her new recipes to our Mockingbird session next week.”
“. . . and you may be asking yourself what the reason for all this is. It’s simply that I want my family to get good checkups when they go to the doctor. We all need to be more proactive about our health while we still enjoy our comfort food. So this morning I have for you my new version of tomatoes and okra,” Becca was saying as the ladies concentrated on the radio broadcast once again. “Yes, I know some of you think okra is too slimy, and you don’t like its texture. But I’ve got a few good tips for you that’ll make it easy to avoid most of that slime. My goodness, this sounds like something out of Ghostbusters, doesn’t it? Who ya gonna call—Becca Broccoli?!”
There was more laughter from the ladies. “She’s nailing this so far,” Maura Beth observed. “Although this is only the second time I’ve listened to her.”
“I want to see what happens when she gets to the actual recipe, though,” Connie added. “De-sliming okra is a mighty big promise. I haven’t seen it done in my cooking lifetime.”
But Becca delivered within a minute or two. “. . . and the key to cutting down on the slime is to sauté your okra quickly on very high heat. Don’t let it lie around in the pan because it will end up oozing all those juices some people just don’t like. Another tip: Cut your okra on the bias so that you end up with diagonal slices. That way more of the surface has contact with that high heat. Isn’t it interesting how the simplest tips can make your life so much easier in the kitchen? Now, we’ll be right back to talk about the versatility of tomatoes and okra for your more healthful lifestyle after this message from our sponsor. ”
As the latest deals from Harv Eucher’s Pre-Owned Vehicles held no interest for the ladies, they began their chatter once again.
“I know Becca has to be telling the truth about the high heat,” Miss Voncille commented. “I practically stew my okra on simmer in the pan. But then, I don’t mind the slime. I guess it’s an acquired taste.”
Connie was shaking her head and wagging a finger at the same time. “I never could get my Lindy to eat it. She always claimed it made her feel like she needed to clear her throat. But my little granddaughter, Melissa, just loves to eat it in gumbo. Of course, she doesn’t even know it’s in there mixed up with the rice and the onions and the chicken. She’s too distracted pushing her spoon around, and she says, ‘Gigi, I cain’t find the gum in here!’ So, I made up a cute little ditty for her, complete with cheerleader-type hand gestures—I forget the tune now—but the lyrics went: ‘Who took the gum outta the gumbo, hey? Who took the gum outta the gumbo, hey?’ Oh, she danced around and went wild!”
The ladies’ laughter erupted just as Harv Eucher’s revved-up blather about taking advantage of once-in-a-lifetime trade-ins finally came to an end, and Becca’s voice returned for some blessed relief.
“Welcome back to ‘Downsizing with Comfort Food’ on The Becca Broccoli Show. Next, we want to talk about using tomatoes and okra as a side dish or—as I most often prefer it—as a staple ingredient in my chicken or shrimp gumbo . . . ”
“There you go!” Connie exclaimed.
“. . . and it’s my suggestion that your pantry should never be without several jars of what I call my all-purpose gumbo base. Here in the middle of the summer with everything fresh and in season is when you should be putting up that gumbo mix for those cold weather evening suppers looming ahead . . .” Becca continued.
“I’m not a canner,” Connie admitted with a smirk. “I’m from the crowd that thinks Mason jars should be used to serve up humongous cocktails. Why, it’s all the rage at certain restaurants up in Nashville.”
The others nodded agreeably even as Becca rolled through her script. “. . . and another tip for lightening up that gumbo base would be to go with about half as much butter when you sauté. Keep your garlic and your salt and pepper for that all-important seasoning. Just take the plunge and use olive oil instead. It’s part of the Mediterranean diet that’s becoming increasingly popular everywhere. They say a little olive oil and an occasional glass