Budgets, grants applications and acquittals, Council submissions … last week was flat out behind the scenes … and busy in person as well.

Lots of people attended the Embracing Life and Death discussions on Thursday afternoon. Crunch was a small group this time (but lovely - we did still life painting with gouache paint), we got a delivery of a couple of cubic metres of compost to keep us busy in the garden on Friday (thanks Nat at Darebin Council for organising this again!) … and two birthday parties were held at ACC 🥳 on Sunday.

This week CWA is meeting at the Gleeson Centre on Monday night, Garden to Plate is on Thursday at 11.30am … and it’s the long weekend … so we’ll see you back on deck next Tuesday.

Hope you make the most of it. I am planning to go to Rutherglen (to check out the wineries) with some of my oldest friends from university. Should be fun!

Cheers Leanne

Keen to join a daytime book club?

We are hoping to get a couple more people interested so we can start a Tuesday morning book club from July.

The group will meet monthly with books supplied by Darebin Libraries.

Click this link here to book your spot.

Choko, choko, choko.

We had a week overflowing with choko this week … on Tuesday we used it to make a Choko Chutney in Preserves Group, and on Thursday we used it in a Thai Green Curry AND also as an ingredient in vegetarian spring rolls at Garden to Plate (yes my plans to cook from our own garden were waylaid temporarily - but next time for sure!).

Everyone loved them -.flavour absorbing and little bit crunchy … only Monika had some complaints as the sticky resin got stuck all over her hands when she peeled them (by Thursday we’d learnt our lesson and used gloves …).

Also this week we had a wonderful time celebrating all the people who volunteer at neighbourhood houses across Yarra at our shared afternoon tea event on Wednesday. Thanks to those who came along to the new Fitzroy Neighbourhood House! See the post below for some great photos taken my colleague Tony.

Councillors, council staff, neighbourhood house staff and volunteers all attended - and it was heart-warming to soak up all the goodwill from the lovely community minded people in the room!

This week I am pretty boring and in budget mode in the office (we’re getting our $$ plan together for the next financial year), whilst in other office news poor Kalimna has broken her finger! She’s all splinted up … and waiting to hear if she needs an operation. In the meantime she is soldiering on. Say an extra kind hello to her if you see her …

This week we have CRUNCH on Thursday at 12.30pm. Come along for some yummy food and an arty experience. Book in online. In the evening Keiko is back from Japan and running Sound Healing at 7pm. Book in with her directly.

And then there are all the usual things happening … Playgroup, Line Dancing, AAA Art, AAA Bowls, Community Lunch etc.

Hope to see you soon! Can’t believe we’re nearly at June (yikes).

Cheers Leanne

Hi everyone,

Last week I was excited to attend a meeting with the Minister Grigorovitch, who is the new Minister for Carers and Volunteers, as part of my role on the North East Neighbourhood House Network committee. It is always super to talk at a higher level about both the great things that neighbourhood houses do, and the challenges we face as a sector … and the meeting was particularly timely obviously, as we continue our push for restoration of funding from the State Government.

Closer to home, we are in workshop season at the moment … And we have another coming up this Saturday. Clothes Mending from 10am-1pm. We ran this workshop around this time last year and had a lot of fun. It is a fabulous opportunity to learn how to take up a hem, stitch on a button, repair a tear … and more! You are encouraged to bring your pile of project(s) along to work on. Book into this workshop online for $10. Here at this link.

Tomorrow (Tuesday) our Preserves Group will be running from 1-3pm where we will be making chutney out of chokos that were kindly donated to us last week. We like nothing better than homegrown produce at ACC. Its open to all, so if you have some time free, please come along - no need to book in.

Then on Thursday we will have Garden to Plate in the morning from 11.30am-1pm where we will be cooking with produce from our very own Community Garden. Clare tells me we have spinach, onions and lettuce ready to harvest at the moment ... I wonder what we will make …. It costs $10 to attend this fun and friendly and informative and yummy program and you can book in online here.

And later that evening from 7.30-9.30pm we will have our monthly Alphington Arts session. Book in online here for $15.

This week is National Volunteer Week across Australia and we would like to give a big shout out to everyone that donates their time at ACC every year. Volunteers are integral to neighbourhood houses and we couldn’t do what we do without all the amazing people who help out each week and/or each month and of course at our big events.

Cheers Leanne

Here is the recipe for the cauliflower steaks we made at Garden to Plate last Thursday. They were so simple for something so delicious and a great option for a vegetarian meal … or just to add some extra veggies into your everyday!

When we made ours we used a mix of cheeses (because that’s what we had), but parmesan would probably make for a neater look at the end.

Baked Cauliflower Steaks 

Ingredients 

• 1 cauliflower head cut down the middle top to bottom then sliced across-ways. Try and keep the ‘steaks’ together in clumps if the come apart at the edges ( don’t despair - the cheese will help stick them together if needed when cooked).

• ¼ cup olive oil

• ½ cup grated parmesan 

• 2 cloves garlic, grated 

• 1 tsp smoked paprika 

• 1 tsp onion powder 

• 1 tsp salt 

• ½ tsp  chili pepper flakes

Instructions 

Preheat the oven to 220 degrees.

Mix olive oil, garlic, salt, spices and 2 teaspoons of parmesan.

Sprinkle the rest parmesan cheese on a lined oven tray in clumps that will roughly match the cauliflower steaks.

Place the cauliflower steaks on top of the parmesan cheese.

Baste the top side with the oil and herbs.

Cook on high for 10 minutes then lower heat and cook on 180 degrees for 20 minutes until cooked through.

Serve crispy side up.  YUM! We ours with mushrooms, hummus, bread, green beans and tzatziki.