In days past, only two meals were commonly served in big buckets: Kentucky Fried Chicken and pig slop. I’ve had the fried chicken many, many times, but as for the porcine fare—well, that was a one-time deal born of desperation.
I mention this because, on a recent visit to my soon-to-be in-laws, I noticed a new restaurant on the way to their house called By the Bucket, proudly advertising “Hot Spaghetti to Go” on its sign. When I asked about it, they told me it was a real experience—good pasta, bad timing—since the place was frequently closed.
Despite the long drive for some on-the-road spaghetti, I was more than intrigued. So the very next day, my fiancée and I returned to south Edmond to visit By the Bucket (16530 N. May Ave.) and experience mass-produced spaghetti by the slippery bucketful.