9 thoughts on “what animal is after the horse?”

  2. Not sure what animals have to do with spaghetti, but there are measuring devices to help with how much spaghetti to cook.

    I think I got mine from Tupperware.

  3. I make a ring of my index finger and thumb, with the fingernail tucked into the inside of the middle joint of the thumb. That’s for just me. And the fingertip and thumb tip touch, for two or three people. Also, whole wheat spaghetti is just wrong, the texture is all wrong and it tastes weird. If you need fiber that much, put vegetables and black beans in the sauce. And dollar store regular spaghetti is awful; it’s not worth the savings. Try each of the medium-priced kinds from a real store, one after the other over weeks, and eventually settle on the kind you like best.

    • my pantry is stocked with whatever is on sale. Publix does a BOGO on pasta all the time and in Georgia you’re not obligated to put two in the cart – you can buy one for half off. I stick to the Mueller’s and the Barilla, and I agree on the whole wheat pasta (normal pasta is made with Durum wheat which has more protein and fiber anyway, especially if you get Semolina Durum pasta)

      my sauces are robust enough that the pasta merely serves as a vessel

  4. Making extra spaghetti is a good idea. Spaghetti that has been in the refrigerator for at least a day tastes a bit different and much better. At least in my opinion.

    • Not only that, refrigerated pasta becomes a resistant starch and is better for your digestion as well as being better for diabetics

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