Squash blossoms and chive flowers

I am always seduced by beautiful produce. Even when I cannot see any practical or immediate use for it, I still have to buy it. A very good point in case is the incredibly pretty squash blossom. I have seen and attempted many recipes with this flower, usually involving some sort of stuffing mixture like ricotta or cream cheese, trying unsuccessfully to prise open the petals and remove the stamen without ripping the delicate things. Battering and frying them is something that always looks so wonderful in recipe books, but is difficult to achieve at home without making a mess and ruining them. So, how can they be used without mastering the stuffing and battering technique?

The current food craze: Korean Tacos

Neil has this hair brained plan. he is going to go to bed tonight at 10pm, sleep until 2.30am, get up, watch the wedding while drinking some beer, so he can fall asleep easily at around 4am, get up at 8am and go to work. I am intending on joining him in this craziness. In the UK, there is a bank holiday for the Royal Nuptials tomorrow, which, coupled with May Day on Monday, gives my fellow Brits a pretty long weekend. All this after Easter last weekend, also a 4 day-er and the glorious 22oC temperatures they have been receiving, and a little envy comes into play and so we are undertaking this ridiculous stunt just for the hell of it.