The squash blossoms were wonderfully tasty, especially with the glass of wine I was enjoying and the full moon looming over the horizon. What a wonderful evening on the patio under a fine sky and warm, moist air which won't last for long now that our summer season is waining. I'm looking forward to the autumn, especially now that the summer harvest is coming in and I know my repertoire of soup is on the way. I stuffed the squash blossoms with the homemade ricotta cheese mixed with fresh smashed garlic, fresh oregano, salt and pepper. I then dipped each packet in beaten egg and a little water, and then rolled them in Italian bread crumbs. The pan was filled with about 1/2" of canola oil and then deep fried. Served with sliced cherry tomatoes and, of course, the wine. Eat slowly and really savor the flavors. Especially remember the bounty of a harvest grown from your own two hands and the efforts needed to coax anything out of the ground in Nevada. It would do an injustice to all of the cosmic energies that came together to produce such a fine plate of lusciousness by consuming it as if you were going to a fire.
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