Snapper & Okra Chowder vegetables 

Here’s what’s happening in my world these days:

• I’m off my schedule a bit. I had a stay-cation (think zip-line, caving and horse races with my sister) and my birthday (the perfect reason not to work), all within a few weeks.
• Part III Tuna: explored and exposed is delayed. I’m waiting to hear back from my contact in Japan, Minako IUE, President of Sailors for the Sea, for an update on The Blue List program (like Seafood Watch here in the States.)
• Yesterday I shopped in Evansville, Indiana at The Fresh Market for fish. TFM is one of my opportunities to buy fish in the region. (I came home with Caribbean Snapper and Alaska king salmon.) I say one because I just this week, I found Par-K, a New Orleans-themed restaurant and Gulf seafood retail store.
• I’m excited to write about PAR-K Seafood. (His wife’s nickname, Butter.) Yup, seriously. They’re the sweetest God-loving couple, looking to provide fresh Gulf seafood to an area starving for fresh fish. Stay-tuned for more about Par-K Seafood.
• I’m loaded down with fresh okra from my organic CSA. I’m not a Southerner, nor does Elvis like okra, I’ve eaten my share of roasted, sautéed okra, and I’m pickled out; meaning my fridge is packed with marinated pickles, corn, cucumbers, and green tomato relish.
• I’m a big fan of giving credit where credit is due, and today I give Chef Holly Kapherr credit for getting me hooked on my next recipe idea, Snapper & Okra Chowder.
• When I tweeted I had snapper, King salmon, and an abundance of okra in the house, and was looking for an idea for all my okra, @chefhollywog tweeted back a few ideas, one being stewed okra & tomatoes. And from there, I spun the Snapper & Okra Chowder recipe.

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