Stuffed zucchini blossoms with mozzarella, basil, and cornmeal
I’m in Europe right now. Well, let’s hope to god that I’m in Europe right now, since due to internet magic I’m writing this before I go but it should be posting while I’m there, and I definitely should be there.
Let’s let that sink in for a minute. (The me being in Europe thing – I’m pretty sure we’re all way used to internet magic by now.)
Now that we’re all over the excitement of me being in Europe, lounging in heurigen and eating my weight in saurkraut on a daily basis, let’s move on to squash blossoms.
