My five-year-old loves science experiments and she loves magic so this activity was a huge hit with her. It can be a little finicky – too much salt or not enough contact can cause the experiment to fail but my science-minded child appreciated that. She had to find the sweet spot. We started the experiment with plain little ice cubes then progressed on to using coloured ice that I made in muffin tins.
You will need:
two ice cubes
Sprinkle salt on top of one ice cube.
Place second ice cube on top and wait about 15 or 20 seconds.
Lift the top ice cube and see what happens.
The ice cubes should stick together – the surfaces that touch need to make solid contact with each other so put the two flat sides together.
If you put too much salt on the ice then the cubes just continue melting. All you want is for the ice cubes to melt slightly then refreeze in order to stick together.
Creating Ice Sculptures
This ice activity was a fun one to continue with after the Sticky Ice Cube Magic Trick. We started with plain little ice cubes then progressed to making ice sculptures using coloured ice that I made in muffin tins and a variety of empty plastic containers.
You will need:
a large tray or plastic bin that can contain ice and water
various blocks of ice (directions below)
salt (I provided table salt and epson salt)
Freeze water in empty yogurt containers, muffin tins, ice cube trays and random plastic containers to create ice in a variety of shapes and sizes. Add food colouring if you wish to have coloured ice.
Show the kids how to “stick” two pieces of ice together by adding a little salt to one piece of ice and placing another on top.
Let them play, experiment and be creative.
When the kids were generous with the salt, the ice didn’t stick but it would mold and form complimentary divots allowing for the sculpture building to continue.
I also extended this activity by giving them a couple of containers with water and some turkey basters to suction up the water and squirt it on top of their sculptures.
This cherry chia jam was a huge hit with the littles. They ate the entire jar so next time I will definitely have to make a double batch.
Chia jam is so easy to make and it’s incredibly healthy. I make some every week with whatever fruit happens to be in season. And when nothing local is in season I often use frozen fruit instead. Dark cherry is my absolute favourite in the winter. It’s perfect with warm oatmeal on a cold winter’s day.
Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge. Compared to raw garlic it is rich, sweet and creamy. It’s great in marinades, mashed potatoes, sauces, soups and stews. I love using it as a base when I cook up greens. You can even spread it on bread. The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta. Really, it can be drizzled on anything you fancy. It is so versatile.
There are two ways to make it – on the stovetop or in the oven.
2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
enough olive oil to completely cover the garlic
Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown. Allow to cool and refrigerate immediately.
Preheat oven to 275F. Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown. Allow to cool and refrigerate immediately.
The garlic confit can be stored in an airtight container in the fridge for several weeks. The cloves should be completely covered with the oil.
When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation. I whip up a batch every week. They are easy to make, tasty, and infinitely cheaper and healthier than store bought. They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies. They also keep well. I pop them into my daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits. The ingredients are all from the pantry.
1/2 cup avocado oil (or another neutral flavoured oil)
1/2 cup liquid honey
1 tsp vanilla extract
Preheat oven to 300F and line a sheet pan with parchment paper.
In a large bowl combine dry ingredients.
In a medium bowl or large measuring cup combine wet ingredients.
Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 10×11 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
Bake for 25-35 minutes, or until the top starts to turn golden.
Allow to cool – for at least 15 minutes, then cut into bars (thirds lengthwise, then eight across).
Resist the temptation to cut into these bars immediately – if they haven’t cooled you’ll end up with a big ol’ mess of granola instead of granola bars.
These granola bars can be stored in a container for a couple weeks (if they last that long).
I recently discovered vegetable marrow. It’s very similar to zucchini but it’s a little less watery which makes it great for things like fritters so you don’t have to take the extra step of salting and draining the vegetable to get out the extra moisture. I am always short of time so I appreciate anything that cuts steps and makes my life a little easier.
Vegetable Marrow Fritters
Pair these fritters with a green salad for a lovely light dinner.
olive oil for frying
1 large leek, sliced (about 4 cups)
2 cups of flour
1 tbsp baking powder
1 tsp salt
1 tsp black pepper
1/2 cup milk
1 cup feta cheese, diced
4 medium or 5 small vegetable marrow, grated (about 4 cups)
Drizzle olive oil in frying pan and cook leeks over moderate heat for 5 minutes. Allow to cool while you prep the rest of the ingredients.
In a large bowl combine flour, baking powder, salt and pepper.
In a small bowl whisk eggs and milk then add to flour mixture and combine.
Add leeks, feta and vegetable marrow to flour and egg mixture and combine.
Heat olive oil in frying pan over medium heat. Adding heaping 1/4 cups of fritter mixture to pan and flatten. Fry for 5-7 minutes flipping halfway through.
Serve with dipping sauce (see recipe below), sour cream or applesauce.
Fritters can be kept warm in oven. You can substitute veggie marrow with zucchini but you should salt it, let it sit, then drain off the excess water.
I recently came across vegetable marrow at the grocery store. It’s a summer squash that’s similar to zucchini. It can grow large but is most tender when small. Native to North America, I was surprised that we had never crossed paths before. When I polled friends, very few of them had heard of it either.
Cousin to the courgette, this low-calorie, high fibre veg has many health benefits. It contains high levels of vitamins A and C, as well as calcium and iron. Including it in your diet helps lower cholesterol, improves energy, circulation, gastrointestinal flow, and it also helps maintain weight. It reduces the risk of anemia, osteoporosis, cardiovascular disease and cancer.
Veggie Marrow is in season August and September. The smaller the marrow, the more nutritious and flavourful it can be.
We make homemade salt dough ornaments every Christmas. It’s a lovely tradition that we look forward to every year.
If you have never made them and want to, it is incredibly easy. Simply mix 2 cups of flour with 1 cup of salt, then mix in 1 cup of warm water. Roll out dough, cut out shapes, poke a hole in the top with a straw, then bake at the lowest temperature that your oven allows until the dough is completely dry. This can take several hours depending on the temperature and the thickness of the dough. Allow the ornaments to completely cool, paint, and add glitter glue if inclined. Lastly, thread a ribbon or string through the hole and tie for hanging. Done!
2 cups flour
1 cup salt
1 cup warm water
In a bowl, combine flour and salt.
Add water and mix together.
Remove dough from bowl and place on counter, shape into ball, and knead with your hands until thoroughly combined.
With rolling pin, roll out dough.
Using cookie cutters, cut out desired shapes. Using a straw, poke a hole in the top of the ornament. Continue to combine dough scraps into a ball and re-roll out until dough is used up.
Place ornaments on parchment paper lined cookie sheet.
Bake ornaments at 200F or the lowest temperature that your oven allows until the ornaments are completely dry. This can take about 2-3 hours depending on the temperature of your oven and the thickness of the dough. Allow to cool completely.
Paint – we use acrylic paints. Add glitter glue (if desired). Allow to dry.
Thread a ribbon or string through hole and tie for hanging.
The ornaments puff up at higher temperatures which is why I recommend the lowest temperature possible. My old oven could be set to 200 F but my new one only goes as low as 250 F. A dehydrator can also be used and gives very consistent results.
If the dough mixture is a little dry simply add a tbsp of water at a time until it comes together. If the dough is too sticky simply sprinkle and knead in a tbsp of flour at time until the dough is no longer sticky.
Are we in the heart of bbq country? Hell no – but even more reason to clarify the king of pig in this upper NY state city. After driving for several hours in a car with children, it is hard to imagine a time more deserving of bbq. Kids and parents alike go silent when the food arrives and there is no talk until the last finger gets licked. But there is nothing worse than looking forward to bbq and then eating less than perfect pulled pork, brisket or ribs. Admittedly bbq from a chain is kinda sacrilege but when you have kids, your expectations change and practicality reigns. Before we had kids we ate at places like the Pig Out Inn in Natchez, Mississippi, but it ain’t easy to get out that way these days.
Now, to main event, and so that you know where to go …
Famous Dave’s Barbecue
Famous Dave’s claims to be the most decorated barbecue restaurant in history with over 700 trophies. It also ranked 6th on the Daily Meal Top 25 chain barbecue restaurants for 2016.
Dinosaur began as a mobile bbq stand for biker gatherings. Good Morning America named Dinosaur BBQ the best bbq in America in 2009, but that is the most recent accolade, at least on the Dino website. Dinosaur ranked 15th on the Daily Meal Top 25 for 2016.
Call me whatever name you want. My heart and soul belong to the Carolinas but my belly, at least when it comes to bbq, resides in the Lone Star state.
Famous Dave’s: The flavour was solid, and the requisite smoke ring proved that the brisket had spent time in the pit. Still, it was dry and needed sauce. Luckily, Famous Dave has some great sauces but really good brisket makes me reluctant to employee any sauce at all.
Dinosaur: Very good flavour; sufficiently moist and just enough fat. Arrived drizzled with bbq sauce, which I don’t love as I like it naked first, and in this case the brisket did not require sauce so it’s a shame it came pre-dressed.
8 ½ /10
Famous Dave’s: Good pulled pork. Sufficiently moist, sufficient flavour. Not the best I’ve had, but above average.
7 ½ /10
Dinosaur: Very good pulled pork. Sauce again unnecessary, as the pork was very flavourful and moist. Quite good.
8 ½ /10
Famous Dave’s: Very tasty, slightly dry. Required sauce. Reminded me that we were at a chain restaurant and that the chef probably wasn’t doing it for love.
7 ½ /10
Dinosaur: Very tasty, but not the best cut I’ve had. Moist but still required sauce.
7 ½ /10
I will eat collard greens every chance I get. Other than meat, there is nothing I associate with bbq more than collards. Might make a vegetarian of me yet. Best thing about collards is that even mediocre collards are good.
Famous Dave’s: Super salty. In fact everything was salty. Okay.
Dinosaur: Good fries. Not special.
6 ½ /10
No I am not ashamed to finish my plate, Lizzie’s plate, and the girls’ plates. All for the sake of this review, of course; I took no pleasure in eating gluttonously, whatsoever.
Famous Dave’s: Good. On the topic of cluckers, Dave does use cage-raised chickens and eggs. He vows on his website to stop using cage-raised chickens by 2025. That’s like saying, “I’ll quit smoking when I’m dead.” Still, he addresses it publicly. Nowhere on the Dino site does it mention sustainable and ethical practices.
Dinosaur: Very good. Don’t know if they’re cage raised, but moist and tasty. Note that Dinosaur offers kids homemade apple sauce as a side. That’s sweet.
Famous Dave’s: Very good: our waitress was fun, appeared when we needed and disappeared when we didn’t. She was sensitive to the fact that we had kids with us, and they had their drinks quickly, and refills were supplied when a fight broke out over lemonade.
8 ½ /10
Dinosaur: Solid. Lizzie’s request for water required a second ask, as did a reminder that we had ordered a side of fries to share. All responded to promptly.
7 ½ /10
Famous Dave’s: 50.5/70
Dinosaur BBQ: 53.0/70
TKO – Dinosaur BBQ
They went toe to toe, but the winner of this cage match is Dinosaur Barbecue. It’s not perfect bbq, but it’s a chain that deals in satisfying meat that is properly smoked.
When in Rochester, the Dinosaur BBQ is located in the central business district. You can park on the bridge overlooking the water. If visiting with kids, book an earlier time. We visited at 5:30 which was just before the real rush. Do make a reservation: there is a wait for anyone who doesn’t plan ahead.
Famous Dave’s resides in Greece, NY, a suburb of Rochester. Easily accessible and lots of seating. When we left there was a bit of a wait, but tolerable.
We love collard greens. We adore them. We can’t get enough of them. BUT we’re trying to eat healthier and we also have friends and family that are vegan. I switched up my traditional collards recipe with pleasing results. The key was keeping that lovely smokey flavour in the recipe that a ham hock or bacon can provide. Adding a little liquid hickory smoke did the trick.