My friend Ray brought some buckets of okra and bags of other vegetables to church. He got those from his friend who loves gardening and does it just for fun. That guy has a lot of yields, yet he doesn't think about selling those. Instead, he shared those with his friends, and his friends' friend like me What a great blessing for us, people at church to have those fresh vegetables...for free!
It is the slime that makes okra distinctive, which gave me idea of cooking noodle that Saturday morning. Cooking this food brought back memory of my high school time at home, when I took culinary class part of school's extracurricular activities. I don't remember why I picked that class since my grandma was much better cooking teacher than my teachers back then. Anyway, cooking noodle was one of the " few results" from that class, and I didn't have any initiative whatsoever to learn to cook other things. Yes, I was spoiled by my grandma. She was the one who influenced me to love food that has thick soup like hot and sour soup or egg drop soup, which are common in Chinese food. That is the reason of tapioca or corn starch in every Chinese kitchen.
Using okra to replace tapioca and corn starch was my experiment that day. I think it worked well, although hubby said it was different kind of thickness and preferred using the starch.