Saturday, July 10, 2010
This post is going to be all over the globe, I have a lot to say and I dont want to take a long time saying it. First off I dont know how many of you remember the knife giveaway I hosted through CSN Stores, the one in which Greg from Sippity Sup walked away with the prize, well I had another opportunity through the lovely people at CSN to review a product and I chose the very same knives that were in the giveaway.
Let me just say - I love them! I knew when I chose them for the giveaway that they were good and I was right. The handle feels great in my hand, the weight is perfect, I could not ask for a nicer quality knife for double the price, and believe me I have used and handled a lot of knives, and the bazillion steak knives that are little gems all by themselves make this one fantastic set. So now I have way too many knifes squared. I already have a knife case that I take with me that has about 8-10 nice blades or so, I have a wall rack that has about 10 sharp blades and now I have 17 new edges to have fun with, not to mention the assortment of hunting and camping knives of every sort and size, I like sharp metal!
Summer bounty is just exactly that - a bounty. My garden is producing squash flowers by the dozen on a daily basis, not to mention the various squash that are forming as well. I love being a part of a community garden it makes the hustle of the city seem a little slower when I walk through the gate. Here is a little video from my cell phone (waiting on my camera, I finally ordered one a couple days ago)
Squash blossoms have got to be, by far, my most favorite thing in the summer, second would be the fruits and of course fresh tomatoes. This reminds me, I need to post the recipe for the "chowdah" - I will do that in my next post so please bear with me (or is that bare?)
Risotto with zucchini blossoms and zucchini has got to be little bites of sunshine in every luscious mouthful. Creamy, rich al dente arborio rice and crunchy just cooked zucchini and the lovely texture of the blossom combined with Mexican cotija cheese made this a risotto to be proud of.
Posted by Christo Gonzales at 3:47 PM