cleverchickadee


Fruity Play-Dough: a Recipe by quornflour

Years ago I worked in childcare. The woman I worked for would occasionally make a new batch of play-dough for the kids. It was a simple recipe that was scented and colored with Kool-Aid.

Earlier this year I went looking for that recipe and just could not find anyone who knew it.

Then the other day I was thumbing through an old address book/journal that I had back then. There it was, scrawled on a page. So I figured while I knew where it was I would write it up.

Here is what you will need for each color:

  • 1 cup of flour
  • ½ cup of Salt
  • 1 envelope of Kool-Aid (the kind you add your own sugar in)
  • 2 tablespoons of oil
  • 1 cup of boiling water*

Note: the boiling part is super important, if it isn’t hot enough the dough will end up too watery. If that happens, or you don’t like the consistency add a flour and salt mixture of 2:1 to thicken it up.

  1. put all of the dry ingredients in a small mixing bowl

  1. using a fork, mix them together until you cannot see the color of the Kool-Aid from the rest

  1. add oil and water

  1. mix

  1. mix

  1. mix

  1. roll into a ball

  1. repeat for each color

  1. Play!

It is salty but edible if anyone gets it in their mouths or goes for a taste, which might be tempting for some since it smells so fruity.

When you are done store in an airtight container.

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We Got the Beet: a Recipe by quornflour

I love beets. I know a lot of people do not like them, but those people are silly.

One of my favorite ways to cook them is a result of a CSA grocery box years ago.

In this box there were these 4 giant red beets, and a big bunch of collards and a small red onion. The only thing you need to add is 2 tablespoons of butter (or olive oil if you want to make it vegan), a pinch of salt (around 1/8th of a teaspoon) and a quarter cup of water.

  1. chop up your onion into quarter inch pieces
  2. wash and cut your beets into ½ inch pieces
  3. cut your collards in half then into 1 inch strips
  4. in a 4-5 Quart Dutch oven on medium heat melt your butter
  5. caramelize the onions
  6. add the beats and the water
  7. cook until they are soft enough to poke with a fork
  8. add the collards and cook until they brighten

Serve warm.




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