We live in a day and age with many different opinions and in a time where people don’t know what live and let live means.
Some might say it is because we have surrendered too much of our self government to the governing powers.
Others would say it begs the question the idea that the government would not ‘enshrine our values’.
For people like me the poles of secular and religious nationalism express perfectly why I don’t consider myself having reached my country. My kingdom ‘is’ not of this world.
There is a belonging without violence.
There is a city without nationalism.
There is an inclusivity with open diversity.
There is identity with cosmically aligned individuality.
There is a post post modernism that progresses and doesn’t destroy all ancient values.
The apex we stand on like a spinning globe is the interrelation of movement that is fixed and chaotic.
The social architects of the world may be called ‘they’ by some but to cool headed non conspiracists who are not afraid of the mechanics of the worlds infrastructure we merely call it a project vehicle.
So my wife and mother in law made ham and cheese cachitoes (little bread) from scratch and these can be made to suit whatever dietary preference is preferred.
I didn’t document the directions for those but if enough people ask I surely will pick mi suegra and mi esposa’s brain.
Now in this video I give you the run down on how to make my crook neck squash blossom fritters. Arguably this would work with any squash blossoms and if you are vegan any normal egg subsititute used in baking or frying should do the trick.
For the fritters, putting your blossoms in a bowl add:
One egg or egg substitute for binding.
Himalayan fresh ground sea salt is preferred.
Fresh ground black Peppercorn pepper.
Mozzarella or vegan mozz substitute. (I recommend Daiya)
Gluten free Pillsbury flour or whatever flour you wish. (the gluten free worked perfect for this).
Mix all together.
Put a little of the mozz into the pan saved apart from what was mixed in straight into the bowl. Let that crisp up a little bit. Then add your coated squash blossoms. Let that crisp up as well and then add some more mozz on top.
The goal while tossing in the pan is to make sure the mozz crisps up like a mozzarella pan fried chip.
The textural experience ends up one of lite, fluffy battered squash blossoms with a nice crunch. It’s like a delicate squashy mcnugget! XD
I served mine over a bed of spring mix greens along with wild harvested garden chickweed and some heirloom orange grape tomoatoes from the garden.
Because I love Cholulas it made a perfect dipper for my squash blossoms. Of course I topped it all off with my (saved from lockdown kumquats) Kumquat Honey Greek Yogurt Smoothie. (Will provide recipe if asked.) I’m melting remembering this meal.
So there you have it folks. If you enjoyed this article and after watching the video give me a like and subscribe. I will greatly appreciate it.
Thanks Again for joining me for Cookin With the Captain!
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