We had some rain (much needed). We’ve had some cooler weather. Will September bring more? We will have to wait and see. In the meantime, step into my August kitchen.
On a recent date night, we visited a quaint pizza place that made their own version of fireball. We noticed that almost everyone coming in ordered a shot (served in a frosted glass) before they even looked at the menu. We thought it must be a thing. The bartender offered us a sample taste and before we knew it we were walking out with a bottle of the homemade stuff.
This stuff is delicious and we made some Apple Smashes with 2 oz. of the fire whiskey pictured above, 3 oz. apple cider and 1/2 oz. of lemon juice. We served them cold and they were delicious BUT I can’t wait for a hot version this winter. Not to be outdone, we decided to try to make our own. It’s setting in the cabinet now, getting a good shake every day. It might be good enough to share soon.
We picked about 30 lb. of grapes this year. 
These are our oldest variety and I honestly can’t remember what they are. Mars maybe?
This is Cynthiana. We bought the vines about 10 years ago from a winery in Arkansas.
There were so many, I left some on the vines for the birds. I set about juicing and making jam. I used the Cynthiana grapes to make delicious just plain Jane grape jam, an heirloom family recipe.
I also made some Spiced Grape Orange Jam with the misfit varieties.
I have probably only picked a half dozen tomatoes from our many tomato plants all summer. I’m hoping they will kick in this fall. The okra, however, is coming in. I recently cut down a Gumbo Freezer Mix to accommodate the smaller quantities I am picking now.
This is a recipe from my MiL that she got when they lived in Louisiana. The original recipe calls for twenty-two cups of sliced okra.
1/4 Portion Gumbo Freezer Mix
The original recipe makes a huge portion.
Ingredients
- 5 1/2 c. okra, sliced
- 1/2 c. sweet pepper
- 1 jalapeno
- 8 oz. tomato sauce
- 3/4 t. ground pepper
- 1 1/2 c. chopped onion
- 1/4 c. chopped celery
- 1 1/2 t. sea salt
- 1 bay leaf
Instructions
- Combine all ingredients in a 13 x 8 x 2 baking pan. Cover with foil and bake at 300F for 2 hours or until okra is tender. Stir during cooking once after 1 hour. Let cool. Place in containers or ziploc bags. Freeze.
- To use, remove from freezer and thaw. Add 2-3 cups water or stock, 1 can of diced tomatoes, 1 lb protein (chicken, shrimp and/or sausage), and 2 c. cooked rice.
Yield: 4-6
There’s no photos for this. Just trust me, it’s good. The last time I made it, I used a crock pot. I like the oven method better. I’ll probably be making more this week as I haven’t picked okra since last weekend.
It’s about time for my beloved Frida exhibit to leave Tulsa. I was able to fit in two more trips to see her. The last time, I focused on her jewelry. (Here’s the curveball this month.)
Of course, on my way out of the exhibit, I had to stop in the gift shop and by these.
Here’s one nice and chilled on the patio.
What’s inside. A Mexican Street Dog cocktail, of course.
In My Kitchen is hosted every month by Sherry’s Pickings. 
IMK is a group of global, virtual friends posting about our kitchens (and kitchen gardens) and other culinary happenings over the previous month. It can include dishes we’ve cooked, preserves we’ve made, herbs and veg in our gardens, kitchen gadgets, and other happenings. Everyone is welcome. (The link is open from the 1st to the 13th of every month.) Sherry also encourages a curveball—whatever. It can be anything that strikes your fancy—no need to be kitchen-related. Since the Kahlo exhibit is over September 11, there won’t be any more Frida curveballs in October. 🙁