Cathy Classics by Cathy Guisewite for February 04, 2020

Exactly. Never trust a skinny cook. (Unless she is under 25. Metabolism is a thing.)

ANY food testing calories, don’t count! It’s a rule! Really….OK, maybe….

IF she had measured the amount of noodles being cooked, still would have been only 200 calories in testing – just nothing left to eat with chicken and broccoli.

When it comes to the noodles of things I make regularly (such as spaghetti, mac and cheese, pasta salad, etc.), I’ve pretty much got it down to a science regarding how long it takes them to cook so I don’t bother to do any taste-testing along the way and rarely does anything ever end up under- or over-cooked. I just set the timer, stir it a few times to make sure it doesn’t stick to the bottom of the pot, then drain and eat. Always perfect! :-)

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Hi, rgcviper! :-)

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Hello and happy Tuesday, fellow Cathy fans. Have a great day, everyone! :-)

And here I always thought the best way to tell if noodles were ready was to throw one against the wall. If it sticks it is cooked.

Must admit I have never tried this way even way back when I was single and lived alone.

I’m curious how 200 calories in the pasta suddenly becomes 458 calories. Before anyone tells me that pasta expands when cooked, cooked pasta expands from absorbing water which doesn’t add calories.

Yeah … some things in life are probably better to leave unknown.

HI, MOM. Hello, Clan.

Licks, tastes, dobs…don’t count in my book…WW might disagree.