Blitzing right along, no issues.
I cooked again tonight (I know! What’s gotten into me!), I made okra, with the same sauce that I made for the green beans on Monday night. I cooked them whole, in a big frying pan with a spritz of PAM, 3 spoonfuls of crushed garlic (I buy it pre-crushed in a jar, so convenient!), mixed with several squirts of sriracha, a few drops of water to steam, and after cooking covered long enough to soften them, throw in a good dose of soy sauce then let that thicken and turn off the fire and eat.
Guys, it was so delicious. Also, stop saying okra is slimy. I’ve made okra many times, in many different ways, and it’s never been slimy. I’ve had it in gumbo, too, and it was just soup – not particularly slimy. So I’m kind of dumbfounded as to why I almost always get a polite rejection when I mention okra and mumbles about sliminess. It’s delicious, and maybe I’m just good or lucky, but it’s not slimy when I cook it. There are ways if you are willing!
Also…a cup of okra is 30 calories. That’s ridiculous! You could eat two heaping cups of this amazingly delicious, nutrition-packed vegetable, or for the same calories you could have a single graham cracker. I know which would fill me up and fuel me better.
I guess what I’m saying is, if you don’t have some sort of of childhood trauma associated with the vegetable, because you grew up in, say, California, so you’ve never really had it, give it a shot. If you’ve never tried it but have heard bad things, well, find out for yourself. It’s good eating!