April 16, 2006

It Isn't Easy Being Green

I arrived at my brother in law’s home today for Easter dinner, to have him say to me, “And we have roasted vegetables. I bought them ready prepared, but they look good. Roasted broccoli, cauliflower and okra.”

I said, “Ooooh! Okra. I LOVE FRIED OKRA! I bet its GREAT roasted. I cannot wait.”

Hours passed and it was time to eat. The roasted vegetables came out of the oven from being heated and I stood there as my sister in law (his wife) took them out and set them upon the counter. It was my intent to grab a piece of okra before it hit the table. But when I gazed down upon the roasted vegetables I saw broccoli, cauliflower, and…. brussel sprouts.

I looked at my s-i-l and said, “Hmm. Where’s the okra?” and she replied, “There isn’t any okra in this Sweetie…”

Hunh.

So I waited and said to my brother in law eventually, “Umm… there’s no okra. It’s… brussel sprouts…” and he said, “Oh. Yeah. I get them confused with okra and collard greens…”

WHA?! How IN THE HELL, does one confuse OKRA with BRUSSEL SPROUTS or COLLARD GREENS?! Good God. They look NOTHING alike, not to even mention the taste as I personally would rather poke my eye out with a frickin’ pencil than EVER eat another brussel sprout for the rest of my life and that goes damn close to the same for collard greens. But Okra? Especially deep fried? Heavenly.

But then I realized, he’s a Joisey Boy. So I said, “Evidently the problem is you’ve never actually seen or tasted the three of them or I promise you, you would NEVER have confused them…” and he said, “Yup. I’ve never even seen them…”

Good Lord. I’ve got to make that boy some fried okra next time he comes for dinner…

Posted by Boudicca at April 16, 2006 10:04 PM | TrackBack
Comments

Skippy, you are a true southern girl. My first love is tomatoes and okra is second and the two stew together is just fine, thank you. Jusr cook 'e, with a little sale and some sweet basil and drain a add a slab of good country churned butter to melt over the mess while it is still boiling hot. Ummm, good--espeially with a slab of cornbread made from coarse yellow meal.

Posted by: GUYK at April 17, 2006 03:22 PM

What is this "okra" stuff of which you speak?


Another Joisey Boy

Posted by: Jim - PRS at April 17, 2006 04:10 PM

Jim, when you get to Austin, we'll fix you up right! Some fried okra, stewed okra and tomatoes, okra gumbo, okra and fried potatoes... Man, I'm makin' myself hungry!

Walrilla

Posted by: Walrilla at April 18, 2006 08:23 AM

Food comes in green colors? Huh. I can't see why you'd want to eat anything green. When the steak turns green, I throw it away.

Posted by: Ogre at April 18, 2006 10:28 AM

Fried okra is heavenly, isn't it? I spent my junior year in Paris, and one day a tour guide took us through the "african quarter" to show us all the exotic things that had been imported. She was especially proud to point out a bin of long green vegetables that she called "gombo," straight from Africa. She started to explain what they were and how people cooked them. I almost didn't want to let her down by telling her we ate them at home in Georgia all the time.

Posted by: Calamity Jane at April 18, 2006 10:43 PM

It's just not gumbo without the okra. I like it fried, too. I love greens of all type (collard, mustard and turnip) and the brussel sprouts are okay, too. I'll eat anything green except steak. Jim: I guarantee we can find you some fried okra in Austin.

Posted by: Dash at April 19, 2006 03:49 PM

I've been a cashier at a grocery store for a few years now, and I still confuse beets and turnips, Cilantro with other greens, appricots and asparagas, and a few others that I should know the difference between. I just don't like veggies enough to care about the differences between them.

Posted by: Andrew Ravencroft at April 21, 2006 01:40 AM