Discussions about eggcorns and related topics
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Thanks for your understanding.
Chris -- 2015-05-30
The pasta was just perfectly cooked, not too hard, not too soft, just kind of andante.
(This was contributed by one of my most prolific sources. She is a wonder!)
Andante is kind of midway between largo and presto, so it fits, synaesthetically or something.
*If the human mind were simple enough for us to understand,
we would be too simple-minded to understand it* .