A friend gave me a lovely heirloom squash, and I decided to roast the handsome pinstriped seeds. As a first step, I boiled them in salted water. I stirred them, daydreaming. Suddenly, the seeds transformed into a gorgeous school of tropical fish that darted energetically after my wooden spoon. Apparently, the slimy squash stuff that still clung to my little fishes facilitated their "swimming". I cooked them longer than necessary, lingering over the magical scene.