Hallelujah!

This morning I was surprised to find several ripe tomatoes. We had had one or two small Roma tomatoes daily this week--not nearly enough! They really ripen fast once they start. I don't have enough to can yet, but I don't care right now; I want to eat my fill. My family knows my fondness for tomatoes. Today's catch included the pink Arkansas Traveler, which is so sweet and good.

We have having just a bit of okra. That is a little late this year because of some weather problems at planting time. My husband likes "stewed" okra when it is very young and tender. He calls it "succulents." That is a real treat. Of course, there is nothing like fried okra. I keep it very simple: I slice the tender pods rather thin, marinate them briefly in buttermilk, coat in cornmeal, and drop in hot canola oil, frying to a nice crisp brown. Oh my! Can't do that often, but it is such a treat.

Vidalia onion is our favorite onion, of course, and I like to stock up on that when it is at a good price. I never thought I would see onions priced so high! Anyway, years ago, at Wal-Mart, I found a microwave dish shaped like a Vidalia onion; in fact, it was produced by the Vidalia people apparently. This little contraption was in the onion department, and I have had that one for a long, long time, but they are still available, I think all year long. I like to follow the directions, take the outside peel off the onion, slice off the very bottom root end and a slice off the top, and then make cuts into the onion all around the top. I add salt and pepper and either oil (canola or EVOO hello Rachel Ray) or a pat of healthful spread, and put the top on securely. I microwave this for 5 minutes and let set for 2 minutes. This is just too good, in our estimation. People in other areas say they can't find these cookers. This was such a hit with my sister and neice that I bought several for them. We found that slicing yellow and zuchinni squash, onion, green pepper, etc., and adding the seasonings and microwaving is just out of this world. Each little "onion" is just about serving size. It's hard to stop with just one. I wish I could grow Vidalias. Dream on.


I have done the above for lunch today, along with roasted chicken leg quarters seasoned with "pappareeka", as Paula Deen pronounces it, and those wonnnnnnnderful tomatoes. How easy is that. Life is so tough, but somebody's got to do it........