Spag Bol

spag bol

I think it’s safe to say that I can walk into almost any man’s kitchen, open the pantry and find a half empty packet of dried pasta sitting skew if on the shelf, surrounded by commercial pasta sauce jars and dried parmesan cheese sachets, resembling a homeless man on a park bench with a missing shoe, encircled by a fort made of cardboard boxes, broken shopping bags and old crumpled newspapers. I then take a peek in the freezer and find an oversized package of freezer burnt vacuum sealed cow mince from previous months, forgotten about, but presumed to be still palatable if only microwave de-frosted and cooked for 15 minutes with a jar of tomato like splooge. 

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