Ms Pollyanna says happiness is...

* Getting rid of Mr Grump
*The laptop finally noticing it has a printer attached to it. And printing!
* Having coffee with two lovely people I've not met before.
* ... then randomly bumping into two lovely people I have met many times before.

* Finding a length of spotty sweatshirting fabric perfect for practicing stretch sewing (hopefully during the creation of a hoodie in March) for $5

* ...plus 4 books for $11

* ... another copy of Alison Holst's Meals without Meat for $2

* ... and an Emily Strange notebook for Cuzzy C (not sure I'm allowed to link to her blog...) for $2

* Not caring that the above just blew your entire weeks' spending money in one lunch hour.

* Going to a free concert (6 harps!) with friends in the evening.

* Having said friends agree that coming home to your place to eat was a much better idea than going to a restaurant.

* Feeding said friends out of the contents of a "day before grocery day" fridge plus lovely goodies they brought along to supplement.

* Having deliciously yummy tub of chocolate decadence ice cream in freezer after friends leave.

*Being asked for the recipe of what you made for dinner:

Oct 4th 1996* (aka Zucchini Pasta)

Serves 4-6

4 Tbspn olive oil

2 cloves garlic, crushed

2 tsp dried oregano

2 tsp dried basil

3 tsp sweet red paprika

1 kg zucchini - sliced lengthwise as thinly as possible

100g cheese, grated

1/4 - 1/3 cup wholemeal flour to thicken

60g pasta per serve (I used penne)

1. Heat the oil in a very large skillet or frypan and gently saute the garlic with the herbs and paprika for a couple of minutes.

2. Turn the heat up and stir through about 1/3 of the zucchini. When it is coated with the oil and herbs, stir another third through and then the final third. Turn down the heat and allow to simmer until the zucchini is soft.

3. Stir the grated cheese through the zucchini mixture. When the cheese is melted, thicken the mixture by removing a little of the juice, mixing it with the flour and stirring it into the skillet until the mixture thickens.

4. Meanwhile, cook the pasta. Drain and serve with the zucchini mixture on top.

Serve with a crisp tossed salad with tomatoes and kalamata olives.

(*I used to use old A2 diaries to write recipes in)