Okra and Tomatoes
Vegan Baked Beans ~ Cornbread
Well, I guess today is a mixture of 'sides'. Together with some additional sides at my mom's today, they make up a balanced, flavorful, intriguing dinner. And it makes me wanna go on a picnic.
We had some Okra to use up - thanks to my Dad's copious gardening work, and my Mom's generosity. :)
The Okra and Tomatoes recipe we got from "Buckeye Cookery and Practical Housekeeping. (Tried and Approved :) )." Originally published in 1877, this is a reprint available at The Henry Ford. Jesse picked up this book after being spoiled by 'dinners' on the 'farm'. (recipe below)
Vegan Baked Beans - decided I needed another legume to go along with this feast, and the navy beans were calling me. This seemed an interesting option: http://www.yummly.com/recipe/Easy-Vegan-Baked-Beans-Recipezaar_1
Cornbread - typical recipe from Better Homes & Garden red-checkered book.
Okra & Tomatoes - as relayed in the book:
Peel and slice six or eight tomatoes, take same amount of tender sliced okra, and one or two sliced green peppers; stew in porcelain kettle fifteen or twenty minutes, season with butter, pepper, and salt, and serve. - Mrs. E. E., Tuscumbia, Ala.
* Needless to say we do not have a porcelain kettle, and did not use butter. Who would have thought Mrs. E's recipe would be shared 135 years later via technology that could not have been imagined at the time?
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