Because I couldn’t just spend the weekend celebrating the 4th and packing for Tales, I:
- made a batch of hot sauce from farm-fresh chilies
- created a tincture of shiso
- made a gallon of traditional umeshu
- improvised almost a gallon of apricot/pluot “umeshu”
- infused a bottle of Hendrick’s gin with cucumber and persimmon
- devised the Tomcat Collins with the aforementioned gin (recipe posted soon)
- hosted the “Squash Blossom” dinner party with the lovely TSB (we may not be together any more, but we still throw one hell of a dinner party), where I served the aforementioned cocktail the following hors d’oeuvres
- deep-fried two kinds of cheese-stuffed squash blossoms (chevre and mascarpone) with 4 dipping sauces (southwestern salsa, spicy tomoato, lemony aioli and a green onion sour cream).
Mmmmm; your squash blossoms were amazing. Also, :0(
Where did you find the ume?
Neil, at the farmers market in the sunset