As we all know, spaghetti is a shape of pasta, described as long strips of pasta. In the case of marketing, liberties are often taken, and the creation of canned pasta you can eat with a spoon was born in 1965.

I never ate this as a child and felt like I had a spoonful at least once in my 20s. My Mom cooked a lot of Italian foods and French too, thanks to Julia Child. And to buy a can full of sauce and pasta seemed like blasphemy!

I have to admit I am looking forward to having a spoonful when the photo is done to see if there is a taste memory for me.

SpaghettiOs were introduced by the Campbell Soup Company under its Franco-American brand.

The product was created by Donald Goerke, dubbed "the Daddy-O of SpaghettiOs," after being challenged to develop a pasta dish that could be easily eaten with a spoon, catering especially to children. The idea was to create a pasta product that is both convenient and mess-free, unlike traditional spaghetti which could be challenging for young kids to eat.

Goerke and his team experimented with various shapes before settling on the now-iconic ring-shaped pasta. The choice was driven by the ease with which these small, circular pasta pieces could be scooped up with a spoon.

"Uh-oh, SpaghettiOs, you can eat with a spoon."

There is something appealing to having a good pasta with sauce you can eat with a spoon while sitting on the couch binging on some cooking show and not having to worry about the noodle slapping my cheeks and sending tomato sauce everywhere!

And that's where this pasta shape Anellini comes in! Good Italian pasta in a shape from childhood!

Shop now for some wonderful memory shaped pasta! O my!

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The best thing about SpaghettiOs in a can is the can! Open and eat and if you choose heat it up over the fire. Be sure to crack the top before you put it in the coals!

When you make your own you can get fancy with the sauce and stuff. Making cute little meatballs and stuff. But why?

Just make a tomato sauce with garlic and onions and some Parmigiano-Reggiano, mix in the Anellini and Bob's Your Uncle!

See the Spaghetti O Anellini Pasta Recipe here!

Shipping is included in this wonderful cheese!

This very special treat comes from a hand selected mountain farm located in the Mountains of Apennine of Italy, that creates some of the finest Parmigiano-Reggiano we've tasted.

This cheese is aged over 36 months and is a very special treat, so place your order now to reserve your wedge.

One way in which Parmigiano-Reggiano differs is the season during which they were started. This is a spring cheese, meaning that it was begun during the spring months. Parmigiano-Reggiano is also made at other times of year and each has its merits.

Spring cheeses are often the most pungent and herbaceous due to the concentration of fresh, spring grasses and young wild herbs and garlic where the cows forage. As compared to, say, milk collected in the winter when the cows are fed a higher concentration of dry hay.

Shop now for Spring Parmigiano-Reggiano here!

The best tasting tomatoes - maybe in the world, from Sardinia!

I have a jar of this in the fridge always. It never makes it the pantry.

Perfect for a little late night pasta! Just pour on hot pasta and eat!

Or, great to add to some tomatoes you are cooking down, or add some garlic, onions, capers to make a quick "Shakshuka" with an egg. Another late night dish!

This jar of delish-ish tomato puree is perfect for making an "O" easy sauce.

Shop now for Posardi Passata - Sardinian Tomatoes!

Sometimes we need sweet torrone to keep a smile on our face! These 5 give us variety (the spice of life) and a common sweetness.

What do hazelnuts, almonds, pistachios, hazelnuts, orange, and cherries have in common? Soft nougat and a colorful box.

These five square delights each have their own nutty character, which comes together in a wonderful soft nougat!

Collection includes: Hard Torrone with Hazelnuts (01), Soft Torrone with Almond and Pistachios (02), Soft torrone with Hazelnuts and Almonds (03), Soft Torrone with Candied Orange Peel and Hazelnuts (04), and Soft Torrone with Candied Cherries and Hazelnuts.

Shop now for The Five Torrones!

A tempting and versatile blend of coarsely ground chilies and garlic. Like all Huy Fong sauces, this is made with fresh red Jalapeno chili peppers and no water or artificial colors.

Try this red jalapeno hot sauce in...

Marinades

Pizza and pasta sauces

Chilis, soups, and salsas.

Shop now for Hot Chili Garlic Sauce!

This is one of those great cane sugar, unrefined, treats! The little pieces have a wonderful crunch with hints of molasses and Japanese crushed brown sugar. It is delightful in tea or your personal chai recipe. A sweetness without being sickly sweet like white sugar is. Or, too much like dark muscovado can be sometimes.

Jaggery (which you may know as Guda or Indian Gur sugar) is a whole, unrefined sugar that is as pure as any sugar from sugar cane can be. Compared to most sugars, especially refined white sugar, Jaggery has great properties.

Jaggery is made by boiling down raw sugar cane juice until it solidifies and is formed into a block. From there it takes on different forms for consumption.

According to Ayurveda, pure Jaggery powder has Ushna (hot) properties and eating some daily after meals improves your digestion and can prevent constipation.

Though Jaggery does not meet your daily iron needs, it is an excellent source of plant-based iron and can be a good daily step to ward off anemia.

The Jaggery with its antioxidant and mineral properties can work to clear the mucus in lungs and help the digestive system to function better by giving cytoprotection to your cells.

All these properties help with your immune system, a good thing to have in the winter when you are out playing in the snow, or at the beach, warding off the flu or whatever might be out there.

Shop now for Unrefined Jaggery Powder!

Using jaggery in a brittle recipe is really fun. It is almost a health food!

See the Peanut Chikki Brittle Recipe here!

There are many versions of this recipe. It is easy to make it your own and great to have on hand for a pick me up!

See the Khajur Burfi - Indian Date and Nut Roll Recipe here!

Understanding Ghee, in my opinion, takes away the unknown, and having it by the stove at the ready makes a good amount of sense.

Ghee is butter which has been cooked over low heat until the milk solids start to brown, giving it a little nutty caramelized flavor. The process is very similar to clarified butter in how it removes the water but cooks the milk solids.

This removal of the water allows for a higher smoke point of over 460 degrees F. It is high in omega-3s and butyric acid, creating goodness for your gastrointestinal tract.

In Ayurveda medicine, Ghee is prized for its digestive, anti-inflammatory properties and helps with one's memory. Ghee even has a mythic beginning from centuries ago where the deity Prajapati created Ghee from nothing.

We say use Ghee to fry in! Especially potatoes! The high smoke point and its essence of butter flavor, while at the same time being awesome for you is hard to beat.

Not all Ghee is created equal. It starts with the cows and what they eat. These grass-fed cows live in the natural pastures of Northern California. These cows help create a European-style cultured butter, which is then slow-cooked to produce this Ghee.

Shop now for Organic Grass-Fed Cultured Ghee!

On an acre of land, up to fifty females and one male can grow in harmony. A 15 to 20-year-old tree will yield about 200 pounds of Medjool dates a year.

Fossils have shown dates thrived 50 million years ago. Humans have been cultivating them for 6,000 years. Hundreds of varieties are grown worldwide, twelve in the States. Of those, over 90% of the total US crop is grown in the Coachella Valley.

Although they have been in the US since the 18th century when the Spaniards planted them around their missionaries, it wasn't until the early 1900s that the Medjool variety was brought here to the US, specifically in 1927 when a fungal disease threatened to decimate the Moroccan industry and 11 offshoots were brought to the US by a horticulturalist.

After a seven-year quarantine in Nevada, the nine surviving plants were sent to Southern California. Those original nine plants are the ancestors of the millions of Medjool date palms that grow in California today.

The nickname for Medjool dates is the "King of Dates", and boy do they live up to it!

Medjool dates are a deep amber-brown with crinkly skin and a glow of their own. The sticky flesh melts in your mouth, and their perfect mix of sweetness reminds you of caramel...honey...cinnamon!

Based on taste and melt-in-your-mouth texture, the Medjool date is definitely the "King of Dates" and it is easy to understand why these dates were actually reserved for Moroccan royalty.

To store Medjools, leave them covered on the counter for up to a week or place them in an airtight container in the refrigerator for up to six months.

Shop now for Medjool Dates!

They finally arrived! Just a little late, but it doesn't mean you can't pass them on!

The perfect gift for the one you call when there's a leak, a squeak or a bump in the night.

Some of the most spectacular chocolate you can find in a box. These tool-shaped chocolates are cool!

Tools that are cool! Clearly the best food gift you could give the tool person in your life.

Keep in mind, that they may never want to share their tool again!

This means you won't get to taste Andrea's Slitti's imaginative chocolate creation.

Shop now for Slitti Chocolate Rusty Tools Gift Box!

Marketed as a digestive, Underberg Bitters are a classic bitter. Used in some of the world's classic cocktails, this little bottle embodies a depth of herbal flavor that just can't be beat.

The elaborate and secret process was developed by the House of Underberg 150 years ago, and it guarantees a gentle extraction of the various volatiles and vitamins from a selection of aromatic herbs and spices obtained from over 43 countries.

These extracts are then matured for many months in barrels made of Slovenian oak.

Its worldwide popularity comes from its reputation as a hangover-healing property!

Shop now for the healing Underberg Herb Bitters!

They are so popular that certain restaurants have nothing but these noodles on their menus.

When you spend the time to make a clear chicken broth it is really nice to have an excellent noodle to add to it.

That's where these noodles are perfect to drop in the fresh broth! Simple, delicious, with a fabulous bite!

When you have a good noodle in your broth you won't go back!

Shop now for Zaru Soba Buckwheat Noodles with Yam!

This is awesome! Add to some bubbly water or add to a pastry! No matter how you might choose to use, this sour cherry adds the punch in the right way!

To the eye, it pours nicely, revealing a very, very, very deep, black color. If you move it around on the spoon, you can see the deep red color. It is quite mesmerizing.

To the taste, a sip; the initial flavor is sweet, then you have a cherry moment as a deep, rich cherry flavor comes through, finishing with a tart, strong announcement. If you use your tongue and dip the tip and bring it in, the cherry flavor spreads across the upper roof of your mouth, followed by tartness, and then you realize there's a sweetness.

Now that you know what to expect, going all into a bigger taste brings all the flavors together at once. Sweetness, cherry, and sourness, and then finish with a tart punch.

It is super, super enjoyable. It is absolutely, positively interesting that, depending on what technique or method you use to taste, the results all share commonality and, at the same time, can be totally, totally, totally different.

Perhaps it is the sweetness that makes you want to take it over and over and over again, or perhaps it is the familiarity of the cherry that makes you want to enjoy it again and again and again.

Not only is it quite fun via the spoon, but it is also inspiring to the mind for what you can do with it. So many ideas will blossom.

Shop now for Belazu Sour Cherry Molasses!