Edible Flowers

Food must look good.

Here is a random photo of an August dinner entree, summer artichokes.  Aren't they pretty?  Steam and serve with a fresh made pint jar of olive oil mayonnaise.  The immersion blender makes mayonnaise a snap.  Put a fresh farm egg in the bottom of a pint jar.  Add 1/2 tsp of coarse celtic salt, a small dollop of dijon mustard, and a squeeze of half a lemon.  Pour in 1 cup of extra virgin cold-pressed olive oil.  Put the head of your immersion blender down to the very bottom of the jar.  Blend on high for 10-30 seconds, slowly bringing your blender to the top AFTER the mayo has well emulsified from the bottom up.  Voilà.