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July 14, 2007


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Yay, thanks for the recipes! I'm gonna start cooking again.



Recently I found 'baked okra' at my local farmers market. No seasionings other than salt. Stems still intact, whole, maintained their green color. Crunchy and delicious. I am an okra lover from way back, but THIS was so far my favorite way to eat eat okra. I've been sitting here going thru page after page searching for a recipe so I can learn how to get the same result. so far, no luck. I learned that these little treasures come from Modesto, California, bagged, just baked dry and salted. Any ideas out there?

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