(“Hey, I’m that leftover soup from 6 days ago. Wanna live on the edge?”)
I noticed a bit of spaghetti sauce. Two days old.
Pasta it is, I said to myself.
I was starving so I bumped up the amount of sauce by adding more sauce, plus mushrooms, green pepper and onion.
I know there is sugar in Hunts Thick and Rich sauce (7 grams of glucose-fructose and/or refined sugar per 125 ml or 38 g per can), too much for my taste, so I like adding veggies to lower the ratio.
Once the pot of sauce was on the burner I grabbed PC spaghettini from a side cupboard.
I wondered if the directions still included one about adding salt to the water even though most Canadians know there is too much salt (and sugar) in just about everything we eat.
[Did you know? Windsor Salt now adds sugar to their boxes of salt. Sweet!]
Instruction 1 read (in part):
“Bring water to a boil. Add 15 ml of coarse salt.”
I said, fugettabouttit.
There’s way more than enough salt (and sugar) just in the sauce.
Way way more.
**
Is the salt shaker still on your kitchen counter or table? Does it need to be?
Do you like sugar in your salt?
.
