And the livin's easy...

The wonderful fruits and veggies available in farm stands here down south is almost enough to make a vegetarian out of me...if not for the simultaneous temptation in the form of smokey barbeques, crisp fried chicken, insanely tasty country hams...

Sometimes, I feel like I can live on ripe southern peaches. Fresh from the farmstand, still warm from the sun. Unfortunately, something happens to them overnight. I don't know. Some ethereal essence evaporates, and they're not quite as divine the next morning, even though they're just as sweet.

Recipes for the fortunate:

1) Sploosh
Into a blender jar, put one chopped peach, 1/2 cup limeade, 1/4 cup water, 1 or 2 teaspoon peach schnapps and however much vodka you think you'd "need". Blend for a few seconds. Strain and serve over ice.

2) Farmstand Okra
Chop an onion. Fry over high heat until translucent and slightly singed at the edges. Smash three cloves of garlic and add to the pan. Next, about a pound of leftover blanched okra, cut up into wheels, and finally a ripe tomato, chopped. Keep stewing and stirring over high heat. It's done when the tomatoes give up their juices but the okra have not yet become that yucky khaki color of overdone greens. Serve drizzled with lime juice and salt. Tastes like hot, sticky salsa.