Hot Dishes in Hotlanta

I am on a 5 day tour of Atlanta this week Son3 and Friend are attending the Julliard Jazz Camp . It is a non residence camp, so I am here to enjoy the city and provide lodging. ( Meaning I am here to serve as a chauffeur/legal hotel room renter for Son3 plus Friend)

Don't get me wrong, I like Atlanta as much as the next guy, but the idea of riding the roller coasters in Six Flags solo or walking through the zoo alone is just not my idea of fun. Plus being here for this long I am pacing my activities. I am trying to do something interesting each day, and trying to do something I can't do at home. So far I have mainly been sight seeing and shopping. Today I am doing a couple of things I could have done at home but decided since I was going to be stuck here I could do them here.

Sunday night we rolled in. checked into the hotel and left immediately to find something for supper. Son3 was STARVING, but then he is 17 and is either starving, about to be starving, or will be starving again in an hour. We decided to try somewhere locally owned, but on a Sunday night not knowing where to go it can be difficult.

We found, quite by accident, a little place called Mckinnon's Louisanne. It is in a little shopping strip on a side street right off of Peachtree. It looked decent enough, so I sent Son3 in to see if the menu was agreeable. He stood at the door with a thumbs up so we went in. Now I have been in some places that are nothign like what you think they will be, and was prepared to be underwhelmed I might need to mention we were expecting a mom and pop kind of place with checkered oilcloth atop linoleum tables, serving red beans and rice and jambalaya. What we were not prepared for was a very opulent decor, white cloth setting and fabulous menu choices like trout Pontchartrain and grouper coccadrie. We were surrounded by wait staff dressed in white tux shirts and bow ties, who were amazingly efficient and courteous without being intrusive. Son 3 ordered the crab claws as an appetizer. They were sauteed in butter and served in a puddle of a piquant cream sauce (Oh my goodness, delicious does not even begin to describe it) While we were enjoying it, the owner stopped by our table, introduced himself and welcomed us to his restaurant. We were ooohing and ahhhing over the sauce. He told us he gets a bowl of the sauce once a week and dips bread in it. He claimed he has to limit himself to one time a week because more would be addicting. We agree totally.

I had the trout Pontchartrain. It was a perfectly cooked pan sauteed trout with a quick fried soft shell crab on top of it. I am not sure exactly what the sauce was but it tasted like a beurre blanc gussied up with traditional Cajun seasonings. The sauce was spare, but anymore would have overpowered the light flavor of the trout.

Son3 opted for the crayfish etouffee. It must have been pretty darn good because he ate it and it even had stuff in it he normally doesn't eat ( like vegetables)

Friend had a filet and judging by how quickly it disappeared, I would say he was pleased with his also.

Great meal and excellent service. Next time we are here we will go back.


Monday I met my S-I-L at Mary Mac's in Midtown. Cute not so little tea room, but they have several rooms so it does not seem as cavernous as it really is. It is a traditional meat and three type place. I had a vegetable plate ( 4 veggies constitute a veggie plate here) I really only wanted 3 (tomatoes and okra, turnip greens and squash casserole) so I told the waitress to just bring whatever was their best seller for the 4th. She chose the sweet potato souffle for me. I must admit I am not overly fond of sweet potatoes, but these were pretty darn good. It was nothing that I would call a veggie though. It was dessert in a bowl masquerading as a main course dish. It was a puree of sweet potatoes, butter, brown sugar cinnamon and a hint of nutmeg. My new great niece was with her grandmother ( S-I-L) and she loved every single bite I gave her. She wound up eating about a third of the bowl. ( Did I mention how adorable and smart and beautiful she is?) Overall it was good and a great place to sit and talk while eating comfortable and comforting food.

Monday night after picking up Son3 and friend we were going to meet S-I-L and her D-I-L plus the adorable, smart, beautiful baby. We were looking for a location that was mutually convenient but had no idea where to go. While driving down Peachtree, Son3 used my phone app and found a place with 4 stars. It was roughly 2 blocks from our car and had valet parking and they were STARVING so we decided to try it.

We pulled up to Einsteins, which is evidently a hip little American restaurant/bar. Fortunately, we/I were/was there early, before all of the beautiful people came out to play. The decor was trendy, urban spartan with a touch of funk.

The wait staff wore black with sensible shoes, Now I am used to seeing total black on the waitstaff, but more than half of the female staff had on little black dresses. You know those fashionable frocks that go easily from day to evening with just a couple of accessory changes? Well that was what most of the darling ladies were wearing. Our particular waiter was a precious young women who spent a good deal of time engaging Son3 and Friend in conversation. (What a gift...she occupied them off and on so I could spend time talking with the others. Again did I mention how amazing the baby is?)

This is one of those slow food establishments. Don't dare ask them for bottled condiments cause it is not going to happen. The guys started their meal with an order of scratch made potato chips. They are supposed to come with a bleu cheese cream sauce and herbs. The chef was kind enough to replace the blue cheese with cheddar and just threw in a few chives for color. OMG!!!!!!! How good are toasty warm freshly made chips. Forget the cheese! I could dive into a bowlful of them again right now. The serving was huge. They came in a heaping bowl about the size of a traditional family serving bowl.

For dinner, I could not tell you what anyone else ate. They offered a tuna sesame salad, so I didn't look one item further. I loved a seared tune salad better than just about anything. The dressing was nice and gigery (I think I just invented that word) with a touch of honey. It was sweet enough to carry all the ginger without being too sweet. I had 6 slices of tuna on a bed of mixed greens. In addition to the greens there was several sprigs of tarragon. Nice flavor compliment for the tuna.

The guys ( being 17 and bottomless) wanted desserts. Once again the chef was very generous in altering his standards to make it acceptable. ( no, fruit, no nuts, no whipped cream, no caramel) I think the end result was a brownie with some ice cream and chocolate sauce. It must have been pretty good because they both finished the ample serving in about a minute and a half. Lovely place and lovely time. I will go back again.

Tuesday morning I was up early to get them to their class. The bad thing is I have to look decent to take them since no matter how you slice it I have to walk through the hotel lobby to get my car. Since I was up early and the sun was shining and I was fully dressed and had make-up already in place, I drove around a little exploring the northeastern part of the city. I happened on a building that just had a big sign saying OK. There were a lot of cars around and I actually thought it was a used car lot at first, but the building looked to big for car sales. When I looked again I noticed the word "cafe" in very small letters under the big OK. I figured with all those cars it would be worth taking a chance.

This was a step back in time. I was taken to my table ( booth) by a hostess nearly 30 years my senior who had one what looked like black polyester slacks and a white bowling shirt with a big OK cafe over the pocket. ( Not to be confused with the gigantic OK Diner printed on the back) and met by a menu toting waitress dressed in a white 50's waitress outfit. I looked at her and then the menu which had ALMOST every possible combination of egg/ham/biscuit/toast/bacon/sausage/grits/hash browns. Basic juice assortment. Would you like the 4 or the 8 ounce serving of apple, orange or tomato juice? I would have loved to have seen sliced tomatoes offered, but it seemed melon and fruit cocktail were the "fresh" choices of the morning. I felt kind of like Jack Nicholson in Five Easy Pieces when I was ordering. I just wanted one scrambled egg, 1 link of turkey sausage and 1 slice of whole wheat toast. The menu has nothing less than 2 eggs, with 4 links of sausage and 2 slices of toast. I told them fine, and I would be happy to order that, but to just leave the other egg, sausage links and toast in the kitchen and bring me the 1 egg, link and bread. But it seems the cook always cooks the eggs together ...fine just bring me half of the 2 cooked eggs. After a couple of minutes of mental gymnastics, I gave up. The end result was my official order on one plate with a plate on the side, so I could remove half the eggs, 3/4 of the sausage links and one slice of toast, then have the waitress remove the plate I did not need. To be fair the place was very busy. Judging by all the laptops around me with people sitting on both sides of the table, I am guessing a lot of people in the area have breakfast meetings there and they have no room or time for menu alterations. The food was good and the coffee not only was really good coffee, but the coffee person walked by about every 3 minutes and would top off the cup. Every sip was a hot as the first and that was very nice. Would I go again? Not sure, but if I do you can be dang certain I will only go if I am really hungry!

Supper Tuesday night The Border Grill. Chain restaurant, nothing special, surprising or bad.

So, again another week of no cooking, no trying new recipes and no dirty dishes!

Ciao

Hot Diggity Dawg

Tonight was supposed to be a family night for us to talk about the few days we have left for the summer. Son3 has commitments for nearly every day yet we are trying to work in a vacation to see Son1 and Son2 in Portland. This evening he left for a meeting at 6 and came home at 10:15. The Hub was snoozing on the couch, so the family planning session didn't happen.

I had planned a teen friendly type of a meal (I am not sure when the last time we sat down for a meal together at night was) consisting of finger food, so we would not waste precious time with unnecessary eating implements assuring a quick clean-up. What is the saying? If you want to make God laugh, make a plan.

At about 7:30 (the original anticipated arrival time for Son3) I headed to the grill to try the newfangled recipe for that old standard, Hot Dogs. I found it surfing the web for grilling ideas and thought tonight would be perfect. The recipe was called Stuffed Wrapped Hot Dogs, which was about the most correct but unimaginative name they could have. It is a brilliantly simple recipe.

Stuffed Wrapped Hot Dogs

1/4 cup shredded kraut
1/4 small onion
4 slices sharp cheddar cheese
1 tablespoon thousand island dressing
8 fat hot dogs or brats
12 slices uncooked bacon

Heat the grill to medium
Drain the kraut then chop it finely and put it into a small mixing bowl. Chop the onion to a fine mince and mix it with the kraut. Cut the cheese slices in half then cut each half into thin matchstick size pieces Set aside. Put the thousand island dressing into the kraut onion mix and stir to blend. Add the cheese but mix lightly just to incorporate the cheese evenly through out the mixture. Take each of the dogs or brats and slice it longways, but do not cut completely through the hot dog. Spread each wiener open and stuff with the kraut mix. Then take one piece of the bacon and spiral wrap it around the dog. Use 1/2 slice of bacon and wrap it tightly around the center of the hot dog to secure the spiral of bacon a little better. Using tongs place each on the grill. Cook about 5 minutes then using the tongs again turn the dogs 1/4 turn. Cook about 3 minutes then turn then repeat the turning/cooking process 2 more times. Toast hot dog or hoagie buns on the grill. Put a dog in each bun and serve.

We prefer mustard so that was the condiment of choice for us, but use whatever you like. I served it with frozen oven fries. ( Like I mentioned earlier it was a teen inspired meal.) To be honest this was delicious, but it had bacon which makes anything takes really good. I am not sure I will make this again and I know I will not make it anytime soon. As good as it tasted it is too close to a heart attack on a bun. Tomorrow we will have to have a vegan day to counter all the bad things we ingested tonight but it was worth it.

These would be a great thing to take to a tail gate event where a grill was going to be present. They could be made, individually wrapped and tossed on a grill on location. Since they are stuffed the need for additional condiments and garnishes is minimal. I bet at a fall afternoon football game the smell alone would be worth the effort. Of course you need to balance it with lots of veggies!

Now I am thinking of football and possibilities. Leaving you with a big ole Roll Tide!

Cuban food and Cuban memories

My new favorite ethnic food is Cuban food. I love the flavor and the textures and the heat. If I were an excellent dancer just putting the first bite in my mouth would make me break out in some hip swaying, joyous island moves. Alas, I was never fabulous at dancing and now with the creepy knee dancing is just not happening.

If you had ask me in 1963 if I would eat much less enjoy Cuban food, I would have proclaimed no with a righteous indignation. After all I was a God fearing American citizen who lived in terror of Cubans. ( If I put in tags it would say something like Cuban Missile Crisis/ Bay of Pigs/ Cold War) I was in the third grade when the word Cuban first entered my brain. Prior to my 3rd grade year the only thing I knew of Cuba was that they grew sugar cane and it was an island. During that year I learned how treacherous and devious those Cubans were. I also found out that they had bombs aimed at my house. That same year I had a substitute teacher who told our little 3rd grade class that America had never had a war on its' soil so we were due one. ( DUH Revolutionary War, Civil War, French Indian, Spanish American???) Ah... the perfect thing to tell a kid who read the newspapers regularly, knew of the impending danger, and had a vivid imagination. It was the perfect storm for my 3rd grade neurosis.

Feel free to thank me now, before I go any further with this post. Because while the rest of you played kick the can and Barbie and watched Huckleberry Hound, I was on a one girl mission to save the United States from Cuban invasion. I looked for Cubans everywhere I went, especially in the middle of the night. It was a well known fact that Cuban terrorists were at large nightly in the middle class neighborhoods of Birmingham, Alabama. Each night when everyone in the family was firmly asleep I would sneak out of bed and stand at my bedroom window ( OK stand is a gross exaggeration. I would creep and have just one eyeball above the window sill to look for the Cuban militia) I had no idea what a Cuban looked like, but i was sure I could recognize them by their trench coat and Fedora.

I have no idea why I was so worried. Mom had worried enough for all of us and had a bomb shelter ready in the event the big one was fired into Alabama. She had an old desk in the basement that we could hide under, some old quilts for bedding, a transistor radio and she had several cans of Spam and jugs of water to assure our survival. Yep it would be My Beloved Sister, Mom, me and the Cockroaches. I guess Dad would be safe also but only if they attacked very late at night because he was never home before 9. Talk about a luxurious survival. Us on torn quilts listening to an am station while eating mystery meat. Think of the tales we could have told our children. Because all it takes to survive a nuclear attack is some bedding and potted meat right?

Advance through time to the present. ( I almost put the number of years but it was just too depressing to see in print, plus I am technically much younger than my age. Unless you hold that remark I made earlier about my knees against me)

Once again the grill called to me so tonight we had a Grilled Cuban Chicken. I found it while searching the net for some different ways to cook chicken. I think I am seeing how many days in a row I can use the grill because cooking on the grill is not really cooking. Plus, if I want to, I can pretend it's a picnic and use paper plates.

Cuban Grilled Chicken

About 4 hours before grilling the chicken make marinade

3 cloves garlic
1 jalapeno (seeded and white ribs removed)
1 small onion coarsely chopped,
1/4 c. cilantro
zest of 1 large lime
Just from the same ,now naked lime
2 tablespoons chili powder
1/2 teaspoon smoked ground chipotle
1/2 teaspoon salt
1 cup plain yogurt

Put everything but the yogurt in a blender and process it til it is the consistency of applesauce. It may take many starts and stops to get it pasty. Then add the yogurt and blend just until everything is incorporated. Pour it all in a large zip lock bag and add boneless chicken breasts. ( I used 10 half breasts). Put this in the fridge for 4 hours turning it about once an hour).

When ready to cook heat the grill to medium and put the breasts on it in a single layer. Leave as much of the yogurt goo on them as possible. Cook for 5 minutes and turn them. Cook til done ( less than 4 minutes if your breasts were as thin as mine were) Serve immediately with a tossed salad and rolls.


This had a nice Cuban taste and the one jalapeno did not add too much heat. I will do this again but will add about 1 1/2 peppers just to make it a tad hotter. It probably would have been very tasty and pretty on yellow rice, but that violates my cook it on the grill policy. In fact I even cooked ( warmed) the bread on the grill. I had iced tea to drink but should have made a mojita and the meal would have been perfect. The only thing I would have changed is the brand of yogurt I used. I had some plain Chobani in the fridge and the Greek style yogurt is a little thick for this recipe. If you don't like the flavor of cilantro you will not like this because it is pronounced. I love it so it suited me to a T. I would recommend it to anyone.

Since I am in the middle of grilling something new and different stay tuned tomorrow or the next day for a new and different take on the lowly hot dog. It's definitely nothing you are used to. ( Or maybe you are and I am just a stupid and inflexible hot dog eater). At any rate it will be a first for us!

Happy Chewing!

Accidental Copy-Cat Recipe Find

The upside of cooking a boatload of barbecue chicken is that you have a lot of cooked chicken to eat through out the week. It is also the downside. Everyday for lunch this week I have eaten barbecue chicken, which I do love but I am a little tired of it. Tonight for supper I still had 3 chicken breasts that really did need to be eaten, but it just had to be formatted differently than plain rewarmed bbq chicken. So I did what I always do when I am desperate for something. I did a very scientific Google search. I think I typed in something brilliant like " recipes using leftover barbecue chicken". Feel free to call me Einstein if you like! I can flat out come up with the ideal Google search almost every time My rationalization is if I keep it as its' basest level I might not hit a homerun but at least I will be somewhere in the ball park. Supper did not have to be perfect, just something that tasted a little different from what I had been eating all week.

BINGO! After about the 3rd click I found a recipe for Thai Chicken Salad


Thai Chicken Salad

3 C. bean sprouts
2 bbq chicken breasts, cut in bite size pieces
1 clove garlic
1 red Serrano pepper
1/4 c. salted peanuts, crushed
1 tablespoon fish sauce
1 tablespoon sugar
fresh ginger
lemon grass - optional
lime juice
Sliced scallions
1/2 peeled and sliced cucumber
butter lettuce leaves

Seed and remove ribs from 1 small Serrano pepper. Mince garlic. Using mortar and pestle smush (technical term) them to a paste. Mince a nickle size slice of fresh ginger and add it to the mortar. Mash it into the garlic/pepper pulp. if you choose to use lemon grass cut a small amount and put it into the mixture and crush it till it is pulpy. Take the pulp and put it in a small glass bowl. Add the fish sauce and the sugar and stir till well blended. Squeeze in the juice of 1/2 of a small lime. Let it sit until all the sugar crystals are melted ( about 4 minutes) then stir again. Add the crushed peanuts to the mixture.

Meanwhile back at the ranch, in a medium size bowl toss the bean sprouts, chicken, sliced scallions ( about 2 large, including about 1/2 of the green tops) and cucumber. Add the peanut mix and toss again. Serve on a bed of butter lettuce and enjoy.

We all know by now I did not exactly follow the recipe, which I believe is merely a suggestion. My Mortar broke several years ago and I didn't replace it ( but I really do need to) so in my world that meant taking the garlic and putting it through a garlic press. I did the same to the minced pepper. It created a really nice bit of pepper garlic goo. I had no fresh ginger, but I do have a tube of ginger paste that I keep in the freezer. ( Buy it at Publix and keep it there for all ginger emergencies. Ditto for the lemon grass. I actually have about tubes of different herbs and spices. All you have to do is hold the very top of the tube in your hand for a couple of minutes and it warms enough to squirt out a small dollop ( close to 1/2 teaspoon maybe) It looks like ginger toothpaste but it is a fabulous way to always have the flavor on hand in a convenient dispersal system.

When I mixed the fish sauce and the sugar I used turbanido sugar only for 2 reasons. First I really do like the flavor best, and secondly it was the closest sugar in the cabinet. Since it has larger crystals than regular white sugar it will take a tad longer to dissolve. I added the lime juice, but again veered from the recipe slightly. I thought the fish sauce was a little stinkier than I wanted to smell when I ate so I added about a teaspoon of une plum vinegar. It added both a little sweetness and a little more acid. Whatever you do don't be tempted to add any salt. The fish sauce has more than enough salt unless you are like my dad and salt everything at the table before even tasting anything. I used the dry roasted low salt peanuts. I put them on a cutting board and smashed them with the side of a meat tenderizer. The peanuts were coarsely "chopped". I am reasonably sure if you wanted to use a knife it would not upset the peanuts at all. I was just trying to speed the process without doing something silly like getting out the food processor. I hate to dirty an appliance for just one quick use when there are so many alternatives that will accomplish the same thing.

When it was time to plate I did not use the butter lettuce, even though it is a beautiful tasty green. If I were doing this for guests I would use it, but it was just for the Hub and me so we got the iceberg leaves. Excluding the time it took to run to the store and pick up the bean sprouts, it took about 10 minutes total prop time.

After a couple of bites ( I kept thinking this tasted familiar) The Hub said it tasted like the Chicken Thai Salad at California Pizza Kitchen. He was right, except I didn't have those crunchy bits of fried noodles. We will have this again a couple of times this summer, especially since I now have an entire bottle of fish sauce ( less 1 tablespoon) to use. I think next time I will add more cucumber and some snow pea pods, just for a denser vegetable dish. If Son3 had eaten this I would not have had enough, but he opted out and had a bbq chicken/cheese quesadilla.
Now thankfully the chicken is all gone. Wonder what I can cook outrageous amounts of this weekend?

98 degrees in the shade means peas and okra

We were at the beach for a few days, enjoying the holiday with several million other people at the beach. I understand I am grossly exaggerating but it seemed like millions. I was sitting on the beach reading when the glare off the gulf was so bright even my sunglasses could not contain it. Instead of leaving the beach I just turned around so I was facing the condo rather than the water. The condo has a boardwalk to the beach and steps down to the actual sand. It is wide enough that 2 people carrying beach essentials can comfortably walk abreast. I noticed what seemed like a lot of people at one time, so I put down my book ( Yeah right, book? Nope, I have become a Kindle freak.) and started watching the throngs of people. For almost 30 minutes there was a steady stream of folks coming to the beach. So using my method of math and calculating 2x 30 ( I figure the length of the boardwalk is about 30 people long) x 30 minutes time x all the condos at the beach is roughly 2 million, give or take a million and a half. Suffice it to say there were just entirely too many people there. Happily we left on Sunday. I love the beach as much as the next guy, but I like it best when it is uncrowded.

On the way home we stopped by an open air produce market. We bought peaches, corn tomatoes, cucumbers, shelled black eyed peas and okra. I got home and stuck them in the fridge. Since we had to have a traditional bbq on memorial day I didn't cook it until last night.

If the Gods of Olympus had an ambrosia meal, it had to be peas and okra. There is just nothing finer in the world. After slicing all the okra and dredging it in cornmeal ( I use yellow cause its prettier on food) I was going to try frying it on the burner attached to the grill on the deck, but just didn't want to stand outside in the blooming crazy heat to cook okra. Instead I took a jelly roll pan ( cookie sheet with sides and put about 2 tablespoons of vegetable oil in the bottom of it. I used the very technical process of using the backside of a spoon to spread it around the pan. I put the okra on the sheet (single slice depth) then sprayed the top well with pam. I popped it into a 400 degree oven and let it bake for about 10 minutes. I would like to report I carefully turned each piece over so it would brown evenly on both sides but I didn't. I just grabbed my metal spatula and turned it quickly. I let it cook for about 5 more minutes, moved it to the top shelf of the oven and broiled it for about 40 seconds. This tasted just like the real deal fried okra without all the mess and without all the oil. We all loved it and I can see me doing this all summer.

If we had peas and okra every day Son3 would be in paradise. Ok not really but he would like it alot. Paradise does not exist in his realm because he still has parents who require silly things like knowing where he is and what he is doing. Poor mistreated child!

Better than BBQ?

Memorial Day comes each year and every year we do what most of the nation does. We remember those who died for our country, briefly and thankfully, then begin the process of barbecuing. Son3 had an impromptu gang over to swim so the Hub and I kinda ignored them and set about doing what we were going to do anyway. Cook and eat! We had already decided on BBQ chicken and thanks to a little stop at a produce market on the way home from the beach had fresh sweet corn. The Hub seared the chicken and then we stuck it in an aluminum pans which we put on the grill ( turned down to low). Mix a bottle of your favorite bbq sauce ( the cheapest) and the same amount of real coke. Pour it over the chicken, seal the pan with foil and just let it bubble away for about an hour.

When the chicken had been cooking for about 30 minutes I carefully peeled the corn husks back without tearing them off the bottom of the corncob. I got as many of the silks off as I could then rinsed the ears off and wet the husks, leaving the water droplets on the corn ear. Pull the husks back over the corn and plop it on an empty space on the grill. Cook for about 15 minutes then turn using tongs. Cook it for another 15 minutes and then take up the chicken and the corn all at the same time.

I mixed 2 tablespoons of mayonnaise with 1/2 teaspoon smoked ground chipotle pepper. I took the cork husks and pulled them down but left them attached to the corn. The inner husks were still very green and soft so I pulled one off each ear of corn and used it to tie the husks into a "ponytail" type thing. ( It makes a handy corn holder, plus it just looks cute.) I slathered the mayo on the corn ( 4 ears) Then we each squirted a slice of lime juice on it. All I can say is wow! It was fabulous. I found the recipe on Chow, a website for/about food. They actually wanted me to sprinkle cheese over the corn, but we didn't need/want it. It is something I will do over and over this summer.

Since Son3 and friends were still swimming and I didn't have enough to feed everyone ( We were assured they would not be eating with us. ) I did not offer them supper. I was told after the fact that they were dying from the delicious smells.
Maybe Son3 will learn to let me know in advance they will be there when I am cooking and I will include all in the head count. As a result of not letting me know in advance plus having guests until after 10, he didn't get to eat supper that night. The next day he warmed up the leftovers for his lunch. He raved about the 2 ears of leftover corn and was disappointed there was no more for the next days lunch.

Insert violin music here.

I will let you know some more of our grilling adventures as the summer continues. I hear grilled okra is tasty!

Chow and Ciao