First, the garbage can trick. This simple modification will make it much easier to put a new bag in after taking out the trash. Jillee from www.onegoodthingbyjillee.com shares this, and I thank her, because:

You know the frustrating way that a new trash bag refuses to lie flat and a bunch of air gets trapped between the bag and the can? Luckily, Jille says, there's an easy way to prevent this problem from ever "bubbling up" again, and all it takes is your power drill and a drill bit.

Drill a couple of holes into either side of your trash can about halfway up from the bottom. Then when you go to put a new trash bag in, the holes will allow air to escape and prevent that pesky bubbling effect. With a fix that takes seconds to complete, you can eliminate the annoyance from an otherwise simple chore.

With that piece of cleverness under our belts, let’s talk next about why we should be grilling our avocados. I know the two topics don’t relate, but it’s OK…it’s all good and great news.

Avocados have been the “popular kids at school” for a long time now. You’ll typically find them mashed into dip-worthy guacamole, thrown onto any sandwich labeled “California this or that,” or beautifully displayed on top of Instagram-worthy breakfast toast. More and more folks are adding them to their green smoothies and even pureeing them into their refried beans (scrumptious!).

But the pros at America’s Test Kitchen recently tried a new execution for this fruit that expanded all avocado horizons: they grilled it. They say, “Not only does a halved avocado have a great face for grill marks, but the char elevates what we already know and love about this creamy, subtly flavored fruit. Just when you thought avocados couldn’t get any cooler or taste any better…”

They also say the process couldn’t be simpler: “Simply halve a borderline under-ripe avocado (a ripe or very ripe avocado will turn to mush). Keep it in its shell, drizzle the cut side with olive oil and season with salt, pepper, and a little garlic powder. Grill on high for 2 minutes until grill marks appear.

“After the quick trip on the grill grates, you’re ready to slice, dice, or mash the avocado as you please. Rest assured the Test Kitchen cooks aren’t asking us to sink our teeth into avocado that’s hot or even warm. The avocado’s stint on the grill grates is so quick it takes no time at all to cool to its usual room temperature.”

What’s more, you can even grill an avocado and then refrigerate it until you’re ready to use it, which the Test Kitchen cooks found helps prevent oxidation. They report that they tried mashing and refrigerating a grilled avocado, and the next day it still carried its vibrant green hue without any discoloration.

You might be thinking to yourself, “Sure, I can grill avocado—but should I? What’s the point?” Samantha Block, one of the Test Kitchen pros offers a resounding “YES! A million times yes. And the point is that the end result is AMAZING: grilled, charred avocados taste more . . . avocado-y.”

And I’ll conclude this tutorial with her explanation: “Avocados are a relatively plain canvas that requires pepper, acid, herbs, or Everything Bagel® seasoning to taste like something. They have an identity. They have more to say. The char transforms the pale green color into an intensified emerald green color. There is a subtle sweetness to them. By using that borderline under-ripe avocado, the exterior is slightly softened, but the overall avocado structure is still fully maintained. It’s that little something extra that I very much encourage you to try.”

I was motivated to take her advice, and she was right—spot on! We stuffed our grilled avocados with our version of pico de gallo, and were amazed at the flavor difference. This truly is an easy and incredibly delicious way to expand our avocado horizons.