rdfreak | Forgot to mention ..

wow, i forgot to mention yesterday the most pitiful thing that happened to me tuesday; :D -- actually, I did feel pretty stupid; I fell over. I was walking to the bus stop here and I tripped on the little lip between the Safeway carpark and the footpath, and unfortunately, down i went. My hand scraped along the concrete, though not as bad as last year by any means (which is why i probably forgot to mention it). Fortunately it didn't even bleed like last year; I just got a fright as I did scrape my jeans and hopefully didn't wreck any other item of clothing.. My left thumb also got scratched and a bit of my other hand.-- not sure what Joy was playing at but she started bouncing all over me wagging her tail which is all i needed as i was still recovering and feeling sorry for myself. For a second, i wondered if I should just walk back home but I bravely decided to continue, and I was fine really. Haven't had any discomfort from it at all unlike last time when I had to actually get it dressed every day for several weeks, but that time, my entire hand scraped a fair way along the concrete.
In other news, i am going to cook tomorrow.

thecrazykiwi featured a pastabake dish on her and Damo's web site. And it seems easy enough and yummy enough, so I am going down later (after my butcher order arrives) to do my weekly shop, and I will get the ingredients for this dish I don't have and cook it tomorrow.
Since this recipe won't be on the page for much longer, I am going to put it behind this cut, and I thank

thecrazykiwi and

budget_barry for providing it.

Recipe - Beef and Vegetable Pasta Bake
This recipe is courtesy of the CSIRO Total Wellbeing Diet Book 2, by Dr Manny Noakes and Dr Peter Clifton.
Dinner, serves 4.
Ingredients

2 tbsp olive oil
800g (approx 1.75 lb) lean mince (ground beef)
1 red (Spanish) onion, diced
2 tsp dried mixed herbs
1 red capsicum (pepper) deseeded and finely diced
1 x 400g tin (approx 14 oz) chopped tomatoes
1 cup salt-reduced beef stock
250g (approx 7 oz) Rigatoni,
2 zucchini (courgettes), diced
1 cup frozen peas
100g (approx 3.5 oz) grated low-fat cheddar cheese
Method
Heat half the oil in a large, heavy-based saucepan over high heat.
Add mince in two batches and cook for 5 minutes or until just browned.
Transfer to a large bowl.
Add remaining oil to pan, along with onion and cook for 5 minutes or until onion is soft.
Return mince to pan.
Add dried herbs, capsicum, tomatoes and stock and bring to a boil.
Reduce heat and simmer for 35 minutes.
Stir in pasta, zucchini and peas, then carefully pour into a 2 litre ovenproof dish.
Meanwhile, preheat oven to 200 ºc (390 ºF).
Sprinkle cheese over pasta bake.
Transfer to oven and cook for 10 minutes or until cheese is golden.
Serve with a mixed-leaf salad.

So of course i will let this LJ know how I go; I'm actually quite looking forward to cooking it as i know once I do this, it will get my confidence up even more to try other casseroles like this. -- i decided I may try and cook each dish that they have up on their page each week; good plan to build my confidence! -- My only problem is, my talking scales don't work. I don't believe they ever have. I bought them from Prahran (201) bout eight or nine years ago and yeh, never had it working. I just wonder if I ever bothered to put batteries in them. I certainly hope there's no batteries in them to corode it; I will be extremely pissed off; yes, pissed off I will be. -- I'm going out to check soon.
Hoping I get my scales working else I will have to just do a lot of guessing work.
Til Next time, RdFreak