Kate Connally wrote:
>
> Melba's Jammin' wrote:
> >
> > Without moving from my seat I can think of these pastas in my larder:
> > Orzo, vermicelli, umbria, shells, fusilli, ditalini, elbow spaghetti,
> > rings, capellini. OK, I got up and looked. I also have little teeny
> > stars, something shaped sort of like a conch shell. orrechiette,
> > corkscrews and some linquine.
> >
> > How do you use what you have? I propose a submission of recipes using
> > the pastas and these 'rules': Each post should have a recipe and the
> > subject line should indicate the type of pasta used, and each post
> > should contain REC to indicate there's a recipe included. E.g., REC:
> > Spaghetti - Spaghetti Bravissimo. I'm suggesting separate posts for
> > each recipe so that the ****ing contests that are sure to ensue will be
> > appropriately placed. Maybe it will contain the drift a bit. I'll go
> > first. :-)
> > --
> > -Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
>
> Hah! I have not one single type of pasta in my
> cupboard. Until 2 weeks ago I had some tarhonya but
> used it up to make Hungarian sauerkraut soup. I love
> pasta but seems I don't make it very often. And what
> I usually have, when I have it it plain old spaghetti.
> Sometimes I buy frozen ravioli or frozen or boxed
> tortellini. I use rice or potatoes much more often.
> Once a year I make homemade noodles for turkey noodle
> soup. But I was just thinking lately that I hadn't
> made spaghetti in a long time and that I should make
> some some day soon.

Oops! I lied. I do also use egg noodles about once
or twice a year and I make that summer pasta salad I
took to the cook-in with rigatoni or ziti.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?