If you follow I Spy Plum Pie on facebook or instagram you might have noticed I had some fairly exciting news over the weekend – I bought my first apartment! I bought at auction which was extremely nerve-wracking, but thankfully it all worked out in the end! I’m super excited, and I’m sure the next 60 days will fly by until I get the keys in my hot little hands!
After playing around with different sugar syrups when making homemade lemonade a little while back, I decided I would play with some more grown-up varieties to use in cocktails (or mocktails!) over the Christmas holiday period. The first one I played with was this spiced brown sugar syrup – the mix of spices just tastes like Christmas to me! It’s super easy to make and will keep in the fridge for a few weeks, so you can always have some ready to go just in case!
Whilst I tend to share a lot of the food I’m eating with you here on the blog – either things I have cooked, or places I have visited, some of it ends up just on the I Spy Plum Pie facebook and instagram pages, and some of it, well nowhere at all! So today I thought I’d share some bits and pieces with you from what I’ve been eating (well, mainly snacking on) lately!
I don’t cook a whole lot of pasta meals, but when I do I like to keep them as simple as possible with just a handful of fresh vegetables and no heavy sauce. This is a perfect example of that, it doesn’t involve much work but it is full of delicious flavours – just what you need for a quick meal on a warm Spring night!
Mexican food is a big favourite of mine and B’s, it’s so easy to whip up, full of flavour and you can use pretty much anything you have on hand. I had been sick and had pretty much no appetite for almost a week (the worst kind of sickness for someone like me!) so had a fridge full of veggies that needed using, so into the mix they all went! I’ve become a big fan of black beans recently as well, although sometimes it’s tricky to find cans of them, but worth the effort when you do locate them! I went cheese-less when making these, opting to go more heavy handed on the avocado instead, but obviously you can cheese them up if you so desire!
