This is a story of how through serendipity and an open mind I came to love okra.
I’d eaten it only once, one bite, 30 years ago: it was a very slimy vegetable, suited to aliens and not for human consumption.
Husband woke me up to tell me about a radio story about how strong mussel beards are. Strong and Stretchy.
Later when I was at the store, a package of okra looked so lovely that it jumped into my cart. I thought, okay, taro is slimy and hairy and that turned out to be good.
So here we have recipes for steaming mussels, cooking okra, and making a fantastic Japanese style spaghetti!