I know it’s summer because I get to eat steaks of mango! Mango is one of my four favourite foods.

Here is a mega mango that my mum and dad gave us. I tried to take a photo to give you a sense of scale but the best I could do was to put the mango next to a glass pig, which was a gift from Ian and Caroline’s wedding last year.

I had just enjoyed a dinner at Monash University in the middle suburbs of Melboure and expected to take a late night bus, then train, back into the city. I was very pleased when one of the guests offered to drive me home.

‘Actually, you can drive yourself home,’ David said. ‘You see, I have an electric car, which is part of the government’s pilot programme. As part of the deal, I’ve promised to get as many people as I can to have a go driving it.’

What luck! This would be my first time in an electric car.

An electric car has its own quirks. I drove the Mitsubishi i-Miev, which doesn’t have a key. Instead, you use a button to start the engine. The gears are similar to an automatic car, with the addition of a ‘brake regeneration’ gear. I used it in the Burnley Tunnel to slow down. Instead of braking with the pedal, I put in the brake gear and the car slows itself down quickly and captures the energy for the electric battery.

On the CityLink tollway, I felt a large freight truck pushing up towards me at 100 kilometres per hour.

‘You’re in the left lane.’ David said. ‘Why is it so close?’

‘He probably wants a closer look at the electric car,’ I said.

For one of our dinner parties, Damjan made a lamb roast. At the end of the evening, he stopped one of our helpful guests from cleaning out the oven tray.

‘Don’t throw out the juices,’ Damjan said. ‘That’s the best bit.’ He poured the oily liquid into a container, which then went into the fridge.

A few days later, we took the container out and lifted out the congealed disc of fat at the top.

This left us with two or three cups of beautifully lean and potent lamb stock for a risotto.
The risotto was bursting with flavour. We had a couple of kaffir lime leaves left over from a Thai pumpkin curry stew and we threw that in with zucchini and mushroom. So yummy.

This year, I am seconded into another company. Being seconded means that my own company has ‘loaned’ me out. My original company still pays me directly and my new company pays my home company for my time.

Since I started working, I have been on three secondments. The first time I was asked to go on secondment, I was unsure. The job sounded boring. My managers were keen that I accepted the role; there was no one available to do it.

I went to my mentor for advice. She said, ‘Always accept secondments. You end up learning a lot from them.’

It’s true. Every time I leave my home company, I meet new people, get new skills, and end up being able to tell people about my unique experiences.

My first stint was for a government agency in the UK. I researched and implemented approaches to dealing with the social aspects of sustainability in road projects.

My second secondment was for a rail project in outer suburban Melbourne. I managed environmental issues on a big and fast moving construction site. This was a terrifying and effective way to learn local legislation quickly and practice how to persuade construction workers to do things that slowed them down.

My current job is to find ways to fund low carbon and efficient energy, water and waste systems in a large inner Melbourne development. This is the first time I have worked as the ‘client’, commissioning engineers to do studies for a project.

Anyway, so this has been a long introduction to what I really want to talk about. At my new company, we use laptops instead of desktop computers. Rather than clicking into a docking station, the laptop hovers above the desk like this.

The laptop screen is 15.4 inches, which is probably the smallest I would want for an everyday computer monitor. Isn’t it a strange set up? I suppose it saves the money needed for a monitor and a docking station.

Last year, Damjan and others helped Megan and Brad establish their vegetable garden. I was in the UK so missed out on the day of labour. Of course, I was very happy to be around for the the follow up ‘vegie harvesting day’, especially as it was also a ‘cook up a vegie storm and serve it to friends day’.

Using plums already picked from one of their trees, Megan and Brad were going to bake a pie for dessert. However, Brad accidentally dropped the box of stewed plums and it splattered everywhere. To me, it looked exactly like blood.

My mum gave me a yellow banana-shaped box. It says ‘banana house’ on it.

I’m doing my best to avoid owning things and cluttering up our new apartment, so I thought maybe this banana house was one of those ‘over the top’ items, invented to solve a problem no one has.

But I gave it a go and now I like it. It is a regular vistor to my workplace.

I have just started working at a client’s office. I brought the banana house on the first day and word got around that I had this strange thing. People asked me about my ‘banana box’ when we met at meetings.

It’s necessary to choose bananas of the correct curvature. Occasionally, too, bananas can be too thick to fit in the case. Sarah at work asked me if I bring my case to the market and test out bananas before putting them into my shopping basket.

One week, we bought very large bananas. None of them would fit into the case so I had to cut the top third of one them in order to get an unsquashed banana to work.

Damjan and I were walking home after dinner on Monday. It was 10pm and still hot from a 40°C day. At City Square, we found a small knot of children in front of the fountain. They were pushing leaves through the water to make shapes — words, a love heart.

Damjan wanted to do his name so I collected up some leaves for him. Then it was my turn.

Walking home from work the next day, there were still people at the fountain, making shapes with leaves. There are now more shapes and names. I think we got in early on this Melbourne meme. I wonder how long it will last?

Damjan made lemon ice tea as a family friendly aperitif for our new year’s eve BBQ. He made two versions: a sweet one and a tart one (more lemon).

To help people distinguish between the options, I made the labels.