Baked Okra for a Simple Dinner


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Do you like okra? Is it too slimy for you? Maybe you should consider baking okra for a quick to prepare dinner.

Everyone seems to want their home inspections on the weekends. On Sunday, I was already driving all over the area, when I had a call asking me to do one more inspection that day. I try to be helpful, but three inspections in one day with many hours of driving was not for me. Furthermore, the heat was a bit too much. Home inspectors have to work in environments that are inadvisable for health. Needless to say that I was worn out by the end of the day, yet I had to make dinner for the family . I wanted to do something simple, which often means a pasta dish for me. With so much okra available, I hit upon a baked dish that was easy to make.
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Pruning Back Tomato Vines


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In June, tomato plants in Houston wither, while beans and pepper plants continue to produce.

I am re-evaluating choices that I made. The okra was not placed in a great location, so the plants have not thrived. The eggplant has done well. I have found that they do alright with afternoon shade, or maybe I should say with partial shade, since I have a plant that is producing with afternoon sun. The squash has needed the full sun, as do the pepper plants. The bush beans have been consistent producers, but I am waiting for the yard long beans which I planted later in pipes. These beans have lush and dark green leaves, so they seem to be a good fit for that experiment.The cucumbers are chugging along, while the green onions look like they are quite happy. The one plant that cannot handle this season is the tomato.
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Will My Children Eat Okra?


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An abundance of okra leads to a meal with mixed results.

In between the storms and the heat, my garden is taking on the appearance of a jungle. I did manage to tame the chaos to a degree for my daughter’s birthday. However, pants are beginning to grow on top of each other, so I transplanted a few to open spaces, while clearing away the damage. In a quiet moment, I spotted Katya pulling out a seed packet. She calmly walked outdoors to several spots, placing watermelon seeds carefully into the ground. When I came upon her, she proudly explained how she made sure that the birds would not eat the seeds by having the dirt cover them. I hugged and kissed her for her efforts.
    My New Zealand Spinach is popping up all over. This vine crowded a few of pepper plants out of the sun light, so I had to move them. Peeking their heads out through the spinach, I am finding my okra is doing well. Okra and jalepeno plants have set many flowers leading to a bumper crop. On top of my own okra, my mother came for a visit bringing okra from another gardener. This was not a bad thing in my wife’s view. I do not know how she came to love this vegetable. She was introduced to it when she was in her late teens.  I have never met a person who is indifferent to okra. There seems to be those who love it or hate it. Maybe those who have never eaten it do not have an opinion.
    I love frying okra. Simply coating them with flour to be stir fried is the most common method of preparation in my house. I do like coating them in batter to be deep fried. In both ways, I do use quite a bit of oil, and I wanted to reduce my oil usage. I used to make gumbo often, and this goes over well. Since I was preparing Whiting fillets, I decided upon a steaming/braising dish. I added vinegar to water. Once the water came to a simmer, I slipped in the fillets. They cooked fairly quickly. I placed them on a covered pate while seasoning them with salt, pepper, lemon juice, and a little melted butter. The cut okra went into the water along with a diced onion. After five minutes, I scooped the okra out. I added chopped cilantro, red wine vinegar, and feta. A quick dinner was completed with already prepared rice.
    The baby and my son ate the okra. My daughter had her reservations. The gooey quality of okra does not always go over well. In the end, she determined that this vegetable was not for her. She has eaten okra when I fried them, so I guess that I have to stick with that cooking style for the children. My son, who is older, ate without complaint. I consider that a success. He is in the not fond of okra camp. My wife was quite happy. I have seen pickled okra, but I have never tasted it. I wonder if the texture is more acceptable to children. I think that I should try that preparation next.

Greetings

This site came out of my desire to write about my love of gardening, but also to connect it to my knowledge derived from home inspections. That is why I tied it to the home inspection site.If you have questions, you can email them to me (frank at yourhoustonhomeinspector.com). For home inspections, call 713.781.6090.
Happy gardening, Frank

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