Sometimes food can become a bit too complex. Now, there's nothing wrong with complex, some of the stuff I've made up on this blog has been a bit difficult, but sometimes it all gets a bit tiresome. Standing in my kitchen over a long-simmering pot, or separating a handful of eggs, or prepping the last of a gajillion and one ingredients--that all starts to wear on me after a while. So every now and then, it's good to revert back to simpler recipes and simpler techniques to keep me from going crazy. And by simpler, I mean using leftovers.
I've got enough homemade Longanisa in my freezer to stretch from here to Manila and back, and I've been wanting to deplete that supply so that it only reaches Hawaii. That's a lot of Longanisa to use up. Luckily, this fried squash blossoms post by Wandering Chopsticks set off one of those flickering lightbulb thingies above my head. Except, instead of stuffing squash blossoms full of minced shrimp, like Wandering Chopsticks did, I figured I'd use some of the Longanisa in my freezer.
And, as we are in the last throes of summer here in SoCal, I wanted to make sure I took advantage of the squash blossoms at the local farmer's markets before they were all gone.