I’m a very late arrival on the Instagram bandwagon, which is surprising for me given how much I loooove taking photos. Now that I have finally taken the leap I thought I would share some of the moments that I deemed photo-worthy from the last week in the world of I Spy Plum Pie.
From February 9th – 24th the Sustainable Living Festival is running in and around Melbourne with talks, movies, workshops and exhibitions. The main event is the ‘Big Weekend’ held on the 15-17th of February in and around Federation Square in central Melbourne. There is a market full of stalls selling sustainable products, informing about their work and holding demonstrations as well as a range of talks, interactive workshops and exhibits. There was even a bike valet parking station!
One of my favourite things about living in Melbourne is that there are so many great organisations and groups here that provide endless opportunities for learning and growth. As part of my resolution to learn more things I thought it was about time I made the most of these opportunities, so the last two Wednesday’s I have attended post-work discussion forums, and boy have I done some learning!
This recipe is a super quick and easy meal I like to make a big batch of to use for work lunches – it’s healthy, filling and full of veggies. You can pretty much use whatever veggies you have on hand, so I used what I had left from this fortnight’s veggie box delivery.
For Christmas last year my parent’s gave me a voucher to Pip’s Cooking School and last week I decided to use it for the Gourmet Vegetarian Cooking Class. The class was scheduled to run for 3 hours, but due to Pip adding some additional items to the menu to cater for a gluten-intolerant participant it ran for over 4 hours – so we definitely got our money’s worth!