By: Blonde Two
I cooked some exciting pasta today. Spirally pasta which presumably (as spirals exist in nature) grew on a spiral tree. Spirals are mathematically exciting (if you get excited by mathematics) and nautically exciting (if you get excited by sea shells). My pasta (cooked in the UK) was very exciting but for neither of these reasons.
My pasta was exciting because it took the usual time to cook!
My pasta was exciting because I bought it in Lidl!
My pasta was exciting because the Lidl was in Austria!
My pasta was exciting because it took longer to cook in Austria!
And half way through eating the UK half of the exciting pasta, I had a “eureka” moment. I was, in fact, eating a scientific experiment. See if you can follow my Blonde hypothesis …
The pasta took longer to cook in Austria … we were cooking it at a higher altitude (1300 metres) … the water boiled at a lower temperature in Austria (95.5 degrees centigrade) … the pasta (exciting) cooked at a lower temperature in Austria … ergo (what a word!) the pasta took longer to cook in Austria.
My hypothesis, as it turns out, is not really a hypothesis because it is true. Maybe I should have been a scientist (quirky lipstick, a tight fitting lab coat and unruly eyes). It is, I am reliably informed, never too late to reinvent yourself!
Appendix 1: Please observe here that the preferred cooking temperature for my exciting spirally pasta is actually stated on the packet. Obviously, being Blonde, I didn’t read the instructions.
Well, your mother was partly responsible for certain blue circles on the science lab ceiling (the best-conducted experiments can go wrong!)