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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Gauguin who wrote (47592)	2/28/2000 12:45:00 PM
From: nihil	Read Replies (3) \| Respond to of 71178

No salad? That's too bad. I like to lay down a nice spongy mass of well-chewn salad in the bottom of my stomach, so when I drop a lot of pasta on it, (it sort of works like that glass fiber in the fish tank filter that keeps the charcoal from exiting) through the pyloris into the ileum all at once. I like to eat long, long strands of pasta (vermicelli, spaghettini, angel's hair) cooked in long continuous pieces. The countess has an aluminum trough that she cooks pasta in -- using two burners on the stove at the same time (damn the expense!), so the pasta doesn't have to be broken in half or even thirds. I can well imagine that the long, unbroken skinny pasta might worm itself in single pieces from the gullet into the damned small intestine, from muzzle to belly-button, so to speak. Ghastly idea. I like to imagine that when I coil those long strands around my fork (I have a special pasta fork custom-made for me by Gorham years ago in our pattern, long skinny close-spaced tines -- I guess I ought to call it "Fork" or "Fork-san") and slurp them off so that they drop like thin coiled snakes into my stomach and sort of sprawl around luxuriantly on the bed of lettuce, radicchio, endive, hearts of palm, asparagus, and chewn-up mac nuts, with a light dressing of walnut oil (can't use macnut oil, good as it is, because of the fear of poisoning the dogs who loyally clean up all our plates and silverwear before popping them in the machine) and Latour '61 homemade wine vinegar, waiting to be digested by the waves of surging HCl and enzymes to become chyme perisomerstalting to eventual perdition in my gut. Yum!