Thursday, July 07, 2016

Amy Woods Blog Tour: Writer’s Space

The hubby and I both work from home, and we share a workspace. Needless to say, space is limited! So when we were in the market for a new desk, storage was at the top of the list of must-haves, and, after much shopping online (great for procrastination; not so great for deadlines), we finally settled on one. Our new desk has so many spaces to put supplies and materials that sometimes I tuck something away and completely forget where it is! No joke, but that is part of what I love about it. The other thing I enjoy about my writing space is the nearby window. Watching the light flood in as day breaks, basking in the afternoon sunshine post-lunch, and seeing it soften as evening comes are a true joy during my writing day.

Where do you love to read or write?

For many barbecue lovers, it’s all about the meat. Not so for this Texas girl—give me sides over the main course any day! I love all the classic southern barbecue pairings—mashed potatoes, macaroni and cheese, pinto beans, potato salad…and the list goes on. But my favorite of all, hands-down, no contest, is fried okra. I could seriously eat bucket-loads of this breaded, crispy, deliciousness, and it’s one of those rare treats that I love so much I don’t even think about the calories. And anyway, it can’t be that bad, right? After all, okra is a vegetable! ;-)

Fried Okra (from

Prep: 15 m
Cook: 15 m
Ready In: 30 m
Recipe By: Linda Martin

-10 pods okra, sliced in 1/4 inch pieces
-1 egg, beaten
-1 cup cornmeal
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-1/2 cup vegetable oil

1.       In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

2.       Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

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