PERFECT OKRA & POTATOES

May 14, 2015

It’s that time again. The annual mid-to-late-May, scattered brain blog post.

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After nearly three decades spent lived inside of school years, I feel the rhythm in my bones, in my marrow. Most people catalogue their lives by calendar years, January to December; I think about August to May. This 2014-2015 school year has seen 3 weddings attended, 2 showers thrown, a dozen writing deadlines, a record-breaking 11 sick days, 1 appearance on the NPR website, and 1 potty-trained toddler. Moving from middle to high school, teaching three new classes, creating two of those classes from scratch, relishing the tremendous opportunity to teach many of my students for the second or third time—it has all yielded more personal and professional reward than I could have imagined. I am grateful, proud to have survived, and very, very ready for June.

My juniors are ending the year with Tim O’Brien’s The Things They Carried, a short story collection that draws heavily on his experience fighting in Vietnam. Structurally, it is a brilliant piece of work, each story like a spoke of a wheel that circles around the themes of memory, ambiguity, truth, and fiction. Each piece is a masterclass in how to write about things that matter, without knowing exactly how they matter or why. About how to tell the truth without being sure that there is any objective truth to tell.

Line after line, even though I hadn’t anticipated that it would do this, this text is forming the perfect bridge between the end of one season and the start of another, allowing my students and I to reflect on what’s been and what’s to come: the seminal experiences that shape us, the ways we decide who we are, who we will be, what we will do with what life presents us.
“That’s what stories are for. Stories are for those late hours in the night when you can’t remember how you got from where you were to where you are. Stories are for eternity, when memory is erased, when there is nothing to remember except the story.”

Summer is coming; there are stories to tell. There is a new book to write. There are plane tickets: to the west coast for a graduation, to the east coast for (another!) wedding. There is a road trip planned, practically a summer requirement. There is a little boy who loves to swim and consume epic amounts of watermelon. There is okra coming up in the backyard.

 

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(^tiny photo-shoot-interrupting okra thief)

PERFECT OKRA & POTATOES

Source: Tom Hirschfield via Food52

Jill and I fell in love with this dish last year, but each time I made it (and there have been many), we ate it all before we remembered to take any photographs. This dish is truly more than the sum of its parts—doesn’t sound like much when you read through the recipe, but the method transforms the ingredients, yielding perfect texture on both the okra (no slime here!) and the potatoes. The hit of garlic at the end is just right, and while the original recipe calls for a finish of fresh basil, we found that we like it better without.

Pair this dish with another sublime-and-crazy-easy seasonal dish—this blistered corn-off-the-cob—make a caprese salad with beautiful, fresh tomatoes, and call it dinner. Man I love the summer.

PS: If for some reason you end up with leftover okra-and-potatoes, it makes a wonderful bed for a fried egg breakfast.

ingredients:

russet potatoes*
okra*
1-2 cloves garlic, depending on your preference
salt & pepper, to taste
canola or another neutral oil, like peanut

*You want equal amounts of small-dice russet potatoes & sliced—thin but not sliver-thin—okra. Scale however you like, but it’s easiest if you have a pan big enough to cook everything in an even layer. I usually use 2 small russets & probably 20 okra pods.

Heat a large skillet, preferably cast-iron, over medium-high heat and add enough oil to generously coat the bottom. Add the okra, spreading them out evenly, and season with salt & pepper. Leave the okra alone until the undersides are brown, then add the potatoes, tossing everything around and breaking up any chunks of potato. Add a bit more oil to the pan, if needed. Season again with salt & pepper.

Keep an eye on the potatoes, turning down the heat so that they don’t burn, and turning them occasionally. Remember, they won’t brown if you mess with them too much, so keep an eye on the pan but mostly leave it alone to do its thing. (In my experience, the dish takes about 20-25 minutes on the stove from start to finish.)

Once the potatoes have browned and are tender (fork test!), add the garlic and mix it in well. Turn the heat down to medium-low and cook for just one or two more minutes, until the garlic is fragrant. Taste and add more salt/pepper if needed. Serve hot!

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1 Comment »

  1. It says a lot about my life as a toddler-mom that the thing in this blog post that I’m most jealous of is not the travels, the appearance on NPR, the watermelon. It is the potty-trained kid. Congrats! 🙂

    Comment by Valerie — May 14, 2015 @ 2:32 pm

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