If you’re going to give yourself a going away party, or really any sort of party, and if your garden is like mine and overflowing with nasturtiums, you can’t do better than this beautiful little nibble. Make up a smooth mixture of equal parts smoked salmon and cream cheese, spike it with chives, capers, lemon zest, a little hot sauce, salt and pepper, and stuff it into freshly-picked blossoms. Surprisingly delicious! Be sure to make these just before serving, as the petals will wilt faster than you can pack a small suitcase.
Packing is what we’re up to, suitcases both large and small, now that Beppo and Zazou have gone off to their kitty camp and the departure clock is ticking loudly. It’s ironic that it’s finally summer here and we won’t be here to see it. We’re off, tra-la, to the Frozen North, and will be cruising to Newfoundland, Labrador, Greenland, Iceland, the Faroe Islands, Norway, the Netherlands, England, and Ireland. You’re coming along, right? We’ll start and end in Boston, and in between we hope to have many fabulous adventures in the lands of Too Cold For Nasturtiums. So eat a few bright blossoms for me, stay tuned, and wish us smooth seas and a following wind.Cruising, Posts Containing Recipes comment below, or link to this permanent URL from your own site.