I’ve only ever had okra once, in an Indian curry, but it was great. Not really commonly used here, I’ve seen it in Asian stores but not in supermarkets.

Maybe I’ll attempt to grow some this year!

Equal parts of dark chocolate and cream. Heat together until chocolate is melted. Stir well until glossy. Cool a little, pour onto cake, or profiteroles, or whatever. You can add a liqueur or similar if you want, but do it when the cream’s cold. If you add it to the warm mixture you’ll end up with gluggy chocolate which is not so nice.

Using twice as much chocolate as cream with a healthy shot of whiskey or brandy (I’ve also used rose essential oil which is gorgeous) will get you a chocolate truffle. Just chill the mixture (I put mine in the freezer for 30 mins or so), and roll teaspoons of it into balls. Cover in cocoa powder or dip in melted chocolate. Yum!

Oh and hello again by the way!

4 tilapia fillets
I bag multi colored tortilla chips
1 jalapeno pepper, seeded and coarsely chopped
1 teaspoon lime juice
1/4 cup fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon seasoning salt
1 egg, beaten

Throw every thing except the fish and the egg and process till fine. Beat egg, dip fish in egg and coat with chipy mix-press it in. Place on lightly greased pan and bake at 375 for around 15 minutes.

Chipolte Creme Sauce

Ranch dressing
sour creme
canned chipolte peppers

This I make to taste, I use around 3/4 cup sour creme to 1/4 cup ranch dressing. I mix the sauce from the peppers into the mix first then add the chopped peppers depending on how hot I can take it.