Wednesday, November 10

LOOK before you COOK

Today I decided to prepare a terrific meal of pasta and sauce for lunch. I used some quality Meijer pasta, imported from the east side of Michigan and some Ragu sauce (family size) from Family Fare. I boiled the noodles perfectly; they still had a bit of toughness to them, but remained tender. I also heated the sauce up to the perfect temperature;  warm, but not too hot so as to burn my tongue and harm my trustworthy taste buds. I made enough for two bowls, so I devoured the first while watching Dana Jacobson delve too much information about her personal life on ESPN. I returned to eat the second bowl, and when I poured the sauce on the pasta; I was horrified. Mold. In the jar. Yeah, I crushed a bowl of pasta with moldy sauce on it without even noticing. Yum. Of course I threw away the remaining moldy sauce-pasta, which is a terrible tease that left my mouth waiting for that second serving. But worse is the thought that Alexander Fleming's lab is probably rolling around in my intestines. Or that I might wake up tomorrow with a fuzzy blue tongue. So let this be a lesson. Always closely inspect your jars of tomato sauce before applying it to semi-cooked pasta. Unless you like your food with some extra toppings...