I make such a big pot so that I can freeze it in smaller containers good for two people (my husband and myself) to have a spaghetti dinner. A pot of it usually lasts about half a year.
Really, though, whenever I cook, I cook big. I just canât do small portions. When I make kebabs I make 30 or so. When I bake lasagna it weighs about 10 pounds. And, as you can see in the pic, there is no point in cooking just one or two lobster.
Which probably explains why Iâm such a big guy.