I've never eaten okra...

We don't cook on Wednesdays. It's cheese (eaten with Bath Olivers or matzos) and whatever nibbly bits I have in. OIives are a must. I have some stone-in nocellara ones which are delicious. Sungold tomatoes from the greenhouse. A few cashews or pistachios. Garlic cloves from a jar, Marché-style. The aperitif will be a glass of Portuguese Alvariño then a bottle of Nero d'Avola (er, there are two of us...)

I'm a bit worried about tonight's Camembert. It's spent two days stinking the fridge out and tastes very ripe. I think I might end up liking it.