Woe to be an avocado. First, California's epic drought has been drying up avocado supplies across the country. Avocado prices have been increasing, and fast food chain Chipotle Mexican Grill said it would consider getting rid of avocados temporarily if costs continued to rise. Now the New York Times is basically axing the buttery treat out of guacamole, proposing an alternative ingredient instead: peas. New York Times food columnist Melissa Clark has sparked outrage across social media after publishing a recipe that calls for English peas to be added into a traditional guacamole dish. In the column she writes, "The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip"/CNN. More here.

Question: What do you think of the idea of adding peas to your guacamole dish to make it go further in these times of scarcity?

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