"Damsel" > wrote in message
...
> When I was a kid, we got boxes of spaghetti that were about 4 inches
> square
> on the ends, and around 3 feet long. The pasta inside was folded in half,
> so you were talking strands at least 5-1/2 feet long. One or two were all
> that a fork could hold.
>
> We twirled the cooked pasta by holding the tines of our forks against a
> soup spoon and twirling.
>
> I die inside, just a little, when I see someone chop their spaghetti into
> little pieces. Never could get the hang of twirling against the plate.
>
> How do *you* get 'sketti from the plate to your mouth?
>
> Carol


It depends on who's watching! lol
If I'm in a restaurant, I twirl against a spoon or the dish it's served in.
If I'm at home, sometimes I twirl, sometimes I only twirl it enough to get
it on the fork so it won't fall off, and slurp up the ends. The kids relax
and have fun and everyone gets a little messy, but it's good!
When I first read your subject line, I was thinking it would be about the
sauce and degrees of noodle done-ness and such hehe.

kimberly