Spaghetti sauce

 

I am a spaghetti aficionado. I love to make almost anything made with tomatoes. Spanish rice. Chili. Chili mac. Lasagna. Mostly, though, I make spaghetti.

Actually, I make spaghetti sauce. When it’s done, I cook a dozen or so pieces of pasta and throw them into the sauce because it seems the right thing to do but I make sure there are only a few because that’s the way I like spaghetti. Lots of sauce, a bit of pasta.

I’ll bet lots of people are like me, individuals who start from a known recipe for food or life and then branch out to do their own thing, whether it be spaghetti without much pasta or life done differently.

Do you agree? I’ll bet you do because I’ll bet that you, too, do something unique.

 

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