Now that I’ve been a food blogger for all of six weeks, people send me pictures of what they cook or what they eat in restaurants. I love that. Here’s some photos that my son, Russ, and daughter-in-law, Debra, sent this weekend.
They grew pumpkins in their backyard this year. Since they are both innovative in the kitchen, they were attracted to a recipe for stuffed pumpkin blossoms.
The ingredients included mushrooms, onions, collards, Canadian bacon and Parmesan cheese. Now that’s enough flavor to make an old shoe taste good much less a tender pumpkin blossom. The report from “Debra’s Testing and Tasting Kitchen” was that the dish was easy, colorful and delicious.