Actually I was joking. I actually went and cooked dinner. London broil, homemade gravy, mixed veggies (corn, broc, carrots, and baby corn), and red beasn and rice. Then I took my daughter and her friend to Brusters for 1/2 priced banana splits.
Much better than a movie. Oh and I cooked all of that in less than 45 minutes.
How does it take so long to cook noodles? Do noodles in Indiana absorb water that much slower than the rest of the world?
* "Are we to believe that boiling water soaks into a noodles slower in Indiana kitchens than in any other place on the face of the earth? Or perhaps the laws of physics cease to exist on Indiana stoves! Were they magic noodles?"