So if you want one of those not cut all the way through jack-o-lanterns, I think the trick to making it glow properly is to scoop out the inside really aggressively before you start carving the design on the outside.
We made cassoulet for dinner, sausages, duck legs, flageolet beans, endive, other things. . . and apple, dried cherry, sweet vermouth crisp, pistachio ice cream
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