So I have had a lot of amazing tacos in my life (special accolades go to El Parasol in Santa Fe), but I think the ones we had last night might have been the absolute tastiest. Our friend @pointsbeyond came over Monday night for dinner (the lovely parmesan collard white bean stew in the third little cup), and she brought tomatillos, green tomatoes, and squash blossoms from her garden. Last night my wife put together some chipotle black beans and her famous zucchini reduction, plus she made a beautiful tangy salsa verde from the tomatillos plus red onions, cilantro, and fresh jalapenos. When I came home, I dipped the squash blossoms in a simple batter made of flour, salt, and seltzer, and fried them until crunchy in light olive oil. We slapped the whole thing into crispy flour tortillas and blissed the heck out. So good. Mmmph.