What to do with frozen spaghetti? A koan.

Life in chez Stay at Stove Dad isn’t always glamorous. I spend much of my time pulling half-finished servings of various dishes from the refrigerator and trying to decide what to do with them. It’s not an easy question. Financial and moral reasoning (save money; don’t waste food) clash with health and convenience concerns (risk food poisoning? Be finished with the thing and move on?).

My short-term solution has long been the freezer. I’ll boil that tiny serving of sauce and throw it back in the freezer. The bread that’s sitting on the counter a day after purchase? It goes straight into the ice box, too. I’m fond of tossing all sorts of things into the freezer, but I’ve drawn a line with things like pasta.

I know, I know, I know, there are legions of people (including my father-in-law) who can argue for hours about the virtues of freezing pasta. I just never know what I’m going to do with it.

The other day I gave in to the urge to save pasta and decided to freeze the bit of leftover spaghetti that was lingering on the top shelf of the refrigerator. I don’t really know what I’ll do with it, but that’s the benefit of the freezer: I have months to meditate on the question.