Making Spaghetti

I discovered that I could make spaghetti when I was in college, so it was ironic that today, while I was making spaghetti, Danielle told me I looked like a college girl. Perhaps it was the super high ponytail (necessitated by an unfortunate overly layered haircut) Or perhaps it was the Wheaton sweatshirt (necessitated by my notoriously messy spaghetti making. I actually got the sweatshirt right here in Mongolia from another Wheaton grad.) Who knows…

Anyway, as I was cooking the aforementioned spaghetti, while apparently looking like a college student (yes, I think I’ve finally hit the age where I take that as a compliment) I was thinking about how many places my ingredients came from. Tomato paste from Italy, oil and bay leaves from Russia, Garlic from China, Onions from Mongolia, the ground meat (horse, because it is the cheapest, that we ground ourselves) from right here in our province. Other seasonings had to be brought from UB, Thailand, China, and the States. The pasta we’ll eat with the sauce came from Italy but was originally meant to be sold in Japan (all the ingredients and instructions on the back are in Japanese and not the usual four or five other languages). What’s in your spaghetti?