Tasting, that is, though not something we do very often. Plus, it’s annoying to clean up after. But the ingredients spoke, and would not be denied. I made another batch of pimentón mayonnaise and used it as a binder for the leftover halibut which I had flaked apart with forks. I used my brand new hexagonal cookie cutters to shape them, then dipped them in curry-seasoned panko and browned ’em up. While that was happening, I took washed and dried squash flowers (our winter squash are going fully apeshit on the compost pile with all the rain), stuffed them with mozzarella, and dredged them in a made-up batter of egg, flour, baking powder, and wine. All the fried goodness made a pretty circle around another splendid ragout de jardin. Extra mayo may have been used for swabbing of aforementioned fried goodness. There was wine. Over.