In my great-grandparents home, all the adults would eat supper first. Then the young children would be fed. We were not allowed at the supper table until all the adults were finished eating. I can still remember playing with my cousins and my older brother sneaking us a piece of fried chicken to 'hold us over' to supper-time. Grandma didn't follow this custom and neither did Mom. But, anytime we were in our great-grandparents home, it was the unspoken rule. I've often wondered where that custom originated. I don't have a lot of memories of my great-grandparents. Some of the memories are of them being in the 'sick' bed. Most often though, I remember Mammie in the kitchen making coffee or reading the Bible to me, and DaddyBurke in the front porch swing. It's sad that those days ended long before I made it to the 'big' table. I would have loved to 'listen in' on the conversation and carry those memories with me.
If you don't like okra, try substituting dill pickle slices in this recipe.
1 pound fresh okra
1/2 cup all-purpose flour
1/2 cup corn meal
1 tablespoon paprika
1 teaspoon salt
enough oil to cover bottom of frying pan 1/4 inch deep
Wash okra and remove stems. Cut into 1/2 inch slices or leave whole, if desired. Combine flour, corn meal, salt and paprika. While okra is still damp from washing dip into flour mixture. Fry in oil -medium high - until brown. Drain on paper towels.