Okay, I'm really a terrible cook and I've definitely screwed up more than my fair share of dishes, and I didn't even get THESE right, but I had to brag.

I went to the farmer's market in Hillcrest yesterday after dropping off our rent check, and boy howdy was that an inspired idea.   The only problem was that I was heading to a play afterwards, so I had to store any produce I purchased in my car - so I brought along a cute little IKEA insulated bag that a dear dear friend picked up for me, with a couple ice packs in it - hoping it would keep anything I bought fresh for the following five hours in my car in blistering heat (it's seriously bloody hot here right now).  Anyway, I figured I'd buy hardier produce items to increase my opportunities of having actual food later.

So what did I buy?  Squash blossoms.  Now, these don't fit the definition of hardy at ALL, but I couldn't help it.  They're so pretty and light and supposedly yummy and I'd never had them...   Anyway, long story short, I bought the squash blossoms, a million types of eggplant including the little thai green ones (green curry is on the menu, as soon as I go to the store for the rest of the ingredients), and some cute little onions.  I passed up the ABSOLUTELY AMAZING organic heirloom tomatoes, thinking they'd never make it in my car, not wanting to presume upon my dear dear friend's fridge, etc. 

Now, not only did I have TONS of time to take my produce home before the show, I'm not sure what thought process led me to believe that squash blossoms would survive the heat in my car but tomatoes would not.  I think I'm going to blame the sun, it really got to me.

So last night I had brie and roasted garlic (Costco ROCKS if you like to eat garlic by the head... or two... does a number on the digestive tract though!) and fried squash blossoms, which are super-easy and super-yummy and need a thinner batter than I used but they were STILL good.

And this morning for brunch I made a sandwich of toasted baguette, tomato from my patio (they're tiny, but still), basil from my patio, salt, pepper, and olive oil.  From Italy.  That we brought back like 4 years ago.  I'm sure it's still good...

DAMNED good food!