Tomorrow at 4am the bf and I will be waking up to drive down to Key West for our second Fantasy Fest adventure. We’re only staying for one night, which is plenty. Crazy costumed-mobs and drunken shenanigans lose its appeal after, oh, 13 hours or so.
The theme this year is A-conch-alypse (get it?) and we decided on post-apocalyptic sea creature costumes. So… at 24 hours away, my costume looks like I’m wearing crappy bondage with green bushes poking out. Nice. Real nice. Hopefully this doesn’t end in a
50 shades of fucked up disaster.
Bondage and conch shells aside, I’ve been hankering for some good ‘ol squash. One of the MANY reasons I love Delicata squash is that it’s so easy to prepare. I don’t have to peel it. It barely has to be spooned out. It’s conveniently small so I don’t have to lug around a heavy ass gourd in my bicycle basket (a huge plus) and the portion is just enough. Kind of like a personal pan pizza. Except a super small squash. Not to mention this squash is way more delicious and velvety than even Butternut squash, which is SO last fall anyway.