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I have yet to meet anyone who is not a fan of fried okra. Let’s be honest. It’s delicious and the best way to enjoy that violent little vegetable. The way my mom fries it up is the only way you should in my opinion. It’s the recipe my grandmother used; and more than likely, it’s the way her mother fried it, too. It’s crunchy without being fully coated in batter. It’s salty with just the right amount of sweet from the okra. It’s not sticky and slimy on the inside. It’s perfect.

The Only Way to Fry Okra

1 mess garden fresh okra, chopped

1 egg, beaten

Yellow cornmeal

Vegetable oil

Salt to taste

Once the okra is chopped into similar bite-sized pieces, salt to taste. Pour the beaten egg over the okra and mix. Cover the okra with cornmeal and toss until all is coated. Fry in batches in hot vegetable oil until crispy. Remove to a paper towel-lined platter.

Batter
Fry
Enjoy

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Last week, while attending the Kiwanis Pancake Breakfast, a family friend was leaving the room to head back to the office and said, “Enjoy the Heat!” while dashing out into the humid June morning. I’d never heard it said quite like that. Most people say, “Stay cool” or “Don’t get too hot out there.” But putting this positive spin on an inescapable heat like the one we are having this summer seemed the only way to make it through. Well, that and a good sno-cone.

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I’ll be honest; I’m the first one to complain when I start to sweat. It’s just not for me. My hair isn’t a fan; I can’t stand the tacky feeling you get after you cool off; and to be honest, no one looks good wilted from sweating. Yesterday, on my way back from Baton Rouge, I stopped in St. Francisville to get some work done before heading back home. I got so hot getting in and out of the car several times in an hour and a half span that my knee caps were sweating. I’m used to sweating behind my knees and such, but for the actual top-of-the-knee cap to be perspiring seemed a bit much. When I saw the sign for “shaved ice snow cones” I did a U-ie in the middle of the road and dared anyone to stop me from getting to that counter and ordering up a clear strawberry concoction for the ride home.

So, enjoy the heat. It’s here to stay.

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Have I mentioned that the tomatoes are coming in in droves at the Guido house? Every summer, we try to come up with a new way to enjoy those little boogers, and this past week we gave bruschetta another try. Our family friend, Nancy Kuehnle, told us about the bruschetta method she uses by toasting the bread with a layer of cheese before topping with tomatoes. So we gave it a try. Let me tell you. That’s the way to go. You don’t end up with the entire topping hanging off the toast on the first bite that way. It’s much easier to navigate and gives it a better taste, too.

 

Tomato prep…
Baking time…
Now, eat!

Garden Fresh Bruschetta

6 – 8 large tomatoes, peeled and finely chopped

1 loaf fresh French bread, sliced

Olive oil

Parmesan cheese

Fresh basil, chiffonaded

Salt and pepper to taste

Peel and finely chop the tomatoes. Allow to drain the excess juice in a colander while preparing the bread. Salt and pepper the tomatoes at this stage. Slice pieces of the loaf and brush both sides with olive oil. Top each slice with about a tablespoon of Parmesan and toast in a 350 degree oven until slightly crispy. Remove the bread from the oven, top with about 2 tablespoons of the tomatoes, dress with fresh basil, and a sprinkle of Parmesan. Run back into the oven until the cheese on top is melted. Serve warm.

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I’m not sure if you’ve been keeping up with the Netflix original movies lately, but they are killing it with new content this summer. I love to spend my weekends binging all kinds of Netflix original series, but this weekend I went for the Netflix original movies. Unlike the Disney Channel original movies of my childhood and teen years, these aren’t sappy and G (sometimes PG) rated. These are a little scandalous with a side of the “F” word. Enjoy.

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Brain on Fire

Based on a true story, this one has me worried now every time I have a brain “freeze” or headache. It really brings a new light on getting second, third, and possibly fourth opinions when you know something just isn’t right going on inside of you. Give it a watch and know that you are not one of the thousands that suffer from this rare autoimmune disease.

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Ibiza

I don’t know if I liked this because of Vanessa Bayer or because I just don’t see how they went so long without showers and sleep at their age. I feel like if I went on this trip, I would have to cry “uncle” a couple of hours in because they just don’t give up. They get shit faced each day and night without naps or sleeping in. They get on planes non stop and ride around in what looks like un-airconditioned cars while hungover or coming off of a high. I’m not sure I ever saw one of them brush their teeth. My point is I was amazed at how much I kept willing on this behavior scene after scene in order to find this mythical DJ.

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Set It Up

This one is a good old fashioned rom com with an update. The update to the plot being that online dating and “ghosting” are both referenced in this one versus blind date set ups and such. I really liked this one because of the realistic characters of the over-bearing bosses and the over-qualified assistants. Plus, who doesn’t love it when the two characters who hate each other in the beginning (SPOILER) fall in love at the end? I mean, who didn’t see that coming from the first second of the trailer?

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We are up to our elbows in tomatoes. Dad picked 50 ripe ones on Wednesday and added them to the already heaping countertops of about 75-100 already ripened tomatoes. However, what we aren’t seeing loads of this year is a bumper crop of cucumbers. Usually, mom can’t make batches of pickles fast enough. This year they are few and far between.

And we are Bread & Butter Pickle people. We eat them on burgers, sandwiches, and on a fork. We chop them up for potato salad, chicken salad, and deviled eggs. Mom keeps jars and jars of relish she’s processed from the pickles in our pantry for use throughout the year.

So, in hopes that pickling cucumbers will magically appear on our door step, here is our recipe for this delicacy.

Bread & Butter Pickles

4 quarts medium cucumbers, sliced

6 medium white onions, sliced

3 cloves garlic

1/3 cup salt

5 cups sugar

3 cups cider vinegar

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seed

2 teaspoons mustard seed

Do not peel cucumbers; slice thin. Add onions, garlic cloves, and salt. Cover with cracked ice; mix thoroughly. Let stand for 3 hours. Drain well. Combine remaining ingredients and bring to a boil. Pour over cucumbers. Heat just to a boil. Seal in hot, sterilized jars. Yield: 8 pints.

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Ok. I’m falling into a podcast black hole. I’m listening to ones that I’m hearing about on the news or in other podcasts, but they just don’t seem to be doing the trick. One that I came across was My Favorite Murder. The reason I’m not a fan is because these 2 girls really don’t have any sense of the “too soon” concept when talking about murder or dead loved ones. It wasn’t for me, so I gave up on them an episode in.

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What I did come across was The Last Podcast on the Left when I was listening to that one episode of the aforementioned podcast. While it’s pretty crude, rude, and socially unacceptable, it does dive deep into some things I’ve been listening to all year — murder, serial killers, and the strange parts of history. So far, I’ve listened to a little bit about the Jonestown “Death Tape,” which will give you nightmares and keep you up at night. Some of ole Jim Jones’ voice comes through pretty demonic and filled with crazy talk. I doubt I listen to each episode because … well … it may be too much for me.

My main point is that I need more podcasts. I like history. I like true crime. I like weird and strange stuff. So, give me your suggestions. Please. I’m begging of you.

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It’s my favorite part of summer. Finally, we have enough fresh vegetables to live off of them for the foreseeable future. So, here is a family favorite that we’ve enjoyed for summers as long as I can remember.

Pre-baked Eggplant Casserole
Yum.

I know, it’s not the prettiest; but wow is it good. We talked about it last night; maybe try it over egg noodles. That would be delish.

Eggplant Casserole

3 – 4 eggplants, peeled, cubed, and boiled

1 pound lean hamburger meat

1/2 onion, chopped

2 stalks celery, chopped

1/2 bell pepper, chopped and seeded

1 can cream of mushroom soup

1 teaspoon Cavender’s Greek seasoning

1/2 cup cheddar cheese, shredded

After boiling the eggplant, drain them and make sure all the excess water is removed. Brown the hamburger meat with the onion, celery, and bell pepper. Mix with the eggplant, soup, and greek seasoning. Pour into greased casserole dish and top with cheese. Bake at 350 degrees for 30 to 45 minutes.

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Yes. You read that correctly. I’m going through a bit of a ghost phase right now. As you know, I’ve taken to the podcast world full steam ahead and have been looking for some type of paranormal (slash) creepy ghosts (slash) true haunting story. However, the only ones I was finding were kind of cheesy; and after a few minutes, I would find myself changing the “channel.”

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However, a few weeks ago, I found one that was pretty amazing. It’s called Family Ghosts, and it tells a different story each week about a story that haunts a particular family, including two stories that haunt the host. I was hooked and quickly devoured it. Thankfully, Season 2 will be out this fall.

While ghosts are in the title, it’s not really filled with ghost stories. It’s more of things that plague you or gnaw at you from your past. Give it a listen if you like deep dark secrets with a side of gossip.

Another key point in my ghost phase took place last weekend here in Natchez. With the help of the Mississippi Paranormal Society, we at the Natchez Garden Club were able to host a paranormal tour and ghost hunting evening at Magnolia Hall. If you are familiar with Magnolia Hall’s history, you know that the home’s builder, Thomas Henderson, died in his bedroom on the first floor and still haunts it today. What I didn’t know is that more than just Mr. Henderson haunt this mansion’s halls. We met several children figures Friday night who seems to be in rather playful moods. They were playing with the light devices we had in the rooms, coming through the speakers we were using, and telling us about themselves in little broken phrases and words. I will say that I was thoroughly creeped out in the beginning; and by the time I left, I was ready to plan my next ghost adventure.

Ghost-hunting tools
Watching closely for strange figures.
Yep. That’s a flashlight. Yes. A ghost turned it on.

 

If you missed out on our first hunting experience, we’ve got a plan to have the team down again in the next few months. So, follow Natchez Garden Club on Facebook to keep an eye out for that event.

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Well, the parents went berry picking this week and came home with quite the bounty. Luckily, Mom is good at experimenting; so we enjoyed Blackberry Cobbler for supper.

Blackberry Cobbler

4 cups blackberries

1 2/3 cups sugar (divided)

Juice half lemon

2 cups Bisquick

1 teaspoon vanilla

2 cups milk

Cook down the blackberries in water with 1 cup of sugar and the lemon juice. Mix together the Bisquick, vanilla, sugar, and milk. Pour in the bottom of a greased baking dish, spoon in the blackberry mixture, and top with pads of butter. Bake at 350 degrees for 45 minutes or until bubbly and the “crust” is golden brown. Serve warm with a heaping spoonful of vanilla ice cream.

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Delta Brick

This past weekend, I was able to spend time with some of my favorite people from those college years. They are the people that met me as a shy freshman, molded me into what you see today, and keep me coming back to the now bustling Mississippi Delta over and over again.

Not only did I get to see some of the Tri Deltas that I spent many a day and night with drinking too much, staying up too late, and sometimes talking about absolutely nothing with, but I also spent some time Friday afternoon with my best friend’s two little girls.

When I was in graduate school, Addelyn was born and was the perfect little baby doll that we all got to play with, teach things, and learn things from. I taught her about The Family Stone while reading the classics to her, and she taught me that no matter how many times I crawl around on the floor for her, she’s not going to crawl herself until she’s ready. A few years later after I moved home, her little sister Avery came to play. This past October I got to spend a little time with this adorable blond haired, blue eyed girl. She’s sweet as pie and loves a good snuggle. Basically, I couldn’t drive fast enough Friday to get to Cleveland so I could see these two (and their mom and dad).

So what did we do on Friday? We baked a chocolate pie. Addelyn went to Kroger with us to pick up all the ingredients; we picked up Avery from daycare; and we headed home to get to work in the kitchen. They were eager to help; and somehow, I was patient enough to let them. Addelyn slowly stirred the chocolate and butter on the stove while Avery helped measure out the sugar and vanilla and even cracked an egg for me. They both helped me temper the eggs with the hot chocolate and pour the mixture into the crust. While they weren’t as patient for the baking to finish up, they did love the outcome that night after dinner.

To date, it’s one of the sweetest chocolate chess pies I’ve made; and I didn’t even have a bite.

A La Mode