local news was all a-buzz.
I was living in Glendale (CA) at the time, and almost felt like I had to go make a pilgrimage to La Habra to pay my respects... Humans are funny that way.
I turned my mom (in RI) onto the Haas a few years ago, and now there's never a moment she doesn't have fresh Guac in the fridge.
Plus salad--I have many different kinds of salads--potato, macaroni, seafood, antipasto.
And chips.
Casual tonight.
Cher
