 That's how you eat bold okra. Oh, it's Timmy and we've got okra out of the garden. So today we're gonna bull some okra. It's my favorite way to eat okra, not Chris's favorite way. So I'm not gonna make a lot of it because I'm probably gonna be the only one eating it, but I think it's delicious. So all you do is take your okra and it's always better when you boil okra to use them when they're small. So we'll take the smallest ones and put in here and then we'll save the larger ones and Chris can have some fried okra with the rest of it on another day. I'm gonna take my smallest pods and put in here and all I do is put it on the stove and I bring it to a boil. I like to boil it until the okra changes color. It's gonna turn darker and so you're gonna want it nice and done and then it will actually, when you put it on the plate, start to separate out so that you can see the seeds and the okra. So the first thing I do is just put it on the stove top. I put a little bit of salt in it and you can pepper it as well. So you're gonna salt it. Pepper it, it's so simple because all I do is salt it, pepper it and use butter. So we'll put the butter in at the end so we're going to cover it and bring it to a boil. Now this, somebody asked me the other day, where did I get this lid? This lid actually came from a Berghoff pan and the reason I'm saying that is just because somebody had asked the Salad Master type cookware in the Maxim do not come with clear lids. But a lot of the lids will fit on them that you have for other pods and pans if they're standard size. Now this pods already wanting to open up so we're not gonna be able to boil this much longer. A lot of people put their okra in their peas but that is just something mama didn't do a whole lot and daddy just ate boiled okra. That's what he wanted when he ate boiled okra was just the okra. I'm gonna go ahead and turn this off. I'm gonna leave the water that's in there in it so that I can bring it to a boil before we eat so it'll be good and hot. Then we're gonna drain it off and put some butter on it. So we're just gonna slide it to the back until it's time for supper. We're gonna get out some butter. We're warming this okra back up and then I'm gonna drain it and throw some butter in there and it's gonna be delicious. If you wanna know why I'm adding the butter because it tastes good. That's why people ask me a lot why do you add oil to that? Or why do you do this, you know? And I do it because that's the way it tastes the best to me. Right, I'm gonna drain these off and taste them for y'all. I do it right in all the water off of them. And I put them back on the stove top. I usually salt and pepper them again. And remember that the butter has salt in it as well if you salt the butter like I do. So I'll just use two pats of butter, that's plenty. A little pepper, a little salt, keep that butter melted on them. Now, okra is slimy, especially when it's boiled. But if you like it, that don't bother you, love it. I really didn't need that much butter. So we're gonna go ahead and taste one. I pick it up with a fork. This is how I eat it, okay? You can see that it strings. I'm gonna go with the sink. Because I would be over my plate normally. So usually when you boil them, you just boil them until they start separating a little bit and the okra should be fresh. So when you bite it, it should just come right apart like that, okay? If you get a tough piece from the garden, then it's gonna just separate and you're not gonna be able to bite it. That's how you eat bull okra. Thanks for watching Colored Valley Cooks, where we cook and eat like mama did. Bye y'all, love ya. Especially when it's boiled. But if you like it, a little bit.