Do other folks out there do what my family does? All get iPhones and set up a little Family Group Messaging System? Well, my two daughters Amy and Emily, along with Donna (even though divorced now, we remain the best-est of friends) have done just that. And it’s such an incredibly efficient strategy for staying in touch, bothering each other constantly and having SO MUCH FUN!
The other night, daughter Amy (and mother of grandsons Daniel, 7 and Gabriel, 4) sent us this text.
I LOVE faith-stretching strategies such as that! My response:
A bit more of Amy’s explanation:
Me:
End of discussion until a couple of days later when we received this text from Amy as she, Orte and the boys were driving down to Florida for the weekend:
Okra is BY FAR my favorite summer vegetable. I grew up in north Georgia having to take a knife out to the garden nearly every evening, wearing a long-sleeved shirt in the summer heat, and cut the star-shaped veggie off its itchy stalks. But, oh my goodness! The taste! After my fried okra plateful, and then the gumbo, I was life-long-hooked.
Okra: Herbaceous, hairy, annual plant of the mallow family (Malvaceae). It is native to the tropics of the Eastern Hemisphere and is widely cultivated or for its edible fruit. The leaves are heart-shaped and three- to five-lobed; the flowers are yellow with a crimson centre. The fruit or pod, hairy at the base, is a tapering, 10-angled capsule, 10–25 cm (4–10 inches) in length (except in the dwarf varieties), that contains numerous oval, dark-coloured seeds. It may be prepared like asparagus, sauteed, or pickled, and it is also an ingredient in various stews and in the gumbos of the southern United States; the large amount of mucilage (gelatinous substance) it contains makes it useful as a thickener for broths and soups. In some countries the seeds are used as a substitute for coffee. The leaves and immature fruit long have been popular in the East for use in poultices to relieve pain.
— Encyclopedia Britannica (Well, not the pictures.)
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I LOVE chopping okra–the smell, the texture, the soul involved.
Just finished chopping this mess:
And my gumbo from the other night:
Just look at a few of the Health Benefits of MOKRA (my okra):
The pods are among the very low calorie vegetables. They provide just 30 calories per 100 g, besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
The pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition.
The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. It is one of the vegetables with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
Fresh pods are the good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring.
The gumbo pods are also an excellent source of anti-oxidant vitamin, vitamin-C, providing about 36% of daily-recommended levels. Research suggests that consumption of foods rich in vitamin-C helps the body develop immunity against infectious agents, reduce episodes of cold and cough and protect the body from harmful free radicals.
The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K. Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.
The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.
One medium onion, a few cloves of garlic, some okra, a few vine-ripe tomatoes (emphasis: vine ripe)
Sautee your chopped onion in a tad of olive oil. Add the chopped tomatoes and either a couple cups of vegetable broth (I make mine when I’m boiling corn or other vegs–don’t throw that nectar away!) or water. Simmer a few minutes. Then add the sliced-pretty okra. But not too long. You don’t want it all mushy. 10 mins is great. Don’t add much salt-you want to taste the okra!
So this morning I decided to “do church” by driving twenty minutes south from my place in Savannah’s historic district to Tybee Island. Even though the dark clouds kept threatening to open up, I communed with nature and thanked God for the beauties of creation.
(I wanted to take up an offering, but the obviously heathen beachcombers just would not cooperate.)
So I walked.
And looked.
And listened.
And then, lo and behold, at one point I glanced up from checking my stock portfolio …
… and all of a sudden JUST KNEW what my Tybee trip this morning was Really All About:
“Look! I am meant to Be a Lifeguard!”
And, clearly, the island is in dire need–the lifeguard stand stands sadly empty.
“Hey you! Yes you!”
“I’m talking to you!”
“That swimming suit looks ridiculous on you!! What were you thinking?!”
And a little later:
“Oh gosh, someone’s in trouble! I gotta take action!”
After the life save, I hurried back up to my post 14.
And then this “official” rescue personage came driving up …
… and asked me what the heck I was doing on a condemned life guard stand. Like it wasn’t crystal clear that I was saving lives while he was golf-carting around and looking at girls.
“Sir, for future reference, please do not climb on these old structures. And be careful climbing down.”
(As if a fit lifeguard like me would have any issues.)
If you need me at the beach, rest assured, I will be on the lookout.
I just got back from a very warm but invigorating and visually stunning morning walk. Today I trekked a few blocks over to Jones Street, one of the most beautiful residential avenues in Historic District Savannah.
I decided to look for GREEN on Jones, and boy did I find it! Here’s a (rather large) sampling of what I saw.
Go Green.
(Oh, and here’s an old post featuring Jones Street at Christmas.)
Okay, okay, I admit it. After getting over the terror of my slightly (?) insane old-age-related fear of becoming a grandfather, I have come to LOVE this joyful status in life. And if you’ve read my blog much at all, you’ve seen the grandies: brothers Daniel and Gabriel, and grandtwins Matthew and Madison.
Simply put, they offer me such tremendous happiness, especially since they live right here in my Savannah.
For example, yesterday afternoon, as I twinsat (is that a word?), Matthew wanted a back massage. How do they learn that at 20 months? So he climbed up on the couch.
And directed me with his little hand, as he watched The Disney Channel.
I will treasure those four minutes.
And earlier in the day, after the Savannah morning downpour stopped, the twins puddled their way to fun.
Daniel and Gabriel whooped it up in New Orleans last weekend at the Louisiana Aquarium, the N.O. Children’s Museum, and the IMAX.
1.Happy Chinese New Year 2014!The Year of the Horse. (The new year starts today, Jan. 31!)
2. Speaking of celebrations, as some of you know, the #%*! birthday of Yours Truly occurred earlier this month. What you don’t know is that, for some reason (which I should probably discuss with my therapist), I HATE being sung Happy Birthday to at restaurants. It just SO embarrasses me. I turn beet red. So when daughter Amy suggested La Parrilla for my family bday celebratory meal, I IMMEDIATELY said, “NO!” (probably too loudly) because of the huge sombrero …
… which must be worn as ALL the staff gathers round and screamingly sings, “Feliz Cumpleaños a ti!” I quickly chose another restaurant where I knew they did not serenade patrons.
And my %+&! bday passed by without the public festive vocalization.
Tonight after the gym, I went to La Parrilla for chimichanga. Feeling brazen, I ordered a mojito. And as required by restaurant rules (as opposed to simply glancing at my graying hair), the friendly, delightful waitress Kimberly asked to see my ID. I smiled and showed her my driver’s license, to which she seemingly sincerely and joyfully replied, “Oh! Happy late birthday!” I thanked her and went back to seeing how much salsa I could get on one tortilla chip.
A delicious meal later, I heard clapping hands, MANY thunder-clapping hands, and looked up to see a sea of La Parrilla employees–waiters and waitresses, the hostesses, the bartender, the manager, cooks, dishwashers, janitors, the owner, the business partners, the accountants, the CEO, the CFO, most of the diners (okay maybe I’m exaggerating a little, but not much) –walking (skipping?) from the other side of the restaurant. I thought to myself, “Whew, gosh, somebody’s in for it!” but smiled and pretended to join the revelry as the loud little army marched forward. I looked around to see who looked bithdayish. I spotted a chubby man with long dreads, eating a tamale but looking up and grinning at the clappers. “This is kinda fun,” I thought, ready even to clap and sing a tiny bit. The guy looked so happy.
But then, the musical marauders didn’t turn toward tamale’s table. They stopped at mine! Total confusion. But then it happened. The big sombrero …
… gingerly landed on my head (placed there by the CEO, I think). And louder than loud: “Feliz Cumpleaños a ti!” over and over.
But to my utter amazement (and probably because I wasn’t expecting it and it happened so quickly) I found myself actually ENJOYING the impromptu celebration.
So when the crowd left my table (looking winded and exhausted), but while tamale was still gazing (a little envious, I think), I threw the sombrero down on the floor and expertly performed the traditional Mexican Hat Dance.
That showed them. And I thought it was a good way to thank Kimberly, as I sat back down to enjoy my complimentary sugary sopapillas.
3. Another great winter soup, made with (among other things) beet stems and beet greens
NealEnJoy 