You know my penchant for experimenting–and I feel it’s only fair to mention the failures as well as the successes.    The most recent lab project involved spaghetti squash.  I decided to deviate from my standard way of cooking this lovely no-point vegetable, which I’ve described in other blogs, and do something different.  ( I know you see it coming, but hey, if I followed my regular recipe, it wouldn’t be an experiment, now, would it?)  I checked the pantry, where I discovered a lonely can of 99 percent fat free cream of celery soup.  Hmmm.  Since I’d already had ground … Read More »