Luxury for me would be to have a greenhouse so that year 'round I could have squash blossoms, these fleeting little summer and fall treats disappear all to quickly so I like to eat as many as I can.
Squash blossom omelette.
Saute a nice handful with butter and a little salt and pepper.
Add eggs.
Add cheese.
Fold.
Eat.
28 comments:
Know what i wish? I wish you had your green house to grow those things, too, AND I wish I was your neighbor. I'd let you make me one of those any time!
Chels PJ: and I would, we could be good neighbors since you have chickens and eggs...
oh god this looks so frickin good!!!
the fold part is the hard part for me w/ an omelette. tips?
Karen: non stick or well seasoned skillet and moderate heat. When it starts to curl at the edges it should be loose enough to scoot around the pan, if so choose the thinnest side and fold over.
I had a dream last night I was eating squash blossoms! I just remembered that....now tell me what they taste like, cuz I am a virgin...HA! Hey, ya gotta be a virgin somehow, right? ;)
I love omelettes, and I love cheese, I buy it by the big block, medium chedder.
I don't have a greenhouse, but I do grow a lot of herbs year round.
Arragano,(sp.?) for one, I have a nice bush of it, I toss it in a lot of sauces.
The pictures look great, actually!
I get sad at the end of summer when all the stoned fruit disappears ;-(
I would never think to make an omelet out of that!
Beth: they tast like a super subtle squash but all the more exotic because you are eating a flower.
Littlewing: well you live in CA so you might have a longer growing season and your herb - oregano - is great in all kinds of sauces and chilis.
Lara Croft: I hear you on the peaches fo' sure.
Stephanie: dang girl arent you in the south, southerners are a great culinary inspiration to me...
Pinknest: you cant imagine, the eggs came from a farm near woodstock so they were all dark and yolky and it was just a sharp cheddar but ...well you get the picture
Doggy, those pictures look great and the food looks yummy. Here's a camera hint...use the macro setting on your camera (usually the flower icon) and make sure you have good light. It helps to make the picture clearer...
I was going to ask what they tasted like too. Now I know. I've never even heard of them...
And for some reason, now I'm craving zucchini!
:)
--snow
Wow, that looks amazingly good. So, how'd you like Perfume? The end was weird at first, but it's growin' on me.
FatHairy: i am still reading the book by suskind...it came out in the 80s
MichAnn: I dont have a macro setting.
Snowster: Fried zuchinni was my child hood intro to these flowers
All I ever want to say is yum on your site! It gets a bit boring I'm sure. Thank goodness it's yellow squash- I don't eat orange food!
Aka: YUM is never I mean NEVER s boring word.
You need your own cooking show. Seriously.
You keep taunting me with your squash blossoms! Damn you!
You're picture kind of looks like Dustin Hoffman. Do you ever get that?
You are too lucky to live in NYC.
I vote for Bob Dylan- no make that Lou Reed- no doggybloggy, hurrah!
Freebird: I HEAR YOU
Emilie: WOW
AKA: double wow
I never met an omlette I didn't like!
Wow, just looks so good.
23 comments??? you're a star! i'm flattered you come and see me now.. :)
and that omelet is amazing...wha the hell is that anyway? I'm not too creative with new veggies except jicama...mmmm...jicama....
Buffalo: same here...and I love me an omelette with cream cheese
HAR: simplicity
Tanya K: that is so flattering I cannot even begin to tell you my elation....I love crunchy jicama with lime, salt and chile powder
Holy Moly, that looks awesone. Did it go under the broiler?
Hey db!
I just had to let you know I made an omlette tonight!!
It was just cheese. (cause i didn't have anything else "good" to put in it.)
But it was still delicious! :)
--snow(ster)
Jason: nope,I tend to keep my eggs on the "moist" side and the broiler crisps up the outside too much.
Snow: egg-celent...the trick is in your cheese and favorites rule...
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