Day 338: Hillbilly Korma

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Pictured: Onion, spinach, okra, and spices cooking down.

It has only been in recent years that I have become decent at judging the time it takes me to fix supper and have it ready at a certain time. I still gauge my time poorly and have supper ready to.early or late.

Last night I got supper ready about 15 minutes early, but that is only because Kit got home late. Besides with a simmer sauce the longer it stays in the pot the better it will be.

I boiled a whole chicken (mostly thawed) with some salt. Sautéd two medium sweet onions until translucent then added a few handfuls of chopped okra and just over 1 cup of frozen (thawed) spinach. Dash of salt, garlic powder, and two pinches of dry curry powder (I love this Sharwood’s brand).

When the chicken was ready, I deboned about half of the little boiler chicken and threw the bite sized pieces into the pot with vegetables.
Finally, I added a whole jar of Sharwood korma sauce (mild) and a half can of coconut milk to stretch out the jar sauce.
I turned the pot to low until we were ready to eat.

Basmati rice cooked while the veggies were cooking. Then I just stirred the rice, turned the heat off, and left the lid on so it would stay warm and moist.

I was worried the okra would go super slimy but they were perfect. One bag fewer in the freezer without having to batter and fry them! At least the okra is forcing me to be a bit creative.

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Day 163: Fry It Up

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Fried up some okra for folks at work. I can’t tell if it was good or not. I loved it but my coworkers will devour anything that sits on the table unsupervised.

I’m glad yo offer the experience to some coworkers that had never had okra at all.

Another coworker brought in a delicious chocolate cake last week. Instead of eggs she used mayonnaise. I feel silly that I have never heard of that but now I want to try it.

I wonder how ketchup red velvet would taste. Hahahah

Day 149: In Bloom

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This post I am going to double up on some pretty flower pictures. There are just so many pretty ones out there!

The first is a bloom on my okra plants. This is our first year growing okra on the farm. Now Kit may have known what their blooms were going to look like but it was quite a treat for me.

Okra grows on thick stalked plant a about five or six feet tall. We have a non-spiny variety….supposedly. I have to wear gloves or I’ll feel like I have been playing in stinging nettles. Maybe not quite that bad but close.

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My next wild flower may not bring everybody joy. Even ragweed looks pretty from a distance. Kit usually refers to this flower with some colorful adjectives because he has pretty severe allegies to everything outdoors.

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My final flower is a landscaped plant. I saw these pink and purple blooms in a box at SIU’s campus while I was in Illinois.
I don’t know what this booger is but it sure is beautiful.

Any flower experts want to take a stab at it?
I haven’t even done your basic Google search so you Magellan easily be able to turn up something.

Day 137: Okra

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Our okra started producing a few weeks back and once it started it is going great guns. Kit likes fried okra but was not impressed with pickled okra. I tried pickled okra for the first time last year. I first tried pickled okra while working at a State Park in Texas. A couple of Park Hosts even gave me a jar as a goodbye gift. They were awesome Park Parents. I have about five half rows of okra growing. Which equates to about 500 feet of okra plants and each plant produces several pods. Several pods each week :-) Kit put up several more quarts of okra while I was work the other day. He has also put up his first harvested Lima beans and boy is he excited. Have you ever tried pickled or fried okra before? One of the transplant Kentuckians I work with confessed he had never.eaten okra.