Ripe

Avocados.  You have to wait until they are JUSSSTTTT ripe before you can eat them.  There is nothing grosser than eating an avocado that has not reached its prime.  It's hard and has a weird consistency.  Plus, it tastes like crap.  But, once you've placed it in the sun for a couple days, it reaches that dark green color.  When you squeeze it, it's not too soft, where you break it with a little bit of pressure, but you can definitely get that squeeze in.  And then, then you cut it open, and the color is a light yellowish green; plus, its soft and spreadable, but if you'd rather not spread it, it stays in its solid form.  And it tastes nutty, sweet (sweet?), and wonderful.  But alas, sometimes we let the avocado rest on the windowsill for a few too many days, and then all of a sudden, when its cut open its just a little too brown.  Even though it still tastes good, its bruises have diminished its appeal.  

there you go, there's the avocado.  

Now, I'm sitting here today, in my room, the window is open, and while there's a light breeze, the sun is still beating down, making it warm and beautiful.  I am wearing my newly made shorts (made them myself), a light tank top, and my hair is pulled back by a headband.  I'm eating a peach.  I'm thinking about cutting up the watermelon in the fridge and eating that next.  Maybe I'll go the the park for some sunbathing.  I'll take a book.  Right now I'm reading, "The God Delusion."  Life is good, Paris is good.  

I am the ripe avocado.  I'm just scared that soon, I'll become the brown one.  

Give me ideas on what to do with my time.

Please and thank you.