okra

 

A friend gave me a wonderful gift today, a bag of garden-picked okra.  If you don’t know what okra is, it looks like this.

In the South, okra is prepared in a variety of ways such as boiled with tomatoes (too slimy for my tastes); added to gumbo and soups (again, too slimy); and my favorite, fried!  My mom makes the best fried okra, but I thought I would give it a shot.  Of course, since I have been a little Cajun-ized, I had to spice up the cornmeal a bit with some Tony’s.  If you don’t know what Tony’s is, that is a whole other subject . . .

Before cooking up this crispy batch, I had been talking with my friend in NH and she was pining for some okra.  So I put aside a portion for her (which I promptly ate).  I know that’s what she would have wanted – right, Candace?

Thanks to my friend, Mary, for sharing from her garden.

So yummy!

glenda