Crafty Moms Share: cooking

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Mermaid Play Date

So to end summer on a positive note, we had a Mermaid Play Date. Hazel originally wanted a mermaid birthday party, but had trouble choosing between Frozen and mermaid. We decided since we would only want girls at the mermaid one it was a better play date. (Several of her best friends are boys.) So we sent out an e-vite. Yes, they have a free mermaid e-vite! We invited the three girls from Hazel's Pre-K class and her friend from gymnastics. We asked everyone to bring an 18-inch doll or stuffed animal. Unfortunately, only one of her girlfriends and her older sister could come, but the three girls had a blast.

Hazel and I had big plans for the play date, but they did not all happen due to our busy schedule leading up to it. I did make all the 18-inch dolls a mermaid tail. We had them at the kids table with seats for the girls and the dolls. I provided a tutorial and pattern for the tail. I also cut out felt tails and sewed on ribbon for the girls. I estimated the older sister's size and guessed pretty well. The girls started by decorating their felt tails with glitter glue, stickers, shells, etc.

Next the girls had a potato sack/pillow case trial. We thought it would be like walking like a mermaid if she could leave the water. We just did a fun trial and no race since two of the girls were five.

Then the girls wanted a snack, so we headed back to the patio and to the snack table.

On our snack table are green grape seaweed skewers, oyster cookies, sand dollar cookies, and three kinds of Goldfish. Plus for decoration we have a foam mermaid castle. I bought the kit for the castle at Michaels when it was on sale. Hazel likes to pretend it is another dollhouse. We had planned to bake cookies, but with limited time, we improvised.

Our oyster cookies are Golden Oreos opened with a yogurt covered raisin in them. We added blue sugar sprinkles for looks and then closed them up. The yogurt covered raisins were the only white roundish things I could find at the store quickly.

For our sand dollar cookies, we opened the Golden Oreos and Hazel ate the lids. Then we used a toothpick to trace the flower design into the filling. Hazel enjoyed making both of our sea cookies and the grape seaweed. She also loved picking out the Goldfish. We also bought some mixed berry juice boxes because they were blue. If I had time we would have made covers for them, but we didn't have the time. After a snack the girls did the final craft. It was a handprint mermaid on a little tote bag.

For the face we used a small play dough lid. Then the girls used the glitter glue for the faces and hair. While these dried the girls played in the yard and in Hazel's new clubhouse. Hazel was excited for her friends to see it.

We did some quick decorating with green crepe paper. We made seaweed on the walls and stairs.

Hazel and I decided we would try this theme again for a play date and get more of our ideas completed!! Maybe next summer.

For more mermaid ideas check out:

Mermaid Bedroom

Framed Mermaids

DIY Mermaid T-Shirt

Sukey and the Mermaid

My Mermaid Crafts and Party Idea Pinterest Board

All About Japan By Willamarie Moore -- Book Review

Disclosure: Tuttle Publishing gave me a copy of these products free of charge. All opinions in my review are my own and I did not receive any other compensation. As in all my reviews I am providing links for your ease, but receive no compensation.

Today I am going to review for you the wonderful book, All About Japan by Willamarie Moore. I absolutely love this series of books from Tuttle Publishing. They are packed full with so much information and they teach so much about the culture and life in the country. (I reviewed All About Indonesia by Linda Hibbs in July.) This book helps us center our exploration of Japan. It shares traditional stories, holidays, life in the city as well as the country (told by children who live there), recipes, crafts, dance, music, poetry, and so much more.

With any book that has a recipe or craft in it, Hazel wants to try it, so we did. The book has three recipes in it and we tried two. I did not try to make Onigiri since I couldn't find the ingredients and I didn't really think Hazel would like them. We did try Okonomiyaki. It is described like a pancake with fillings but reminded me more of an omelet. I do not think I cut our fillings up enough and they fell apart on us when we flipped and removed them. Steve and I both thought they were all right and Hazel liked to eat the chicken filling instead. The pancake batter had cabbage in it which is why they are green.

Oknomiyaki

The other recipe we tried was mochi cakes. We made them the day after we read "The Grateful Statues" in Japanese Children's Favorite Stories by Florence Sakade. The story is about a kind, poor couple. The old man does something kind for some statues and his kindness is rewarded with a large mochi cake. Therefore making mochi cake right afterward was perfect. Now are mochi cakes did not turn out pretty. We should have looked at pictures of them first, but Hazel was having fun making shapes out of them. We also could not find sweet rice flour or mochiko and used regular rice flour. They were not as sweet as they probably should have been. I like them though.

Mochi is often a treat for O-Shogatsu (New Year), so it seems appropriate to also show you our Nenga-jo Greeting card. Since 2015 is the year of the sheep, we used a sheep rubber stamp and Hazel wrote on the numbers. Nenga-jo are usually postcards that are sent the first three days of January.

Nenga-jo

This book also discusses some history of Japan including the samurai warriors. They have instructions to make a samurai helmet out of newspaper. Hazel of course wanted one and then modeled it with a sword.

And what exploration of Japan would be complete without some origami? The book shares a wonderful song about frogs and gives the instructions to make an origami hopping frog.

Hazel loves making origami and wanted to make lots of frogs. You can find similar frog's instructions here.

She also loved that they could hop.

She made one of every color and then pulled out her zoo mat to put them in water. She then gathered more zoo animals to go with her frogs. I love crafts that lead to her creative play!

All About Japan is the perfect book for anyone who wants to learn more about Japan, its history, culture, etc. There are so many activities throughout it from learning about haikus to writing Kanji. We would have done more of the Kanji if we hadn't had the other books. The other activity we did do was trying the Bon Dance. I however did not get any pictures since I was doing it with Hazel. I am also almost done with a kimono for her doll. She picked a fabric that reminds me of sakura (cherry blossoms), so I'll wait until it is finished and share it with our cherry exploration! Stay tuned!!

For more books and activities to learn about Japan check out:

Also check out some of our other reviews of Tuttle Publishing Books:

Sorbet Floats--Summer Celebrations or Perfect Drinks for a Frozen Party

Have you entered my current giveaway yet?

We are in the middle of Labor Day weekend here in the United States. It is the unofficial end to summer. Hazel starts school this week and she is not happy about it. To celebrate summer, say an end or just for fun, we made some sorbet floats. Now this idea started when we were out to dinner with my parents at the Rock Harbor Grill. We looked at the dessert menu after dinner even though none of us could eat another bite and I saw a blueberry sorbet IBC cream soda float. I was tempted, but then noticed all desserts were $8 and figured we could make it cheaper at home. I bought a six pack of IBC cream soda and then searched for blueberry sorbet. I finally found some in one of those serve yourself frozen yogurt places. We bought a small cup of it and made the floats.

Now since this was a summer celebration we used our umbrella straws. I could totally see Olaf drinking this in his dream of summer. Since we did not have much sorbet, we only needed one bottle of soda for the two drinks. Hazel loved it! (Now she has yet to like any of the drinks with bubbles in it previously.)

I finally got her to take the straw out of her mouth and told her to smile to show she liked it, but the smile didn't quite happen.

Now one of the best things of these floats is it is made with sorbet which is dairy free so Hazel can have them without worry of the dairy issues! We had some raspberry sorbet in the freezer, so we tried that the next day. We put in a lot of sorbet the first time we made them and not quite as much so it could have a chance to melt. We talked about the sorbet being like frozen hearts from Disney's Frozen. So we decided this would be a fun punch to make for her Frozen party.

Hazel has been asking for these every night now. We are not quite as fancy as the first ones. Needless to say we love them.

My favorite is when the sorbet is really starting to melt and you can taste the fruit mixed well with the soda. So that is our summer celebration/Disney Frozen inspired drinks. Goodbye, summer!! We will miss you!!

For more Frozen inspired things check out:

Around the World in 12 Dishes: Al Kabsa - Traditional Saudi Rice and Chicken

Make sure to enter my current giveaway!!

This month we are exploring Saudi Arabia. Since Hazel does not watch or hear news if we can help it, she does not know much about Saudi Arabia. There also was not much out there for her age on Saudi Arabia. We found a few picture books that were more on Islam. Since Islam's birthplace is in Saudi Arabia, I guess it is appropriate. I found a coloring page on Education.com.

For a bit more on Saudi Arabia, you can check out my post on the Around the World in 12 Dishes blog.

We found recipes on-line since none of the books we looked at had any. We decided to try Al Kabsa which is a traditional Saudi rice and chicken. We found the recipe on All Recipes. I have seen Hazel grow and develop in the kitchen over the past year. It is amazing to see what she can do now.

Al Kabsa adapted from All Recipes
Ingredients:
Kabsa Spice Mix:
1/2 teaspoon saffron
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/2 teaspoon dried whole lime powder or lime zest (we could not find dried whole lime powder)

1/4 cup butter
1 onion finely chopped
6 cloves of garlic
3 pounds of bone-in chicken cut into 8 pieces
1/4 cup tomato puree

Hazel zesting the lime

1 (14.5 ounce) can diced tomatoes
1 package shredded carrots
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground corriander
salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 chicken bouillon packet
2 1/4 cups unrinsed basmati rice (we used brown basmati rice and it took much longer!!)
1/4 cup of raisins
1/4 cup slivered almonds

Instructions:
1) Mix together the Kabsa Spice Mix in a small bowl and set aside.

Hazel adding tomato puree

2) Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion. Cook and stir until the onion turns translucent, about 5 minutes.

3) Add the chicken, and brown them over medium high heat until lightly brown, about 10 minutes.

4) Mix in the tomato puree, canned tomatoes, carrots, and all spices (including mix from step 1). Cook for about 3 minutes.

Stirring Mixture

Adding Water & Bouillon

5) Pour in the water and chicken bouillon (we mixed them together first since we use a no salt packet and not a cube).

Waiting for it to boil

6) Bring sauce to a boil, then reduce heat to a simmer and cover the pot. Simmer until the chicken is no longer pink, about 30 minutes.

7) Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes for white rice and 35 for brown.

Hazel Adding Rice

8) Add the raisins and more hot water if necessary (ours definitely did not need any more water). Cover and cook for an additional 10 minutes or until rice is dry.

9) Transfer the rice to a large serving platter and arrange chicken pieces on top. Sprinkle the slivered almonds over the dish. Enjoy!

I enjoyed it and Hazel liked the chicken but thought the rice was too spicy. Steve thought it was ok, but really didn't want it again.

For books we read:

Hajj Stories by Anita Ganeri which shares the story of the traditional Hajj, journey to Mecca for Muslims.
Ramadan Moon by Na'ima B. Robert and Shiria Adi which shares how Ramadan is determined by the moon and what Ramadan is.
We also have our Fairy Tales in Different Cultures from the past which include: The Golden Slipper, The Persian Cinderella, Cinderella: An Islamic Tale, Snow White: An Islamic Tale. We are looking forward to the Sleeping Beauty: An Islamic Tale coming out in February!!

That is our exploration of Saudi Arabia. Around the World in 12 Dishes is hosted by these lovely blogs:

Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Crafty Moms Share, Glittering Muffins, Kid World Citizen, Mermaids' Makings, The Mommy Talks and The Usual Mayhem

I hope you will take the time to check them all out and check out everyone's great explorations of Saudi Arabia. If you have a Saudi dish or craft or lesson, please share it here as well!! The Saudi placemat and passport pages are coming soon for help with extra learning about the country.

Around the World in 12 Dishes: Exploring Ukraine through Food and Craft

With Ukraine in the news so much, it is a perfect time to explore the country through food, books and crafts. It is also a perfect time for lessons with older children about current events and such. Since we do not let Hazel know about current events or watch the news, we looked at tradition, food and crafts.

Ukraine is a country in Eastern Europe and is the largest country that is entirely in Europe. For more information, read the introduction post at Around the World in 12 Dishes. I shared the books we have read and not read about Ukraine. Have you read Jan Brett's The Mitten? I know it is really popular around here and it is the retelling of a Ukrainian folktale.

We decided to try two different Ukrainian recipes. The first we found in the Ukraine book of the Festivals of the World series. It is written by Volodymyer Bassis (or Vladimir Bassis--all the sites seem to list both spellings). The recipe is for Strawberry Kysil. Kysil can be made with different berries, but Bassis claims strawberries make the best one.

Strawberry Kysil
(from Ukraine by Volodymyer Bassis)
Ingredients:
2 quarts of fresh strawberries (I am sure you could use frozen)
2 cups cold water
3/4 cup sugar
1 tablespoon potato starch (we used tapioca starch since we could not find potato starch)

1) Wash and hull the strawberries. Put in pan with water and bring water to a boil. Boil on high for a minute then turn down to low and let simmer for 10-15 minutes. I let Hazel use the potato masher while the strawberries cooked to help get the juice out. This makes the next step a bit easier.

2) Push the strawberries through a fine mesh strainer with a wooden spoon. Put juice back in pan.

3) Stir in sugar and bring back to a boil. Boil over high heat for 2 minutes.

4) Reduce heat to medium and stir in starch and dissolve it (Hazel did not do a good job of dissolving our starch so we have chunks in it). Cook for another 2 to 3 minutes stirring until it thickens.

5) Cool to lukewarm and then put in refrigerator to get cold for a few hours. Enjoy!

Strawberry Kysil is a bit like strawberry soup or eating a liquid form of strawberry jelly. It is delicious but you will not want to much at one time.

Our second recipe came from Ukrainian Classic Kitchen and International Cuisine and it is Ukrainian Yabluchnyy Korzh. Hazel likes to call it what it tastes like--apple pie. It is a type of cookie crust with apples inside. It is delicious!

Ukrainian Yabluchnyy Korzh
Adapted from Ukrainian Classic Kitchen and International Cuisine
Ingredients
Dough:
5 cups of flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
1 cup unsalted butter, cut into small pieces
6 large egg yolks (if I made again I would use whole eggs)
1 cup sour cream

Filling:
7-8 large apples (we used Granny Smith)
1/2 cup sugar
1 teaspoon ground cinnamon

Start by making the dough:
1) Stir together flour, baking powder, salt, and sugar. then add the butter and mix with your hands (Hazel loved this part) to make a coarse flaky mixture.

2) In a small bowl mix egg yolks and sour cream together. Then add it to the dry ingredients. Work it with your hands into a firm, smooth, not sticky dough. (Ours never really formed a good firm smooth dough.)

3) Divide dough into 2 pieces, making one slightly larger than the other.

4) Turn oven on to 375 and grease with butter (we used the wrappers) a 13 x 9 x 2 baking pan. Do not use baking spray to grease.

5) With the larger dough, cover bottom and sides of pan. The instructions say to roll it out, but I found ours was just too crumbly to do this. I pressed it into the pan.

6) Time to start filling. Peel and thinly slice the apples (we used our food processor). Mix with sugar and cinnamon.

7) Add apple mixture to bottom crust.

8) Roll out top crust or pat it on top. Try to seal apples in.

9) Bake for 45 to 55 minutes. It should be brown in color and the apples should be tender to a knife. Set on wire rack to cool for 20 minutes.

10) Now you can attempt to remove the pan (I did not attempt due to the crumbly nature). To remove: Run a sharp knife along the sides and then put a wire rack on top and flip it over. Remove pan and put other wire rack on bottom and flip back the correct way.

11) Serve at room temperature. You can dust it with powdered sugar (we didn't bother). Refrigerate leftovers but bring to room temperature before eating.

Since it tastes similar to apple pie (Steve's favorite dessert), we all love it!

We also have been reading Urkainian stories. We found a Cinderella tale, The Golden Slipper, which we shared last week. We also found many versions of a Christmas tale involving spiders. All the crafts I could find had to do with spiders as Christmas ornaments or pysanky (Ukrainian Easter eggs).

Pysanky Source: By Carl Fleischhauer (Library of Congress employee[1])
(http://www.loc.gov/folklife/cwc/) [Public domain], via Wikimedia Commons

Since we already posted about pysanky, we made a silver spider web and spider Christmas ornament. We found the instructions in Christmas Crafts from Around the World by Judy Ann Sadler.

In the Christmas legend, the spider on a Christmas tree spins webs of silver for a poor family who has no money for Christmas. Thus why the ornament is done in silver!

Ukraine's Flag

Now it is time for the Around the World in 12 Dishes Blog Hop! Please visit the other posts and feel free to share any Ukrainian crafts, food, etc. posts that you have done.

Fruit Explorations: Limes: Making Raspberry Lime Rickeys!

Have you entered my current giveaway yet?

Since limes were on sale this week, I picked a few up and thought it would be fun to explore them since our last exploration was on lemons. Hazel also found a fun treat drink at a coffee/ice cream shop near my parents which is a raspberry sorbet lime rickey. She loves them, so I thought raspberry lime rickeys would be fun to make.

Hazel explored the limes first on the outside. She described them as green a slightly bumpy.

Then I cut it in half for her and she explored the inside. Green and smooth and bumpy is her description. Then she liked a piece of it and I wish I could have gotten a picture of her face. She said it was too sour.

Then I started zesting some limes for our recipe and Hazel was in charge of getting the juice.

Hazel discovered that it is harder to juice limes than lemons. After she got tired of juicing, I gave her some zest to investigate.

Finally we had enough zest and juice to make our Raspberry Lime Rickey Recipe. We started with the recipe at Mel's Kitchen Cafe: Raspberry Lime Rickey. Here is what we did.

Ingredients:
10 oz. bag of frozen unsweetened raspberries
2 cups sugar
1/2 cup water
1/2 cup lime juice (3-4 limes)
zest from 3 limes
chilled club soda
ice

To begin, mix the raspberries, sugar and water in a pan over medium heat for about 5 minutes. Then using a potato masher, mash the raspberries the best you can.

Put pan back on stove and mix in lime juice and zest. Bring mixture to a boil for a couple of minutes. Remember to stir often so it doesn't burn. Remove syrup and push it through a fine mesh strainer with a bowl underneath to remove raspberry seeds and any solids.

Refrigerate the syrup to cool.

To make a raspberry lime rickey, mix 3/4 cup of club soda with 3 tablespoons of the syrup in a glass with ice.

I loved them. Steve said they were all right, but didn't drink his and Hazel liked the ones with the sorbet better. So the next day I bought some raspberry sorbet. I put the entire pint in the blender with just over two cups of club soda and around 1/2 cup of the syrup (and then I added more after my first taste). I blended it all together and poured it into three travel cups since Hazel was at her grandmother's house. Hazel liked this one much better!

That is our lime exploration! I hope you will join us for our next fruit exploration!

If you would like to see more of our posts about fruit check out: