Those of you who have been following Southern Bite for a little while know what a big ol’ softie I am – especially when it comes to my little boy. Well, last week he started a new preschool and to say the least, it was traumatic. But things are getting better and today was the first day that they got to go swimming at the new place. We decked him out in his Elmo swimming trunks and swim shirt this morning (they go swimming first thing in the morning) and we be-bopped our way to school. As we’re walking in, there wasn’t the usual “Daddy, I want to hold you.” He just walked right in without any thought, walked into his classroom, turned to me and said, “Bye, Dad!” Y’all I just about lost it. Bye, Dad!???!?!?! I quickly turned and walked out. Part of me wanted to snatch that little thing up and firmly instruct him that my name was not “Dad” but “Daddy.” I’m pretty sure I’m not ready for this. This weekend he was taking his first trip down a slip n’ slide and eating his first homemade grape popsicle, next thing he’ll be wanting to borrow the car. I keep telling myself that he’s only two, but he seems to be growing up so fast. Everyday brings a new word, a new sentence, a new question. Some afternoons he even looks different from when I dropped him off that morning. The way time is flying, I’m afraid I’ll blink and he’ll be graduating from high school.
I’ll make it. Y’all will just have to have patience with me while I whine. Just get comfortable, I’m sure there’s more whining to come.
A little while back, I showed y’all a great easy fried okra recipe that yields nice bite-sized okra pieces perfect for popping in your mouth. Then, I promised to show you my other hash-style method. (A quick side note about the word “hash”: Innocently, I posted a recipe a few months back for Heavenly Hash Brownies – a recipe that turns ordinary brownies into something reminiscent of the Heavenly Hash Eggs found at Easter time. Well, apparently, the link to that recipe has ended up on some sites that are… well,… er, less than desirable. THOSE OTHER “hash” brownies have a specific ingredient that you won’t ever find in my kitchen. So, just to clarify… if you’re looking for brownies to do more that fill your belly, you won’t find them here. Sorry for the confusion.) Okay, back to the okra. Well, here is the other method. This is the way my Grandmother and Mom have always made okra. And honestly, again, a cast iron skillet does it best.
- 1lb okra (4 cups cut)
- 1 tsp salt
- 1/2 teaspoon pepper
- 3/4 cup corn meal
- 1/3 cup vegetable oil
- Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water.
- In a large bowl, add salt, pepper, and corn meal to damp okra. Toss lightly to coat.
- Heat a cast iron skillet over medium heat and add vegetable oil.
- Once oil is heated, carefully add okra and remaining meal. Stir frequently until the okra is browned and cooked through (about 20 minutes). I also like to mash mine up a bit to get that hash-like consistency.