Hi everyone, No, those mishaps happen to me too. That's one reason I am so enthused about this product. Somehow I never could grasp twirling spaghetti around a fork. Putting the spaghetti in a ziplock bag and breaking it up is a fine idea. Nancy Martin Oklahoma -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Joy Wolf Sent: Sunday, February 19, 2012 10:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti
Lol. I'm glad I'm not the only one. I have spaghetti bouncing off the wall, on the floor, and one time when I was really in a hurry I'm sure I heard a little piece hit the ceiling. And my pets, although I say they would eat absolutely anything, choose to make a lie out of that statement when there's uncooked spaghetti flying around. One crunch of the stuff and they're gone, lol. So then I end up searching everywhere for little pieces of spaghetti. Long story short, I can definitely see the value of this stuff, thanks! Joy and family -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Chambers Sent: Sunday, February 19, 2012 10:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti This may not happen to others, but when I break spaghetti, pieces invariably fly around the room. <Smile>. I keep it in the bag as much as possible, but some pieces simply become airborne. I love this idea of the Barilla cut, Nancy, and thank you for mentioning it. I went grocery-shopping today, and naturally forgot all about looking for it. <Sigh>. Jennifer On 2/19/12, Nancy Martin <nancyam1...@att.net> wrote: > Hi, > I don't know exactly, but I'd look at Wal-Mart or your grocery store. > Hth, > Nancy Martin > -----Original Message----- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca > Manners > Sent: Saturday, February 18, 2012 4:35 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Barilla cut spaghetti > > Do you know where she got it? > > Becky > > -----Original Message----- > From: Nancy Martin > Sent: Saturday, February 18, 2012 5:21 PM > To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; > cozykitc...@yahoogroups.com > Subject: [CnD] Barilla cut spaghetti > > Hi everyone, > > My sister showed me a pasta product I find intriguing enough to share. > I believe it's made by Barilla. It's cut spaghetti. Each piece is > about half as long as your finger. Not only could you avoid those > endless strands, but this product could be used in soups. I'm not sure > if this is whole grain pasta or not. I was most interested in its length. > > Nancy Martin > > Oklahoma > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ----- > No virus found in this message. > Checked by AVG - www.avg.com > Version: 2012.0.1913 / Virus Database: 2112/4817 - Release Date: > 02/18/12 > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ----- No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1913 / Virus Database: 2113/4819 - Release Date: 02/19/12 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
