Mama's Pickled Okra, a classic taste of Deep South Summer
Cleaning out my fridge — not just tossing out spoiled leftovers but taking everything out, sorting through and purging half-empty jars of condiments that are no longer really usable, wiping down the ones that were still good, giving up the lame hope that my sour dough starter, untouched for more than a year, might still be alive, and scrubbing every shelf and bin—is always both cathartic and depressing. But it was especially so after the two years of neglect that had been the fallout of three back-to-back book deadlines. Read More