I am back home in Seattle for a little while hanging out. Nate and I decided to cook up some squash and zucchini blossoms. Nate stuffed them with a mix of cream cheese, parmesan, onion, zucchini, basil, parsley, and salt and pepper. Then we breaded them with a simple batter of milk and flour. We also fried a couple that were plain. They made a nice complement to our meal of salad, broccoli from my mom’s garden and fresh liver.

Fried Squash Blossoms

Liver, Broccoli and Salad