Life's been a bit crazy 'round here lately. We just got the quote for the countertops that I fell in love with in for the kitchen remodel and it was waaaaay more than what I was expecting. So now we're kinda sorta maybe thinking about DIYing it, which I know sounds crazy at first BUT, the more I research wood plank countertops the more doable (sort of) it seems. But I also have a knack for underestimating the complexity of DIY tasks (like the time I thought we could build a dining table without any word working experience whatsoever. This ended up becoming my rickety prop table.) Sooooo we'll see what happens. But enough about countertops, and onto the food.
My older sister teaches kindergarten and one of the many projects she did with her students involved planting pumpkin seeds and watching them grow. Since most of the families didn't have room for a giant pumpkin plant, she ended up with dozens of the little green vining sprouts. Luckily, that was around the time that I moved back home, and because I can never say no to free plants, I ended up taking home eight of them. Most vining squash tend to take over large portions of the yard, so the lack of veggies I sowed this summer (just squash and tomatoes) actually helped the pumpkins sprawl out. And sprawl they did. About 1/3 of my yard is now a mass of pumpkin vines, awash with golden squash blossoms coming out from every crevasse and turn of the vine. There are dozens of new ones every day and, while I can't keep up with their current output, I've been doing my best to at least put a dent in them. They're one of the largest edible flowers, and perfect for stuffing and pan-frying.