Stuffed Zephyr Blossoms and Sole Ditto

Saturday 18 August

We asked our new colleague Lauren over for dinner, so we could all enjoy the last flush of garden squash blossoms at the end of summer.  So while we snacked on sungold cherry tomatoes, olives, and sticks of salmon jerky (which Dora also enjoyed when our backs were turned), Holt presided over stuffing the beautiful yellow blossoms with batons of mozzarella and a basil leaf (for a milder flavor than anchovy) in each.

For our main course, we had fillets of sole, also stuffed, that is, rolled around a filling of garden sorrel, onion, cracker crumbs, and a little cream, and poached in wine and celery tops; a cream sauce went over them as well.  Alongside were sautéed slices of the second-generation zephyr, i.e. squash.

Then followed Dave's watermelon salad, for a zip of complex salt and sweet.

For dessert, we crunched a few Ines Rosales orange olive oil tortas, imported from Spain, with a bowl of another (more local) summer specialty, Graeter's peach ice cream.  Oh, and a sip of Bowmore Islay, for a wee deoch an doris.