The due date for my manuscript is two days away, T minus 2 days. Gosh, I really don’t know what to think about that. Part of me is ready to turn it in and get on with something else while I wait for the edits to come back. Part of me thinks I need to read it 328 more times before I turn it in to the editor. Part of me is second guessing my writing and wants to scrap the whole thing and start over. Part of me thinks it’s going to be just the way it’s intended.
How many parts do I have???
I’ve stuck to my timeline, remained focused, rewrote some passages, tested and retested recipes, recreated some dishes because I didn’t like the photography after all and it needed to be redone. But still, I can’t help but feel the pressure of turning in a work bigger than any paper I’ve ever written.
And I’m grateful. So grateful. There’s plenty of bloggers, much more talented than me, who’ve never been given this chance. I’m unworthy, but so grateful.
And I’m sad. So sad. When big things happen, that’s when I miss loved ones the most. What I would give to talk to Mama, Granny and Granddaddy about this book. I feel their presence but I can’t hear their voices.
And I’m scared. So scared. This is uncharted territory for me. Not knowing what to expect is anxiety provoking. Of course, I think every author always has the nagging question in the back of their mind, “What if nobody likes it?” I’m not thinned skinned and I’m ready for the inevitable criticism. But, it’s bound to sting.
And I’m happy. So happy. People have been so supportive and sweet and kind. If nothing comes out of this, I will always remember your kindness.
So, a few more finishing touches, one or two more photos to take and it’s done. I hit the send button on Thursday and it goes to Nicole Frail at Skyhorse Publishing in NYC.
My, oh my.
Sliced homegrown tomatoes dressed with oil and vinegar and topped with fried okra croutons.
Tomato, Goat Cheese Salad with Fried Okra Croutons
The best part of summer is when our tomatoes plants start producing. I plant several varieties because it’s fun and I love the different colors. On the plate I have Lemon Boy, Mortgage Lifter and Cherokee Purple. This is a simple, simple salad that has a beautiful presentation. I like to use a white vinegar for drizzling instead of balsamic which affects the color of the tomatoes. Fresh homegrown tomatoes and fried okra. I can’t find anything wrong with that. This is a side dish or it makes a fine meal. I had it as meal which means I ate the whole thing.
3 tomatoes, sliced
olive oil for drizzling
champagne vinegar for drizzling (or substitute your favorite)
1 green onion, chopped
2 tablespoons chopped fresh basil
salt and pepper to taste
2 ounces goat cheese
1 to 1 1/2 cups fried okra, fresh or frozen and previously cooked
Arrange sliced tomatoes on a pretty platter. Lightly drizzle oil and vinegar.
Sprinkle onion and basil over tomatoes. Add salt and pepper to taste.
Place goat cheese in center or sprinkle over tomatoes.
Scatter fried okra just before serving.
Tomato and Goat Cheese Salad with Fried Okra Croutons
Ingredients
- Tomato Goat Cheese Salad with Fried Okra Croutons
- The best part of summer is when our tomatoes plants start producing. I plant several varieties because it's fun and I love the different colors. On the plate I have Lemon Boy Mortgage Lifter and Cherokee Purple. This is a simple, simple salad that has a beautiful presentation. I like to use a white vinegar for drizzling instead of balsamic which affects the color of the tomatoes. Fresh homegrown tomatoes and fried okra. I can't find anything wrong with that.
- 3 to matoes sliced
- olive oil for drizzling
- champagne vinegar for drizzling or substitute your favorite
- 1 green onion chopped
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 2 ounces goat cheese
- 1 to 1 1/2 cups fried okra fresh or frozen and previously cooked
Instructions
- Arrange sliced tomatoes on a pretty platter. Lightly drizzle oil and vinegar.
- Sprinkle onion and basil over tomatoes. Add salt and pepper to taste.
- Place goat cheese in center or sprinkle tomatoes.
- Scatter fried okra just before serving.
lindygsherrod says
Bless you Jackie, and may I say You are going to be very successful with this cookbook. I can feel it in my bones! Telling you to not worry would be like spitting on a forrest fire, so I won’t, but I will say, it’s normal. Thank you for this delicious recipe, I am a homegrown tomato fanatic. BIG hugggg
LindY
Jackie Garvin says
Thank you so much, Lindy!
Jean says
Jackie you had me at okra croutons!!!!!! I know it’s only logical and natural to worry about your book. You wouldn’t have been given the chance if they thought you couldn’t do it. I am sure it will be wonderful! They will give it the once over and catch anything they think needs to be changed. After you hit that button….sit back and enjoy the summer and a special day coming up. All the best to you and your creation!
Jackie Garvin says
Thank you so much for your support,Jean!
Mona Dodge Stout says
Jackie, having watched your journey from the sidelines (and cheering wildly) for the last few years, I am so excited for you and cannot WAIT to see your cookbook — and buy it! Just hit SEND, girl, and know you’ve put the very best of yourself and your heritage into it. Because you have. That’s how you roll, after all. <3
Jackie Garvin says
Mona,
You were one of the first new friends I made on FB. It’s amazing how we’ve been a part of each other’s lives yet we’ve never met. Can’t thank you enough for sticking with me.
Ann says
That is such great news. I have always loved your stories! Can’t wait, I’m sure it will be the best. Love those tomatoes too, we had a bumper crop this year too. Take it easy once you hit that button, you deserve it!!
Jackie Garvin says
Thanks, Ann! I don’t know now long it will be before the edits start coming back but I do intend to kick back for a little bit.
nettiemoore11 says
What an amazing summer salad, I love okra, just genius that you made croutons with them, love the names of your tomatoe plants! Happy Summer! Nettie XXOO
Jackie Garvin says
Thank you, Nettie! I hope you’re enjoying your summer.
sandradavisalltheway says
Yay Jackie! You will do just fine and a much needed break is coming, right?! I can’t wait for
your book!
Jackie Garvin says
Sandra,
I will have a break until the edits start rolling in, whenever that might be.
Bonnie Banters says
The very best to you, Jackie, upon your book being published! I know it will be well-received, as you are a very talented recipe developer and writer!
Also, I love this simple summer salad of colorful tomatoes and crunchy fried okra!
Jackie Garvin says
Thank you for all your sweet comments, Bonnie! I hope you try this summer salad. Of course, it’s only as good as the tomatoes but I hope you can get your hands on some good ones.
Bonnie Banters says
My pleasure…well deserved, Jackie! Crazy for this salad!
Lsnie says
Looks super yummy!! Can’t wait to try it!
Jackie Garvin says
It’s one of my favorites!