You’re so kind, thank you sooo much! VeryPink & Ravelry seem like exactly the kind of “tried and true” resources I was hoping to find! Honestly there’s so much out there it’s a bit overwhelming, so I appreciate it! And your overall advice is very reassuring, too, I was so intimidated by the purl stitch for a while, I feel like I’ve unlocked a whole new world now! Haha.

Aw, thanks so much! <3!

Wow, nice! I love this color! About how long would you guesstimate it took you to get this far? Personally I think a button with a bit of sparkle/flair would look super cute! Like maybe silver/gold, a pearlized or metallic teal to match the yarn, or black with glitter! The flower button idea is super fun, too, especially if you could find ones that are shaped like flowers! Haha. Congrats on all your progress! :)

Hmm honestly looks like not using the packet and just judging the seasoning myself may have been a better way to go.

Packet ingredients: salt, maltodextrin, dried Worcestershire sauce, garlic powder, dextrose, sodium stearoyl lactylate, calcium stearate, and soybean oil

So yea, noted that for next time. Heh. Thanks.

Oh you’re right I should’ve added rye chips! And I love peanuts in chex mix, they’re the non negotiable for me. And the cheerios make it so the peanuts aren’t at the bottom of the bowl by themselves since they’re about the same size. Haha. :)

Thanks for the rec, will keep an eye out for it! :)

Ohhh good to know, thanks! Do you have a favorite? I like the idea of making our own and I’d use local honey, but I don’t have a “favorite” hot sauce! We’ve just used Frank’s in our buffalo chicken dip! Haha.

Ha, funny that you say that. As it was cooking, my partner was like “Oh we should’ve got hot honey to put on some of it!”

Apparently chex mix + hot honey is a thing, I had no idea. Haha.

Next time they do something horrible, you can say there was some guy on the internet a SpaceCowboy that knew about it ahead of time.

Sorry username is too relevant there to pass up including it. It must be called out as a space cowboy’s prediction. Haha.

Thanks, I super appreciate that! And yea I honestly did not expect as much advice as I received, I’m grateful! Lots of things to try/consider while I work to perfect our version of the recipe! Haha.

Ah okay, that makes sense. The parm we got was marked “aged over 10 months” and it did seem a bit less dry than some of the more aged ones we’ve used in the past. We did just use the smallest side on the box grater though, not a microplane, so it’s definitely possible that it needed to be more finely grated. And that’s a great tip about just doing it w the pasta water at first, then adding in the butter, that sounds like a safer way to do it. And I’ve heard folks talking about using the sodium citrate in cheese dishes before but I’ve never actually tried it… Thanks so much! :)

Good thought, thank you, this method definitely called for grated parm (not the shakey canister kind), but I think maybe I didn’t have enough pasta water to start with, and I kinda suspect my temperature may have not been quite right as well. I’m probably going to try the more “traditional” version next time, I didn’t realize this method was kinda unusual! Haha. fingers crossed

Yeaaa I think you’re right that I didn’t start with enough pasta water so it didn’t come together properly when I added the cheese! Another commenter shared a more “traditional” method, I think maybe I’ll try it that way next time. Thanks for sharing your thoughts!

Ohh okay! Maybe I’ll just try that more “traditional” method next time, your explanation of it sounds less difficult than I thought it’d be haha. I like that your way would use all the flavor that’s still in the pan from our chicken, too! Thank you for sharing your experience! :)

Ah yea, that makes sense. If I try using this method again I’ll def keep this in mind! Thank you! :)

Hmm when we started adding the cheese, it was just the carry-over pasta water from scooping it out of pot (and the melted butter), so probably just like a 1/4 cup or so? Then we ended up adding about 3/4 of a cup while mixing in the cheese after realizing it was getting gloopy.

Should we have added more pasta waster before the cheese?! I will feel so silly if it turns out that’s all we needed to do, because the big pot of pasta water was right there… Haha.

Ohh, okay! So you think it’s possible we did lose too much heat while trying to do it via the bowl huh? It’s funny it sounds like if it’s too cold or too hot it’ll make it gloopy/stringy! Haha.

Yea, I definitely don’t care about impressing anyone/showiness, just going for yummy & easy, heh, and if doing the sauce in a separate lil pot’s working well for you, I’ll probably try that out next time! fingers crossed

Thank you for sharing! :)

Oh! So maybe it still had too much heat when we added the cheese then!

The butter melted within about ~30-45 seconds and I thought we needed to hurry, so the pasta had only been out of the water for a minute or so before we started added the cheese… It was definitely giving squishy gloops and watery whey! Haha.

Do you usually wait like 2mins or more before adding the cheese? Thank your for sharing your experience!

Yea, I don’t think anyone’s suing over this…

https://www.forbes.com/sites/maryroeloffs/2026/09/05/most-game-publishers-are-ignoring-trumps-arcadegov-site-heres-why/

Damn indeed, this all looks delicious! The eggs look like they’re cooked perfectly (for how I like them at least haha)! Well done! :)