Last of the tomatoes and shallots (with garlic and carrots) and first successful loaves of sourdough turned into dinner. Would recommend.

... or a burning sensation in my sausage.

Little broke this month but got some garden-fresh okra from a coworker friend and fried it up tonight. It was so fucking good.

-edit: Added recipe in comments and now here as well! RECIPE (also I just made this up on the fly, but it worked out sooooo well!)

• • Batter: White flour (wheat), rice flour (white), uncooked grits.
• Seasonings: salt, black pepper, paprika, garlic powder, onion powder, celery salt, powdered milk. Everything to taste, only a teaspoon of the powdered milk.
• Wets for batter: water, Worcestershire sauce, red wine vinegar, soy sauce. Only splashes of the wets.
• Dry dip: same as the batter ingredients, minus the wets.
• Fry oil: blend of vegetable oil, olive oil, and unsalted butter. Only a 4th of a stick, just for flavor addition.
• Cooking instructions: Wash and cut your okra, cutting into small to medium bite sizes. Dip in batter, dip in dry dip, plop into the fry oil and look for a golden brown color. Voilà! Serve hot. Recommended that for reheating use the oven and not a microwave if possible. Keeps it cripsy if reheated in the oven. Enjoy!

They're so much work! I thought I would be done in an hour and a half, but these little bastards took three hours. My neck and upper back were begging for a break when I finished filling them

But they're good, though! Similar to gyoza, with a salty filling with a bit of broth inside. Crispy and elastic

Recipe: https://www.epimel.es/recipes/pelmeni-fra-1861

milk, eggs, bread ... and more bread on the side 😅