If you're a fan of blogs and you have a sense of humour, you've probably seen Allie Brosh's wonderful Hyperbole and a Half. We love pretty much everything she posts, although we really hope she finds her way through her current trials. It's amazing how you kinda get to know someone through their blog, and their pain can sometimes feel as personal to you as your friend's or sister's. Get well soon, Allie!
Anyhoo, one of our all time favourite posts themes (for reasons as yet unfathomed) was the Spaghata Nadle. We found it absolutely hilarious, and applicable to virtually any situation you face. I won't elaborate - check it out for ourself.
Again, I don't know why this should be, but for some reason this dinner ingredient always makes me think of spaghata nadles. Perhaps because it's so very almost like spaghetti noodles ... but not. Here's what we do instead of spaghetti noodles for bolognaise and meatball dishes:
Zucchini Noodles
(Courgettes if you feel fancy (or French); baby marrows if you're from the East Rand originally. Don't worry, we won't judge.)
Ingredients
Lots of baby marrows/zucchinis/courgettes
garlic
Salt
Olive oil for sautéeing
Method
Wash and peel the courgettes.
Grate or peel them into long, thin slices (this takes practise).
Heat the oil until it is about medium hot.
Add the courgettes and let them brown for a few minutes.
Add salt and garlic to taste.
Stir occasionally.
Keep checking on them until they just start to turn light brown on some of the edges.
Serve them hot on their own or topped with bolognaise sauce or meat balls. Or anything you like, really.
Delicious.
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