Okra, tomatoes, and onions. That’s about all that goes into this simple and easy stew. I’ve been avoiding making anything with the word “stew” in the name for the past few *very hot* months, but finally broke down and made this NY Times recipe for okra stew. Overall, it was good. Very easy to make, great served over hot rice. I did make a few changes and would make a few other changes if I did it again. First, I didn’t have any lemon juice or parsley, so those were omitted in favor of a few shakes of Italian seasoning. I used canned diced tomatoes with the juice rather than fresh because fresh aren’t in season in our area right now. The okra only had the ends trimmed off, in the future I would cut the okra down into large chunks, especially with the gigantic pods we’ve been getting. But the okra was nicely cooked and not slimy despite being nearly 2 weeks old. A hit with my husband and myself, but the toddler tossed her portion to the dog. The dog, however, loved it.