This morning started with the standard 5am wake up call and a trip to the gym for lower body weights and run session. My shoulders are actually feeling a tad sore from last night’s Body Balance class, which is a good thing. I really tried to focus on stretching deeply into the exercises during the class, so it is quite nice to feel that little post-workout reward. And, if the level of shakiness in my legs when going down the stairs after the gym this morning is anything to go by, I might just feel a tad sore in my legs tomorrow too! The ever-inspiring runner, aka Matt, tagged me to post 10 random things about me. So, let’s talk random shall we?
- I am so very scared of birds. Don’t even get me started on magpie swooping season. I have been known to get Mr BBB to ride along beside me when I run during magpie swooping season as I figure he is a "bigger target" so to speak. Ever the loving wife I am……
- I was in the army for 2 years. Fresh out of high school I joined the army and had an absolute blast (excuse the pun). In the end, however, I decided that a life of moving cities / postings was not for me, and perhaps khaki was not my colour, and I went to university instead.
- I moved out of home, and to a new city, at age 17 (see no 2 above). I miss my family terribly as they still live in Melbourne – and try to go see them as often as my bank balance allows.
- My dream job would be to own GF bakery / patisserie in the country somewhere. One day Lisa, one day…. 😉
- I feel most at peace when I am outdoors. I work in an office all day, so make the most of getting ‘outside’ when I can.
- I hate the cold, but live in one of Australia’s coldest cities. I still haven’t quite worked this one out?!
- I love reality tv – the trashier the better. Be it Masterchef, Big Brother, the Kardashians…you name it, I have probably spent too much time watching it!
- Mr BBB and I knocked down old house and are building a new house in its place! This is currently a work in progress, and the slab has just been poured. We hope it will be finished by Christmas, or should I say, "it better be finished by Christmas" seeing as I have invited the entire family over for Christmas lunch.
- I hate crunches / ab exercises. I do them, but I am hopeless at them (which is perhaps why I hate them?)
- I was adopted when I was 6 weeks old. I am lucky enough to have wonderfully supportive adoptive parents who were so very open and honest with me from such a young age. They encouraged me to ask questions, and to openly discuss the adoption with them. I have also met my birth mother and family – who are now a big part of my life.
So there you have it! 10 random things about BBB! I am sure there are hundreds more, but we will just have to save those for another day… And, in keeping with today’s theme, tonight’s dinner was also, well, random! I was keen to try this black bean spaghetti which I picked up a few weeks ago. Next question….what to make with it? I popped the spaghetti on the stove to boil, then opened the fridge, pulled out a bunch of ingredients and randomly started throwing them into a pan. Starting with zucchinis, grated and sautéed in a little olive oil with garlic, onion and semi dried tomatoes. Oh and a sprinkle of chilli flakes. When the mixture had softened, I added the cooked and drained pasta and allowed it to cool slightly. Meanwhile, I mixed together some ricotta, a couple of eggs and a sprinkle of parmesan cheese. Then poured it over the pasta mixture, stirring until well combined. And poured into a lightly greased tin, topping with another sprinkle of parmesan and a couple tablespoons of GF breadcrumbs. Into the oven for 30 minutes. My oh my. It may not be the prettiest thing you will see on this blog, but talk about tasty! The black bean pasta was so very wonderful, and in no way slimy like GF pasta can often be. Let’s just say I am super impressed, and will be going on missions to buy more of this pasta in the not too distant future! Black Bean Spaghetti Pie
- 1pkt black bean spaghetti, cooked as per packet directions and drained.
- 1 tbs olive oil
- 2 zucchinis, grated
- 1 clove garlic, minced
- 1 onion, chopped
- 100g semi dried tomatoes
- 100g ricotta cheese
- 2 eggs
- 1/4 cup parmesan cheese + 2 tbs for topping
- 2tbs GF breadcrumbs
- Preheat oven to 200C.
- Heat oil in a frypan over a medium heat. Add zucchini, garlic, onion and semi dried tomatoes, and cook until softened. Remove from heat.
- Combine pasta and zucchini mix in a large bowl until thoroughly combined.
- In a separate bowl, combine ricotta, eggs and parmesan. Add to pasta and stir until well combined.
- Pour mixture into a lightly greased casserole dish or cake tin.
- Sprinkle with extra parmesan and breadcrumbs.
- Bake for 30 minutes, or until the top has browned slightly.
And in other random news…..check out the forecast for Saturday’s trail race:
- Saturday Possible shower. Windy. Min 5 Max 14
Hmmm – here’s hoping the rain stays away, or it could end up a little muddy out there. Well, perhaps not as muddy as this race though…. Happy Baking 🙂