More food

I'm kind of making up for not blogging much this year by posting a bunch of things all at once. But in an effort to avoid my forays into journaling (I would do an entry about every five or dozen years in which I would attempt to catch up on everything that had happened since the last entry), I'm mostly posting pictures which just a few words.

It would be a shame to miss memorializing some culinary adventures.

Like stuffed zucchini accompanied by fried stuffed squash blossoms:
We made this in late summer with some large zucchini from our garden. Stuffing was made from seasoned pork and vegetables stir-fried and mixed with egg, then stuffed into the hollowed zucchini and topped with cheese. The stuffed squash blossoms were made as follows.

Stuffed Squash Blossoms

fresh squash blossoms, washed, dried, stamens removed
1 cup cottage cheese
1 cup crumpled queso fresco or other mild cheese like farmer's cheese (grated)
5 green onions, minced
salt and pepper to taste

buttermilk
corn flour mixed with flour of choice...white is fine for traditionalists, a mix of rice and bean plus or minus tapioca flour works great for gluten-free folks. Almost anything will work.
seasoning, like garlic powder, ground coriander, chili powder, salt and pepper

Mix the cottage cheese, queso fresco, and chopped green onions together then salt and pepper to taste. Fill each squash blossom with the cheese mixture, twisting the top to secure. Pour some buttermilk in one bowl and the mix the flours with the seasonings in another bowl. Dip each stuffed squash blossom in the buttermilk then dredge with seasoned flour. Fry the squash blossoms until golden and delicious.

This works great with anaheim peppers as well. And you can do fried green tomatoes at the same time with the buttermilk and seasoned flour.

Then there's stuffed bell peppers. Aaron brought these beauties back from one of his worksites. It's nice to have a guy who works with veggies.

Bell peppers stuffed with a rice pork veggie mixture, topped of course with cheese.

And this has nothing to do with the food above, but this was one of our more recent dinners.
Stir-fry--garlic, ginger, carrots, peas, dried chili peppers and bok choy from the garden supplemented with onions, shitake, rapini and squid not from the garden.
I just wanted a photo of food with tentacles.