I BAKE PUMPKINS! 我烤南瓜！

我上网时看到一个关于肉桂烤南瓜的食谱。食谱看起来不错，有十个人分量。可是，家里只有我愿意让味蕾环游世界，让其尝试特别一点的东西，如：烤南瓜、酿甜椒等等。

只取食谱的1/15实在不简单，因为我不能大量吃南瓜（很”风“）。原本食谱要三磅（约1.5公斤）南瓜，而我只用了100克南瓜，因此我就凭直觉调味了，还加入一堆桂皮粉，因为我喜欢桂皮的味道。（当然，放太多桂皮粉，食物会很苦！）

食物盖上锡箔纸后，我就烤南瓜烤了40分钟。本来还要打开锡箔纸烤15分钟才上桌，结果还没烤第二次，南瓜就已经软烂如泥了，基本上就是软得让宝宝吃也没问题，哈！

虽然如此，我很喜欢我的烤南瓜，它又香又甜，单纯的南瓜甜味配上香浓的肉桂味道和浓郁的焦糖。如果我减少一点糖，这道烤南瓜将是一道健康、完美的饭后甜品。

做人要懂得变通。就像为一个人做饭、烘蛋糕、画画等等，规则归规则，但也要适时变通。

I stumbled a recipe across the internet for cinnamon baked pumpkins. The recipe looked awesome but it serves 10 people. Alas I am the only adventurous freak in my family who is willing to try out things like baked pumpkins, stuffed  peppers and such stuff. 

Imagine scaling a recipe down to 1/15 of the original recipe since I cannot take a lot of pumpkin. The original recipe called for 3 pounds of pumpkin and I used only 100 grams. There is absolutely no way that I could measure such tiny amounts of seasonings, so I just went by feel. I loved cinnamon, so I put a lot of cinnamon onto my pumpkins.

I baked them for 40 minutes, covered. The original recipe called for another 15 minutes of baking, uncovered, but I ignored that because my baked pumpkins turned out like baby food!

Anyway I love my almost burnt cinnamon-caramel pumpkins because they are sweet, earthy and kind-of-healthy post-meal dessert if I cut back on the sugar. Ha ha.

When push comes to shove, you have to follow your instincts and think out of the box. Just like cooking, baking and painting, you have to follow your heart to unleash yourself and live the best as you can. And if your instincts do not bring you to the right track, you can always turn back as long as you do not lose hope.