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For a long time, I've been boiling pasta in the smallest pot it will fit in. It takes longer, but it really isn't a big deal. (I found some of the objections in that article comical.) I've been doing this not to save water, but because a smaller pot is easier to deal with in the dishwasher or sink.

Yankee Spirits looks awesome. I've never been. Good thing Uncle Sugar is relocating me to Newport again this summer. I may actually get there!

I loved the archery game. Once I realized it was the circle below the cross hairs and not the cross hairs themselves that I should use to aim my shot, I did fairly well--73.

As for the reduced water pasta experiment, McGee himself makes the case for why I will never do this: "It’s true, though, that no matter what temperature you start with, this method requires more attention."

One thing I like about it is that you have to use less salt to flavor the pasta, if you use salt to flavor the water. It always bugs me that salting the water means salting a bunch of after that you're going to throw away, because the pasta only absorbs some of the water. You can use less salt if you use less water and get the same flavor.

I know salt is cheap, but it still bugs me.