Very cute but not very practical. Spices should be kept in either dark containers or a dark cupboard or drawer otherwise they quickly lose their potency.
I used to use one. It works well for spaghetti or spaghettini. I have a hard time finding those in organic wholewheat. Nowadays I just eyeball half a 500 gram package for the two of us and expect leftovers.does anyone actually use a pasta measurer thingy?
i thought it was more for looking through, then chucking back in the junk drawer.
That would drive me buggy. I want "Cu" to mean copper and I would label salt, "NaCl".
Do you keep your scale on the counter, bakechef? Mine is on the bottom shelf of a lower cabinet and it's a hassle to get to sometimes.