Giusi wrote:

>> I *like* cooking squash blossoms -- now that I've done it a couple times!
>
> My American students all complain that they are difficult and expensive to
> buy.

Lin just happened to see them the one and only time they appeared at the
farmers' market, so she bought about a pound of them, and we used them for
two meals. For the first meal, we dipped them in tempura batter and
deep-fried them. That was okay, but not all that special. The next use of
them was in a kind of Spanish vegetable stew called "Pisto Manchego con
flores de calabacín". THAT was awesome, and well worth a do-over if we ever
see squash blossoms again.

Bob