Fried zucchini blossoms just sound awesome, and they're always something I've wanted to make. Unfortunately, not having sufficient real estate to grow my own zucchini if only to harvest the flowers, I was pretty much relegated to what was available at the farmers' markets or grocery stores, and never once had I seen zucchini blossoms there. Until now. I could have jumped for joy when I saw them. Any existing menu plans went out the window the second I picked up the plastic box filled with the gorgeous orange blooms. I knew they wouldn't last long, so set about figuring how to cook them for dinner that very night. It seems that zucchini blossoms are usually prepared in one of two ways: battered and fried or stuffed, battered and fried. I went with the later, stuffing the blossoms with a savory sweet mixture of goat cheese, black pepper, and honey while Taylor whisked up a lightly carbonated batter using a partial bottle of one of his precious beers (in reality I think it was just an

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