Hi friends!
I’m writing to you from the comfort of my own home once more. You are probably excited to hear about all the awesome adventures I’ve had since finishing exams. Well I’m sorry to disappoint, but my life as a free woman has been rather dull. Unless you find binge-watching ‘How I Met Your Mother,’ loafing around in pjs and baking muffins particularly thrilling. However, don’t leave just yet…I do have a rather fantastic recipe for you today!
I did venture out from my blanket/dog-cuddling cocoon for a little trek to visit my friends which wasn’t without drama (of course.)
First of all, I managed to miss the bus. For 7 years I traveled on a school bus…and let me tell you, not once did I miss that bus! Yet there I was on Friday, standing on the pavement, precariously balancing my cupcake tin and overnight bag in my arms and staring forlornly at the empty bus stop.
Another thing, as a self-professed foodie I am not often without some form of Tupperware container filled with an edible good or two. On this particular occasion I had cupcakes.
A country bumpkin like myself finds it remarkably unnerving to have people coming at you from all directions trying to grab your precious baked goodies. Excuse me, just because I am holding food that doesn’t give you an invitation to burst abominably into my personal bubble.
That being said, it does make for an excellent conversation starter. “What’s in the container?”…“Oh, just my Great Aunt’s ashes. I’m heading out to scatter them at sea.” All jokes aside, one lady really did ask me what I was doing with a rabbit in town (she clearly didn’t go to Specsavers.)
Vege-lovers pasta bake: -Serves 4
- 1 zucchini
- 1 carrot
- 1 tin tomato passata (pasta sauce)
- 1/2 cup lentils
- 1 cup grated cheese
- 2 cups uncooked pasta
Preheat your oven to 200C. Add your pasta to a pot of boiling water. Chop the vegetables into small cubes. Put the veges and lentils into a frying pan and pour over the passata. Allow it to simmer away until the sauce thickens slightly and the vegetables are relatively soft.
Drain the cooked pasta and pour the vegetable sauce over it. Pour the pasta mixture into a baking dish then cover it with the cheese. Bake for roughly 15 minutes, until the top is golden and crispy.
Enjoy!
Lastly, I strongly believe that in life we never stop learning. When you take time to reflect you will find that you can be very insightful. So I’ve decided to start sharing some of my youthful wisdom at the end of each post.
Something I have learnt this week…
We need to be more like children. I cleared out the clutter from my room and discovered a whole array of kooky toys and various items from my childhood. It made me miss the simple innocence of youth. Gone are the days of playing with imaginary friends, running wild outside and making up crazy stories.
Sometimes we need to stop being adults… the stack of bills, ever-expanding mortgage and frazzling appointments are always gonna be there.
We need to resort back to our blissful childish ways. Where we lived in the moment. We were playful, happy and free. We lived everyday to the fullest and never looked back.
Embrace your inner child.
M x
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