just received a boat-load of suasqh blossoms.  what to do, what to do?well, tonight they're being stuffed with ricotta, mozarella and parmesan cheese seasoned with garlic and fresh basil.  then dipped in a tempura batter, fried in vegetable oil until golden.   served with a fresh tomato marinara.tomorrow night, who knows, maybe go a little south of the border.what a delicacy!