We have bean leftovers aplenty in the fridge. (And outside the back door, and in the barbecue.) But I couldn’t bring myself to reheat and eat any of them. Instead I hacked up a half cabbage that needed to be used, and added some sliced pepper and green onions and cilantro. The dressing, I decided, would be peanut – and so when W pulled out a baggie of leftover spaghetti (unsauced) from the fridge, it seemed like a natural addition. The texture of spaghetti takes well to long, thinly sliced cabbage, actually – it was like the noodles themselves were cut with noodles made of crunchy cabbage. You could add anything to this, of course – pea pods, carrots, cucumber, jicama, broccoli.
W was distraught when he came back to the kitchen and witnessed what I had done to his precious spaghetti. One of these days I’m going to let him bring a baggie of spaghetti to school in his snack, just to break the mold. Who says a to-go snack must be carrot sticks or an apple or granola bar? Spaghetti is perfectly portable. Life would be more interesting, I think, if more grown ups sat down on park benches and dug into their bags of spaghetti. And then made Valentines for everyone in their class. (Couldn’t that be a metaphor for so many things?)