There has been more than a touch of Autumn about Tasmanian weather this week.

This caused a food rethink at home for dinner last night. We are currently experiencing our late summer Zucchini glut and trying to find out what to do with them all.

Bring out the old standby, what we call in our house 'oily veg'.

It's a combination of cooked rice noodles [ we actually used a rice & legume pasta swirl ] don't over cook it though it becomes a splodgy mass very quickly.

Sauteed assortment of vegetable including Zucchini/squash [ we actually had golden Zucchini, golden squash, Green Round Robin squash ] all from our garden, along with carrot, onion, green beans and diced Tofu. All cooked in olive oil to give a lovely oily sheen, toss the cooked pasta into the pan and stir briefly to mix. Serve with a mixed green salad, guaranteed to have olive oil dribbling down your chin.

Brought our new bag of 100% Rye flour this week. This one is actually a Light Rye. It has baked a beautiful loaf with a crisp crust on it and tastes very like a Granary roll I had years ago before BTD.

Typing this from work at lunch time Friday and we have finished the physical count for stock take.

Data entry is just about complete and I haven't bitten anyones head off yet. Still as a Vegetarian I wouldn't swallow anyway.

I suppose the recriminations and excuses will begin on Monday. I can hardly wait.