FOR THE LOVE OF OKRA

a great many people dont care for it, but its unique flavor is worth

acclimating towards. Most complain about its mucous quality if cooked, but that can be eliminated if you steam it, discarding the liquid.

I love anyway and any way, fried in cornmeal batter is fine, but cooked

it is a special experience, the heart and soul of gumbo, a Creole dish.

Tonight, quite by accident, I discovered it without okra, that special flavor.

On an open flour tortilla, I laid Romano dehydrated cheese, covering it with Pace Picantes mild salsa sauce, heating it to warmhot in my toaster oven, and THERE IT WAS!, that distinct flavor of okra.

Now I can enjoy it when okra is out of season.

jb.