The house where we mostly raised our children was an older two-story dwelling that had likely had several owners before us. We’d bought it pre-children, thrilled by its roominess and by its relatively low price. Its exterior stucco was a light green, with darker green trim on its porches and windows. The colors fit well with the shade trees lining our narrow, one-way street. What was less thrilling was the color of its interior paint. Nearly every room was a dull, sickly looking green. Perhaps that shade of paint had been on sale when the prior owners were preparing the house to sell, or maybe they had some leftover mixture after the exterior was painted? We never got to ask.
We quickly set about redecorating to colors we found more pleasing. By the time our older child was born, we’d stripped both the paint and the wallpaper under it from most rooms in the house. The dining room became a shade of light blue, the living room even paler. A couple of the bedrooms got “photo walls” of spectacular scenery. The nursery had kid-themed wallpaper. I sewed curtains.
The room we left most nearly “as is” was the kitchen, where counters, sink, moldings, and a walk-in pantry broke the lines of the drab green. Our refrigerator, though, was the “avocado green” shade popular during the 1970’s and 80’s. I don’t remember whether the fridge had come with the house, or if we purchased it at an appliance store. Over time, it developed a slight list, so that to close its door securely you had to kick the bottom. (A habit we had to break when we eventually moved to a different house and bought a non-tilting fridge.)
The children have long since grown and set up housekeeping on their own. Their decorating tastes differ from ours, but to my knowledge, neither has ever painted a room avocado green. In retirement, we live in a townhouse with muted colors inside and out. An older friend who’s lived in this area most of his life characterizes our suburban milieu as “beigeville.”
Then, a few years ago, we succumbed to the dietary craze for avocados—on salads, on toast, as garnishes. The pits were nearly indestructible, as I found after they’d aged for months in our backyard compost bins. Curious for alternatives, I checked online for how to sprout an avocado pit. After several tries, I got one to put down a smallish root, then planted it in a ceramic pot, where it spent warm weather on our back deck, getting lots of sun, and enough water to keep it happy. We’d bring it indoors in cold weather, since our winter climate so far freezes too hard and too often for avocados. It was happiest in our south-facing kitchen window. By its third autumn, the avocado looked more like a small tree. It had grown so tall that we trimmed its main stem before bringing it indoors. We added a stake to its now-larger pot to encourage it to grow straight. Like the fridge we used to have, though, it too has developed a slight list.
This winter, our avocado tree has sprouted lots of auxiliary branches, with a spread that is encroaching ever more severely into our person-and-a-half kitchen. We’re not sure how much longer we can keep it. Do any of you in central North Carolina hanker for your very own kitchen avocado, with the transport to move it and enough indoor space to keep it happy for cold seasons to come?