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?
- extra virgin olive oil
- freshly ground sea salt
- freshly ground black pepper
- Preheat 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.
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.