Tonight I had an urge for spaghetti. Got out the half used 16 oz. box that had been in the cupbord for perhaps a year, opened. There were some little white, fuzzy spots on some strands indicating that some uninvited wildlife had been nibbling or keeping house in the open box. Didn't see any movement. It ate OK but it raised the question, "How do others store spaghetti, frozen, refrigerated or in the box at room temperature"? Obvioiusly I don't get the spaghetti urge often but like to have it on hand when I do.
post #1 of 4
11/30/05 at 3:45pm