This meal is out of order, but it comes to me by email from our CFO (Chief Food Officer) Mr. Fred Niell. Fred writes:

Meal 0.5 was Friday Lunch, which was as unplanned as it was thrown together. Copic walked into the kitchen at 11:30 and mentioned that there were 3 lbs of dry pasta in a bag in the corner, 1 quart jar of Ragu. I felt like it was an episode of Iron Chef, except that the challenge ingredient was the lack of time, menu, or preparation. But, we had wine, tomatoes, squash, carrots, onions, garlic, basil, oregano, mushrooms, and whatever else was nearby. I can’t really remember what all went into the 4-ish quarts of sauce I made. I may have also added the remainder of the pizza tomato sauce. I boiled the pasta to al-dente in salted, oiled water. Then I tossed the pasta into a steamtable tray along with sauce, and tossed with 1.5 cups parmesan cheese. Then topped with more cheese - all while hot. Voila. Hardly gourmet, but hey - it was on the table by 12:10, and all gone before I finally had a chance to sit down to eat it.