11.   Add the reserved soaking liquid and the thyme.

12.   Bring reserved liquid to a boil and cook spaghetti al dente.

13.   Brush top with reserved liquid from apples.

14.   Drain, and add the liquid to the other reserved vegetable liquid.

15.   Gradually whisk in reserved liquid from cherries.

16.   If a thinner sauce is desired, add a little more of the reserved soaking liquid.

17.   If the hash appears too dry, add a little of the reserved cooking liquid, to taste.

18.   Mix thoroughly, adding a little of the reserved liquid if necessary.

19.   Put the beans, the reserved liquid, the rosemary and the roasted garlic in a food processor, and blend.

20.   Whisk the puree into the reserved liquid, or pass everything through the medium disk of a food mill and return to the pan.