It's the middle of summer here in Oz. And I have a cold. I mean who the heck get's a cold in the middle of January???????????? SO I have been playing professional sick person. That involves a lot of sniffing, difflam, tea, blanket cocooning, sinus sleeplessness  and just generally feeling "urrrgh". ooh and a good amount of scented candle burning. also pondering the very deep and philosophical question of "if you can't smell your scented candle due to blocked nose, is it really burning at all?????"

*slowly backs away from the deranged sick person*

But, the show must go on. School goes back in literally days. Days people. Days. So somehow I've been crash coursing my piano pieces, note taking and flashcard writing in preparation for the inevitable return to "the grind" All while battling the internal feelings of I am soooo not in the mood for this right now.

I am a firm believer however, in that every cloud has a silver lining. This lining just so happens to be that I get to go stationary shopping which is by far one of my favourite things to do in the world. I start thinking about stationary shopping months in advance. As a self-confessed neat freak, there's something calming about being organised. Naturally it all falls apart within about a month, but I have good intentions and that's what counts right? I'm just going to say, that my locker is either in pristine condition or an absolute shamble and there is no in-between.

So I'm going to make a vow. Here and now. I solemnly swear (that I am up to no good? haha no... I wish though) that I will do everything within my powers to keep my locker and schoolbag clean and organised.  Yaaaaah we'll se how that goes....(crikey what have I signed up for???)

currently jamming to this, reading this, and doing some seriosuly bad dancing to this

this recipe is a basic, but it's a good one to have for weeknight dinners that you can make ahead of time. also... do you like the new heading in the sidebar??!! let me know what you think!!

note: for my fructose free mama, I didn't add any onion and used gluten free pasta. swap out and add in ingredients as you see fit.  add onion with the meat,  grate your cheese and add your favourite pasta if you like! this serves four large portions, we often have leftovers, unless we're really hungry that is.


{ serves 4 | gluten free + dairy free + low fodmap }


500g minced red meat (I normally use a beef or beef combination)

2 garlic cloves, crushed

2 celery stalks, finely chopped

6 mushrooms, finely chopped

1 red capsicum (bell pepper)

2 carrots, grated

2 zucchinis, grated

1 x 400g tin crushed tomatoes

1 x 700g passata (or another tin of crushed tomatoes)

125ml red wine

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary

pasta of your choice



extra virgin olive oil



1.  heat oil in a large pot. add meat and garlic and cook until meat is almost done. add celery, mushrooms and capsicum. cook until vegetables soften.

2. add grated carrot and zucchini. cook until they've lost their colour, stirring to avoid catching on the bottom of the pot.

3. add tomatoes and passata and reduce heat to a gentle simmer (very few bubbles). reduce until sauce is thick and deeper red.

4. add wine, salt , pepper and herbs. continue reducing on a now, even lower, heat. 

5. meanwhile, cook your pasta in boiling water until al dente (or however you like it really)

6. drain pasta and divide among portions. top with sauce, salt and pepper.

- jess x