WRUW Today?

elara2105 · Aug 10, 2023

Home office…

dandog · Aug 10, 2023

My other favourite brand (after omega)

itsjustausername · Aug 10, 2023

YY77 · Aug 10, 2023

Prestonwastaken · Aug 10, 2023

Threw this o

n for the bike restoration, reviving a vintage Nashiki Regal 15.

padders · Aug 10, 2023

Got one to try finally. Good impressions so far. Way more Swatch than Speedy but at the price that’s to be expected. The supplied strap is horrid so I’ve moved it on to a Hirsch Caoutchouc Rubber number. This is the Moon flavour if anyone was curious. I like the Mercury version more but it’s hard to get the less mad looking ones so beggars can’t be choosers.

gearjockey · Aug 10, 2023

BONE!!
B-1A Pulling eternal alert in the corn

SAC Museum
Omaha, NE

noelekal · Aug 10, 2023

Okra diving with the Sea Wolf in the 101F heat this afternoon. Okra is on the menu for supper this evening.

1 pound fresh okra
1 1/2 cups buttermilk
2 cups fine yellow cornmeal
Kosher salt and freshly ground black pepper
Canola oil

Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess.

Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Fry okra, in batches, 2 to 3 minutes or until brown and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste; serve.

Smashing the okra pods before cooking is an essential step to make sure your okra gets nice and crispy when fried.