Carnival Squash.

Most of the time, when I cook, I just wing it. I have a general idea of my intentions, but I just go with whatever. I have a few mantras – everything is better with butter, if it is bad I’ll order pizza. Mr. King Carnivore says I am at about a 95% success rate, and I have never had to order pizza so I would say that is good.

Being whimsical in the kitchen works for me , it’s how I roll. However, if I am going to make the above picture (potato soup served in a carnival squash), I have to put effort into it. The key is not to over cook the squash. It won’t hurt it, but it won’t stand up well enough to fill. This means you can’t just put the thing in the oven and flake off into lala land until it smells like it is done (which is what I usually do). Instead, bake the squash (but don’t over bake it), cut the top off, take out the seeds and fill with soup… or lentils, or rice or whatever you have on hand. You know- just wing it