Spaetzle

I have been tapering my running this week, in preparation for Saturday's hard slog. In fact, I think the taper has been a little excessive, as I have run a total of six miles since Monday, but that is all I have been able to fit in. I'm a bit worried because today my legs felt like lead today. I did not sleep well and I just don't feel great. Let's hope things perk up for the school rounders competition tonight! Total rest on Friday is in order, I think.


I have changed my allegiances and started buying the majority of my meat from my local farm shop - Gatcombe Farm (no website for a link unfortunately). The meat is deliciously tasty and most of it is from the farm. They do the best bacon and sausages too, but last night we had some lamb chops - any carnivorous readers will know what I mean when I say that we chewed every last morsel from the bone, it was just so tasty. The kids did not seem to bat an eyelid when I mentioned that it had come from the sweet little lambs over the hill. We ate these with some spaetzle, a German wheat flour and egg pasta, which I had bought over in Germany in April (Original Hausgemachter Grossmutters Kueche). Spaetzle is great running food - low GI, quite substantial with at least 68g carbohydrate per 100g pasta. I just boiled it for 7 minutes and then served it with some herbs, farchioni extra virgin olive oil and plenty of salt and pepper. We ate the lamb and the pasta with a fresh organic green salad with a dijon mustard dressing and a bottle of rioja (between 3 and I only had two small glasses, so not too bad). A pretty balanced meal, all in all.