2% avocado? Mon Dieu!

Here's a tribute if you will to my blog:

Putting aside the whole scandal of Kraft's loose interpretation of guacamole, have you ever thought to yourself at one of those pot luck parties that your friend's/co-workers/aunt's guacamole doesn't look quite right? It's a bit pasty, or sort of has a grayish tint to it? Let's get one thing straight ladies and gents: Guacamole = avocado (preferably a Haas) gently mashed. If it doesn't have chunks of avocado in it, then it really can't be called guacamole. You can throw in some (and why wouldn't you?) fresh lime juice, cilantro, maybe some red onion, definetely salt, and pepper, and I like mine with some diced tomato (seeds and juice removed), but really the star of the dish is the avocado. Corn starch? soy bean oil? green food coloring? That's just preposterous! I'm sure most home cooks aren't adding the aforementioned extremes, well I should hope not, but seriously if you mix in (and you can call me a food snob) but if you're using anything to make it "smooth" like sour cream or plain yogurt or mayo -- uggh! then you're degrading the integrity of avocado!