I’m sitting in the salon, my hair drenched in color to keep the grays from popping through while typing this post on my iPad. What that has to do with okra is beyond me. Yet it thoroughly delights me that I now have a way to be productive while getting my hair done.
Girly things have never appealed much to me. It’s more drudgery than pleasure. I’d rather be elbow deep in cookie dough and gluten free bread baking than coloring my hair.
Yet, I always feel better when it’s all done.
Today, I’m going short. For years, I wore a pixie cut. Everywhere I went, someone stopped me to ask who cut my hair and if I had her number handy. At some point, though, I decided to grow it out. Four hair dressers later, I’d accepted the fact that my hair was going to look awful until it was at least to the bottom of my ear lobes.
I’ve been flirting with the idea of loosing my long brown locks for months and finally surrendered over the weekend. My life has changed so much lately…writing a book is a huge lifestyle change. School is on hold until the books is done, SS&GF is in the process of getting a new look, along with a few other new things in the pipeline. It’s time that my hair changes too.
My baby sister, Marcia, and I combed through hundreds of short cuts and picked six to show PJ, my hair stylist. A little shorter than shoulder length with layers to give the massive amount of fine hair some body is what I’m going for.
I can tell PJ is little nervous. I cried in his chair once during the ugly growing out phase. I promised him no tears this time, though. I hope he doesn’t sneak out before my color is done processing.
And the okra…
I’ve been thinking about it since I made it last week when we got another massive amount in our CSA share. I’m not fond of the slime in the middle of okra, but for some reason it magically disappears when roasted in the oven.
My favorite part it where it caramelizes and gets a little crunchy. If there’s no okra in our next CSA share, I’m going to pick some up at the store.
Stop by Two for Tuesday at A Moderate Life for other fabulous recipes.
Any big changes in your life lately?
Oven Roasted Okra
okra
extra virgin olive oil
freshly ground sea salt
freshly ground black pepperPreheat the oven to 450F. Line a baking sheet with heavy duty aluminum foil for easy clean up.
Wash the okra and pat it dry. Slice 1/4 inch thick. Place on baking sheet, drizzle with olive oil, and season with salt and pepper. Stir to coat.
Roast for 15 minutes, or until okra is soft, non-slimy, and caramelized in places. Serve immediately.
Note: The amount of olive oil, salt, and pepper needed depends on how much okra you have and your personal taste. Also, roasting time depends on how much okra your cooking at once.
Lauren
posted on July 30, 2010 at 11:34 am
Thank you for doing a post on Okra. I have always loved is in soups and gumbos, but never knew other ways of cooking it. This is on my must do list!
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Lauren Reply:
July 30th, 2010 at 12:01 pm
@Lauren,
Oops the the “is” was supposed to be “it”.
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Kim
posted on July 30, 2010 at 11:51 am
Oooh……I can’t wait to see your new hair!! Please share a picture.
Love that you can be productive while getting your hair done! I think I need an ipad! Christmas isn’t too far off! 
Kim
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renee
posted on July 30, 2010 at 11:56 am
We have okra growing in our garden, albeit very slowly… I am not a huge fan but my husband is. So I will have to try this way of cooking it. Maybe with some beets. Last week when my MIL was here, a Texan, we had black eyed peas and beets one night, things I don’t normally make, and she said that all we were missing was some okra. She likes to roll it in egg and cornmeal and deep fry it. Of course anything deep fried tastes good. But this way sounds much healthier!
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Chelsey
posted on July 30, 2010 at 11:59 am
My husband doesn’t like the slime in the middle either, glad you can fix that via baking (much healthier than deep frying!). I would love to see a pic of your new hair! You are quite the multi tasker.
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Kathleen
posted on July 30, 2010 at 12:02 pm
Finally I can come out of the closet!! This is the only way I prepare okra. So simple and no slime.
I love the way CSA’s force us to eat produce we never would have thought to purchase ourselves.
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Alta
posted on July 30, 2010 at 12:52 pm
You have to show us the hair cut ASAP! You know, I’ve never roasted okra in the oven before. You always do things in the oven I’d never think of doing – this is why I love reading your blog! It expands my horizons.
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Zoe @Z's Cup of Tea
posted on July 30, 2010 at 1:16 pm
Yes, I want to see your new haircut, too! And I loved reading the little snippet of your life, particularly in the context of getting your hair done while writing this post!
For a while I’ve been debating about getting my hair cut, too, especially with the heat, but I think I’ve decided to just let it be at the length it is right now. (My hair’s long, past my shoulders.)
Regarding okra, I’m not sure if I’ve had it before or not – I have a sneaking suspicion I have tried it, though, and if I did, I think I liked it. I’ll have to see about trying it this way now! Thanks, Amy!
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Maggie Savage
posted on July 30, 2010 at 7:24 pm
Ditto – we need a new pic! I can’t wait to see all of the changes. I love your blog just the way it is so I can’t wait to see what’s coming! No major changes for me – well, I haven’t been eating refined sugar thanks to you! Finally convinced me
That’s a pretty big change, right? xo
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gfe--gluten free easily
posted on July 31, 2010 at 8:43 am
Amy, I saw your photo via Twitter last night and I love, love, love your new haircut. It’s so flattering. You look like a movie star! You need to update your profile pic now.
A really good haircut makes all the difference in the world! I like being productive while doing things like that, too. And, I must admit I’m envious of the iPad users out and about.
I’m not sure on the okra, but if I’m going to try it again, it will definitely be your version.
Doing the non-refined sugar as much as possible, and it definitely makes a huge difference in how I feel. Playing with small amounts of dairy, but they definitely seem off limits foe me, so I’m glad my coconut oil arrived yesterday. Going to adapt my brown sugar choc chip cookie recipe to be refined sugar free and dairy free as well.
Best of luck on your book writing! It’s amazing what a huge effort that can be, and I say that not from personal experience, but just from having seen so many of my blogging buddies write books.
Hugsss,
Shirley
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Regina
posted on July 31, 2010 at 8:22 pm
Oh My Goodness, our okra started making this week so for dinner tonight we tried your recipe. I doubt I will ever fry okra again. My husband gave it an 11. This is my new Favorite way to eat okra!!!
Regina
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gluten girl in austin
posted on August 1, 2010 at 7:55 pm
I just made this recipe. Outstanding. The fiance even liked them, which he said he hated okra! Thanks for sharing this. I love a simple recipe that has such an impact.
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Amy Reply:
August 2nd, 2010 at 9:30 am
@gluten girl in austin, Glad you love it as much as we do…I think they’d be great dipped in ketchup. I know, a little goofy but it’s just the best okra ever.
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Alisa
posted on August 1, 2010 at 11:04 pm
I’ve never actually had okra in anything besides restaurant soup! This looks so different from what I would have expected – may have to seek some out!
I hope you share a pic of your new do!
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Ricki
posted on August 3, 2010 at 11:02 am
No convincing needed here. . . I adore okra! I’ve never had it this way and can’t wait to try it. And congrats on the new look & changes–very exciting.
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Butterpoweredbike
posted on August 3, 2010 at 2:53 pm
Short haired girls have more fun
Thank you for linking up with Two for Tuesday. I’m a celiac, so I’m always happy to see gf recipes.
My okra just started blooming today (gorgeous flowers!). I hope it has time to fruit. I could eat a ton of it. I never had it as a kid because all of the adults hated the slime. But as usual, the adults in my life didn’t know how to cook okra properly.
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Alex@A Moderate Life
posted on August 4, 2010 at 12:14 am
Ames! where is the picture babycakes of your lovely new style? I am laughing SOOOO hard right now! I TOOO was a pixie girl for years and even in adult hood have gone through two long phases of hair shorter than my husband’s! I love that we have the short cut in common!
Also love the okra recipe. My husband tells this heart wrenching story of being the baby in a family of 7 kids and the eldest ones told him that the boiled okra was baby iguana! Maybe this recipe will help him heal! 
BIG hugs and so glad you got so many great things happening in your life! Thanks for posting on the two for tuesday recipe blog hop! Alex@amoderatelife
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Christy
posted on August 4, 2010 at 9:49 am
I have never roasted okra – I will have to give it a go. You need to update the profile pic so we can all see the new do!
thanks for linking to Two for Tuesdays!
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Amy Reply:
August 4th, 2010 at 9:58 am
@Christy, I will update as soon as I get a good pic.
Thanks for hosting!
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girlichef
posted on August 4, 2010 at 10:51 am
I’m thinking I do not eat enough okra…this sounds fabulous. So glad you shared it with Two for Tuesdays this week =)
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Lauren
posted on August 4, 2010 at 6:31 pm
So I went to the farmers market toda….got okra…..and made oven roasted okra. DELICOUS!!!!! Thank you for a wonderful recipe.
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Amy Reply:
August 5th, 2010 at 9:15 am
@Lauren, Yea!! I love, love, love this recipe. Glad you do, too.
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Lauren Reply:
August 5th, 2010 at 1:31 pm
@Amy,
It is fabulous!!!!!!!! Fast, easy, delicious. My kind of recipe.
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Kitvy
posted on August 4, 2010 at 8:21 pm
I hope I can follow your way. Free sugar and gluten.
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Bethany
posted on August 5, 2010 at 10:01 pm
So, now that you have your new hair cut I think we need to see pictures
I’ve only had okra once and I actually really liked it even though my mom told me it is about the worst thing ever – she can be a little dramatic sometimes. I think I’m gonna have to try your recipe soon. Thanks for sharing This at Two for Tuesdays!
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Butterpoweredbike
posted on August 8, 2010 at 9:43 pm
Hi Amy! I wanted to thank you again for joining up with Two for Tuesday this week. I like you recipe so much that I will be featuring it in my “Best of the Blog Hop.”
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Tia
posted on September 5, 2010 at 12:00 am
Hi Amy,
It was funny reading this post because I just went through the same thing with my hair. (I didn’t think to take my iPad with me.) My hair was half way down my back, and I chopped it all off. Shorter than my husband’s, but he needs a haircut.
And, doubley happy about the okra recipe. I always make people order the okra when we go for Indian food because I love it so. But I haven’t figured out how to make it taste good at home. I think this is it. If I can eat radishes and brussel sprouts this way, and love them. I am positive this will be great.
Thanks!
xoxo,
Tia
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jeannette
posted on November 12, 2011 at 12:22 pm
thank you so much! we love fried okra ( i use potato starch since we are gluten free) but roasting is so much easier and i love the flavor!
thanks too for the spaghetti squash in the crockpot help – with our microwave not working, it is the perfect solution!
j
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