For the past five years, I’ve spent at least 20 saturdays in Jobe Hall on Delta State University’s campus… yesterday, someone murdered a professor of history in that very building, causing the entire campus to lock down, and wreaking havoc on the mental state of students, faculty, staff, and the entire Mississippi Delta (who all have friends and family who work or attend school there). I’m so sad to think about the senseless loss of at least two lives (maybe three) at the hands of the shooter, but also, proud of the resilience and strength of those associated with the campus. It’s hard to go through a frightening event like that and not feel shaken, but I know all of the “fighting okra” (the campus unofficial mascot) will bounce back.
It turns out that I made this recipe for roasted spicy okra over the weekend with a big bag that had been left on Boone’s desk, so it just feels right to share it today after this week’s events. I’d only ever had it stewed, gumboed, and fried, so I thought I’d try a new way. It turns out that like the Fighting Okra, real okra just gets a little crispy and more flavorful when you turn up the heat.
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