Over the weekend I mentioned that I was going to meet Juli Bauer and Geroge Bryant, and let me just start off by saying they are such awesome people! I had a ton of fun listening to them speak, getting The Paleo Kitchen signed and meeting them! I also was able to meet some more Austin area people who are into the Paleo community, and that’s always fun.
The only negative of the night was that the AC was broken in the gym, and everyone was sweating. The temperature in the gym had to be at least 85 degrees, plus the heat from having people packed inside. Note to self, trying to fan yourself with a cookbook does not work. During the talking portion, I was starting to get a bit lightheaded (I’m pretty sensitive to heat) and I was just imagining myself passing out in front of everyone. I was sitting three rows back from where George and Juli were talking, with no one sitting in front of me in any of the rows. I had a clear view of George, who would have clearly seen me pass out. How embarrassing would that have been? Luckily that didn’t actually happen.
Okay, if I thought I was really truly going to pass out, then I would have walked outside to get air and get my blood pumping, but just entertaining the idea of passing out in front of George and Juli was equally laughable and mortifying.
I’ve really been enjoying this roasted okra, which surprised me. I picked up okra from the farmer’s market after requests from all of my family members, but I myself wasn’t too excited about it. The only other time I had eaten okra was in a soup that my parents used to make, and I was not a fan of the flavor or texture. Honestly, I think I just didn’t like that soup.
Since roasting okra, I’ve found that I enjoy the mild flavor and soft texture. If you aren’t a big fan of okra, and you’ve never had it roasted, I recommend giving this recipe a try. Maybe you’ll discover that you actually do like okra too!
- 1 Quart of Okra
- 1 Tablespoon cooking fat (coconut oil, avocado oil, lard)
- 2 Teaspoons dried thyme (or 2 tablespoons fresh)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Slice the okra into equal sized pieces and toss with oil, thyme and salt and pepper.
- Spread the okra onto a lined baking sheet and bake until soft and lightly browned, about 25 minutes, stirring once halfway through.