I’m very picky about my okra. So when my daughter tells me to keep what I touch at the Farmer’s Market, I tell her she’s crazy. I will stay picky. The only way to know okra’s good is to touch. Some big ones have the velvety feel of tender youth. Some small ones are hard and almost prickly on the fingers. They are okay in soup or gumbo. But not dipped in batter and fried in the wok.
People look, pull up masks, move. I know, virus. But nobody eats okra raw.
College educated daughter. They don’t teach cooking there.
Monica lives in the San Francisco Bay Area with her husband and two foster dogs. She taught parents how to raise their toddlers for twenty-five years before retiring in 2015 to write. The secret to toddlers is to make sure you get enough sleep. Monica hasn't found the secret to writing, yet, but is diligently working at it. See links to her on-line stories on the publications page.
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