Then use the butterknife to cut the avocado *in the skin*. Turn it over and grip the skin in the middle and pinch, sliding the flesh out down the sides. Your slices will fall right out. This also works for removing the entire flesh in one piece and then you can slice as normal.

I’ve got a ripe avocado waiting at home for me. Yum yum yum!
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We do still have a slow cooker because it’s nice for chili or ribs or whatever – when you have to pop something in the cooker and leave the house for the day.
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We love our Dutch oven. We gave away our slow cooker after we got it. Though it’s not quite a replacement for a slow cooker if you like to cook stuff while away from home, it does cook faster and better. Plus, it’s more versatile. You can use it on the stove top to brown meats, add the rest of your ingredients, and then stick the whole thing in the oven. You can even use it on a grill or open fire or with coals on the lid (get a lid with a lip for that).

Only problem is that it is HEAVY. And you have to season it. But that’s not a problem once you get the hang of it (and use bacon grease).

I’d like a dutch oven though.