Internet

[rebness]

Hmm. With regards to the phone poll, I guess it shall be a fanfic-reading. I'll probably read part of First Light and part of one of the parody fics.

I wish I could bloody finish one of the dozen or so fics currently in limbo on my computer. INTERNET, you destroy my life.

Anyway! Phone update tonight, hopefully.

In other news, I cooked my first ever lasagne on Saturday. Don't look at me like that. I cook tons of stuff, but lasagne has always baffled me (sauce first? Sheets first? what goes on top? OMG IS THIS RIGHT?)

In the end, my lasagne was eclectic at best. Ingredients included a dash of tabasco, courgettes, mushrooms and...er...okra. The okra made it taste so good. The family were all, "what is that gorgeous taste?" and I'm all, thank Asda for its Indian food section. Hardly Italian cuisine, but then there's debate over whether the British in fact invented lasagne, so I'll stand by it.

I also discovered the ultimate oxymoron yesterday, courtesy of Mary. BRITISH WINE.

*Gags*

Comments

[rebness.livejournal.com]

Oh, God. I have to try that recipe now!

[wiebke.livejournal.com]

Living in the South I've had lots of exposure to okra. It's really exquisite with tomoatoes. You saute onions and a bit of garlic in a pot, then once that's done, either fresh or canned tomatoes, chopped, then chopped okra (across), water. Add salt, Cajun spices, black pepper to taste and let it simmer for an hour until everything is soft, steaming and smells irresistable.

[rebness.livejournal.com]

Am drooling. I'm going to have to get some more okra on the way home tonight.

Lovely stuff. Distinctive taste, and healthy, too.

Will try out both recipes!

[wiebke.livejournal.com]

Some people hate okra because it's slimey (it really is) but it's really wonderful.

Also recommended: FRIED okra. Truly, if you're going to be bad and eat fried food, this is the thing to eat.

[versailles-rose.livejournal.com]

OMG. Fried Okra. The One reason I go to Cracker Barrel.
And also the way they make it at PETUNIAS in New Orleans...

[versailles-rose.livejournal.com]

Yeah, wiebke's recipe is the way to make it.

I put this over chicken thighs and simmer away. It is SO GOOD!