SUBLIME SLIME?

  Jane Tunks called okra, “sublime slime,” but it doesn’t have to be. If you think you don’t like it, try roasting it whole. It’s divine, but without the slime! ROASTED OKRA Start with the smallest, freshest okra you can find. Leave the pods whole and cook them quickly. They will be creamy inside, not slimy, with seeds that pop when you bite into them.  ½ pound (about 38 to 40 pods) small, young okra pods, 2-to 3-inches long or less 2 tablespoons light olive…

Continue reading