I was all set to take it around noon today to Burt Reynolds Park in Tequesta for some paddling, but heavy summer afternoon thunder, lightning and showers came early this year.
So I ended up cooking an Egyptian-style okra with fresh locally grown tomatoes and beef dish (bamia bil lahma).
Last time I had this traditional dish was in Gouna on the Red Sea about a month ago at an Egyptian restaurant directly in front of the GO bus stop.
I had bad stomach problems for many days afterward.
The moral of the story is, if you want to enjoy good Egyptian food that’s safe to eat, cook it in America!