One of my favorite things about August is summer squash – and not because I love zucchini, but rather because I love to flip through my cooking notebooks to dig up my favorite fried squash blossom recipe. I usually try to stay away from fried foods, but fried squash blossoms are my most beloved little fried treat. How can I resist the call of a crispy shell that’s holding back a savory dollop of creamy, seasoned ricotta cheese? I’m getting goosebumps just thinking about it. [[Read more about Fried Ricotta Stuffed Squash Blossoms Recipe]]
This week I’m at the International Food Bloggers Conference in Seattle, and I’m having a great time learning lots about the art and craft of blogging. There are over 250 food bloggers here and I’ve met so many people whose blogs I’ve come to love through my travels online. Everyone here is so completely inspiring.
I wanted to take this opportunity to thank Foodista and Zephyr Adventures for providing a wonderful gluten free spread at IFBC Seattle. I’m used to being disappointed in the gluten free rations at conferences, but this group has really taken steps to accommodate us with style. So far I’ve eaten a lot of delicious gluten free food – today, at the hands of Wheatless in Seattle, and tomorrow I’m excited for the lunch Shauna and Danny will be preparing for us. Really, we’re probably eating better than anyone else!
I’ll hopefully have lots to share once I get home, and most likely a lot of little giveaway items from our wonderful swag bag (compliments of Sur la Table – thanks!!). Until then, live life and eat your veggies. 
