• Cooking Spaghetti!

    This is so easy that I probably don't need to repeat it here.  However, for all you New-bee's I will anyway.  We will take this in steps:

    No. 1  Bring a pan of water to a rolling boil; add a little olive oil.

    Note pens in background...
    I craft while I cook!
    No. 2  Put the spaghetti* in slowly.  I actually break mine in thirds-it goes in the pot much faster.  Some traditionalists probably would shudder at this, but what can I say?  Hey, I even cut mine up with a knife and fork when I eat it...boy, I think they are trembling now.

    The tricky part for me is to get the right amount of spaghetti per person.  There are just two of us and I invariably cook too much.  Chuck is better at judging the amount that me so I call for is assistance at this step.

    No. 3 Boil for 3 minutes.  To keep the water from boiling over the pot, lay a wooden spoon across the pan.

    No. 4 Remove from heat.  Cover and let it sit for 10 minutes.  It should be "al dente" as the traditionalists above would say!

    No. 5 Strain with a strainer, empty all but a 1/4 cup of the water from the pot and set the strainer on top.  Set back on the stove and serve the plates from there.

    *I prefer Vermicelli or Angel Hair.  I really dislike "fat, gunky" spaghetti. 


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