Wednesday, July 29, 2015

Roasted Okra

I'm really starting to understand the phrase "Summer's Bounty." Adam went out fishing on Saturday and came home with 19 fish! So we used some fresh thyme, oregano, and parsley from the garden and had Whole Roasted Fish with Herbs. Wonderful!

His grandma brought us a bag of apples, which went into Caramelized Apple Slow Cooker Oatmeal. This is my new favorite breakfast recipe.

And a coworker is swapping veg with us, our spaghetti squash for her tomatoes. Adam brought home a big bag of tomatoes... and I picked our first okra from the garden yesterday (we have 8 happy healthy plants!). So I made spaghetti squash with Roasted Tomato Sauce and parmesan cheese. For the okra, which also cooks at 425, I cooked it in the oven alongside for the last 8-10 minutes.

Roasted Okra: Simply slice it crosswise to make little flowers, put in an oven safe dish, toss with olive oil and salt and pepper, and roast at 425 for 8-10 minutes. There's no slime at all and it's really yummy.

I've recently learned that you can freeze tomatoes whole and then thaw them later to use in sauces. What a great idea!

Yes, we are still getting organized for homeschool planning. Today we got the forms to register as homeschoolers. Every state is different, so check to see what's required where you live.

Our state is nice because public school access for homeschoolers is allowed in Illinois. That means that my oldest daughter doesn't have to go full time to public high school next year; we can pick and choose which subjects we want her to take and enroll her part-time. We will need to request this by May 1st of next year.

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