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stiritup1

 

A Crazy Cooking Poem for Kids

A box of melted crayons.
A cup of Elmer’s glue.
A pint of watercolor paint.
Some Silly Putty too.

A half a pound of Play-Doh.
About a pint of paste.
A tablespoon of flubber
to improve the final taste.

I looked through all the cupboards
for things I could include.
If it was marked “Non-Toxic”
I just figured that meant “food.”

To guarantee it’s healthy
I topped it with a beet.
Then smashed it all together
so it should be good to eat.

I’m hoping that you’ll try it
and tell me what you think.
Just close your eyes and open wide
and nevermind the stink.

–Kenn Nesbitt

 

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goops-300x138

THE GOOPS

The Goops – they lick their fingers,
and the Goops – they lick their knives!
They spill their broth on the tablecloth –
Oh they lead disgusting lives.
They often talk while eating,
And loud and fast they chew –
And that is why I’m glad that I
Am not a Goop – are you?

Gelett Burgess:

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12 Strange-But-Real Ice Cream Flavors

  
 
IMAGE CREDIT: 
THINKSTOCK

I scream, you scream, we all scream for … horse flesh ice cream? Okay, so maybe “we all” don’t. But some people do. A lot of people, in fact. Horseradish, foie gras, and lobster, too. Next time you’re craving an ice-cold cone, why not step out of your vanilla/chocolate comfort zone to try one of these 12 strange-but-real ice cream flavors.

1. RAW HORSE FLESH

There are two dozen attractions within Tokyo’s indoor amusement park, Namja Town, but it would be easy to spend all of your time there pondering the many out-there flavors at Ice Cream City, where Raw Horse Flesh, Cow Tongue, Salt, Yakisoba, Octopus, and Squid are among the flavors waiting to tickle (or strangle) your taste buds.

2. HORSERADISH

Since opening Max & Mina’s in Queens, New York in 1998, brothers/owners Bruce and Mark Becker have created more than 5,000 one-of-a-kind ice cream flavors, many of them adapted from their grandfather’s original recipes. Daily flavor experimentations mean that the menu is ever-changing, but Horseradish, Garlic, Pizza, Corn on the Cob, Lox and Jalapeño have all made the lineup. 

3. YAZOO SUE WITH ROSEMARY BAR NUTS

As one of the country’s most decorated ice cream makers, Jeni Britton Bauer—proprietor of Ohio-based Jeni’s Splendid Ice Creams—is constantly pushing the boundaries of unique treats, as evidenced by her lineup of limited edition flavors, including the Yazoo Sue With Rosemary Bar Nuts, a mixture of cherry wood-smoked porter and rosemary, brown sugar and cayenne pepper-dusted peanuts, pecans and almonds.

4. BREAKFAST IN BED

“Traditional” isn’t the word you’d choose to describe any of the 70 ice cream varieties at The Ice Cream Store in Rehoboth Beach, Delaware. They don’t have Vanilla, they have African Vanilla or Extreme Vanilla Bean. But things only get wilder from there, and the shop’s proprietors clearly have a penchant for bacon: there’s the standard Bacon (African Vanilla ice cream with bits of real bacon); Bacon, Maple with Jack Daniels; Chocolate Covered Bacon; and Breakfast in Bed, an African Vanilla ice cream base with pasteurized egg yolks, real maple syrup and—you guessed it—bacon! Bonus points for the shop’s Mental Floss for Trailer Trash: vanilla ice cream with Oreo, Twix, Butterfinger, Nestle Crunch, M&Ms and Reese’s Pieces. 

5. FOIE GRAS

It took four months of testing and tasting to perfect it, but French ice creamery Philippe Faur—who’ve made ice cream from caviar, mustard and black truffle—finally perfected a foie gras kind of the cold stuff in 2008, which has since gained some serious popularity.

6. LOBSTER

Don’t let the “chocolate” in the title fool you: Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine makes the most of The Pine Tree State’s most famous delicacy with its Lobster Ice Cream, a butter ice cream-based treat with fresh (again buttered) lobster folded into each bite.

7. WASABI PEA DUST

Big Gay Ice Cream started out as an experimental ice cream truck and morphed into one of New York City’s most swoon-worthy ice cream shops, where the toppings—not the ice cream—make for an inimitable indulgence, with Toasted Curried Coconut, Cayenne Pepper, Cardamom, Sriracha and Wasabi Pea Dust among your choices. 

8. PEAR WITH BLUE CHEESE

“Salty-sweet” is the preferred palette at Salt & Straw in Portland, Oregon, where sugar and spice blend together nicely with flavors like Honey Balsamic Strawberry With Cracked Pepper and Pear With Blue Cheese, a well-balanced mix of sweet Oregon Trail Bartlett Pears mixed with crumbles of Rogue Creamery’s Crater Lake Blue Cheese. Yum?

9. SECRET BREAKFAST

You never know exactly which flavors will appear as part of the daily-changing lineup at San Francisco’s Humphry Slocombe, but they always make room for the signature Secret Breakfast. Made with bourbon and Corn Flakes, you’d better get there early if you want to try it; it sells out quickly and on a daily basis.

10. FIG & FRESH BROWN TURKEY

The sweet-toothed scientists at New York City’s Il Laboratorio del Gelato have never met a flavor they didn’t like—or want to turn into an ice cream. How else would one explain the popularity of their Fig & Fresh Brown Turkey gelato, a popular selection among the 200 flavors they have created thus far.

11. AVOCADO WITH MINT & SOUR CREAM

The philosophy at New Orleans’ Creole Creamery is simple: “Eat ice cream. Be happy.” What’s not as easy is choosing from among their dozens of rotating ice creams, sorbets, sherbets and ices. But only the most daring of diners might want to swap out a sweet indulgence for something that sounds more like a salad, as it the case with the Avocado With Mint & Sour Cream. 

12. ESKIMO ICE CREAM

If you happen to find yourself in an ice cream shop in Juneau, remember this: Eskimo ice cream—also known as Akutag—is not the same thing as an Eskimo Pie, that chocolate covered ice cream bar you’ll find in just about any grocery store. Though the statewide delicacy has usually got enough fresh berries mixed in to satisfy one’s sweet tooth, its base is actually animal fat (reindeer, caribou, possibly even whale). 

WHAT’S YOUR FAVOURITE  ICE CREAM

WHY NOT LET US KNOW?

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girl-rib

Grilling is the quintessential summertime family activity. Just mentioning a BBQ conjures up visions of grassy parks, coolers with sodas, and a fiery range covered with delicious cooked meats and veggies.

It’s important to be aware of the inherent risks that come with barbequing, especially when children are involved.

Children are inherently interested in cooking and food. The process is mysterious to them, so take the opportunity to educate them about safe barbequing. Energetic and growing youngsters are inclined to be eager to eat aromatic delicacies grilling on the BBQ.

Kids are the most vulnerable to being injured by a barbeque. Not all accidents can be avoided, but this guide will provide suggestions to keep your little ones safe so accidents are at least less likely. You’ll also get some fun grilling ideas that you can do with your children.

Give Them a Grill Tutorial

family-bbq

Embrace children’s natural curiosity about cooking! While still turned off, show them the BBQ and explain how it works. A short tutorial will go a long way in curbing curiosity once the actual cooking has begun. Show them:

  • Stop Drop and Roll: Show kids the standard procedure if their clothing was to catch on fire. Stopping, dropping to the ground, and rolling is the tried and true technique, and could save their life one day should fire get out of control.
  • Heating: Demonstrate how to turn on a gas barbeque and how to adjust the flame. Let kids help arrange charcoal briquettes in a charcoal BBQ, like building with blocks.
  • Food Prep: Food must undergo a fair amount of prep before it can be grilled away on the barbeque. Show your children the steps, marinating meat, skewering kabobs, wrapping potatoes or corn in aluminum foil. Showing children these steps involves them in barbequing and enhances their knowledge about cooking.

 

Avoiding Sharp Edges

Surprisingly, a large portion of barbeque related injuries come from being cut or scratched by the BBQ itself. Tissue wounds are the second most common injury for children, after burns. Barbeques are bulky machines mostly made of metal. Also, spatulas, metal brushes, skewers, tongs, and other barbequing tools are sharp and can cause scrapes. Be aware of jagged edges, pointy protrusions, and anything that a child-size person could bump their head on. It might even be worth it to “baby-proof” any part of the BBQ grill that seems particularly sharp with a piece of masking tape. Place metal grilling tools out of reach, preferably on a solid surface.

Safety Zone with Chalk

colored-chalk

To be completely safe, kids shouldn’t be anywhere near the barbeque once it’s turned on. Beforehand, why not have your kids draw a border on the pavement with chalk around the BBQ area? They can draw in a safety zone, which no one should enter while the adults are grilling. Making it into a creative game will make the experience fun!

Fun Kid Friendly Foods

Think of barbequing as a way to expand your children’s culinary horizons and enhance their palette. Instilling kids with a sense that they can make tasty, healthy food at home will go a long way for their health. Those who prepare their own foods avoid the pitfalls of fast-food and takeout: excess fat and calories, low nutritional value, and expensive prices.

grilled-kabobs

Some BBQ grilling ideas ideal for kids:

  • Stoplight Shish-kabobs: After soaking wooden skewers in water, layer green, red, and yellow colored veggie pieces. Suggested vegetables: Tomatoes, bell peppers for red; Squash, pineapple, or bell peppers for yellow; Zucchini, broccoli, asparagus, or bell peppers for green.
  • Pineapple Rings: Grilling fruit enhances the flavor and caramelizes its natural sugars. Have your kids use a small round cookie cutter to make rings in the center of sliced pineapple. Brush with a little sugar water and they’re good to go on the grill.
  • Sliders: Smaller versions of classic hamburgers are perfect for pint-sized appetites. Small slider patties are easy for little hands to form and they cook through quickly.

 

 

Safety & Maintenance Tips for Grilling at Home

Placement is Key

BBQ on a grassy hillsideBBQ grills must be used on heatproof flooring, at least 10 feet away from buildings or anything flammable. Barbequing should never be done inside, not even in an opened garage or tent. It is dangerous to use grills on patios, awnings, or balconies because of their proximity to buildings. It’s also important to make sure that thebarbeque is set up in a stable location, so it won’t fall over.

Ventilation

Leaving enough room for a cross-breeze keeps smoke from building up into a hazardous carbon monoxide miasma. Leave the grill in an area that has plenty of open space for the smoke to dissipate.

Checklist

Thoroughly examine the grill before barbequing for any cracks, holes, or damage. Be sure all the pieces of the barbeque grill fit together properly.

Cleanliness

Be sure that your BBQ grill is fully clean before and after cooking. Any leftover ash, charcoal, or grill residue needs to be brushed away and discarded. If your barbeque model comes with a drip pan, it should be emptied. A grill pad or splatter mat placed under the grill can catch any mess that the drip pan misses. This is important because build-up on the grate can cause fires.

Follow Instructions

It’s important to read the manual and instructions provided by the manufacturer before beginning your grilling odyssey. Even though it’s a drag, bear in mind that thousands of people are injured every year as a result of BBQ accidents. Also, read the fine print because misusing your barbeque can void any owner’s warranty you might have purchased.

Children

Boy giving thumbs up because he's safe around barbeques!Be especially aware of children when barbequing since they are the most likely to be injured from a grill. Even if you don’t have kids yourself, there’s a good chance that you might use your BBQ grill when other’s little tykes are around. If you have kids, it’s a good idea to give them a tutorial of the grill so they understand what makes it dangerous. Establish a “safety zone” and caution all children to stay away from the barbeque.

 

 

 

 

Obey the Heat

A barbeque can remain hot up to an hour after being turned off. You should never attempt to move or lift your grill while it’s on or still cooling.

Protect Yourself

Barbeques get extremely hot! Guard yourself from the heat using heavy duty gloves, long cooking utensils, and snug clothing. Clothing that hangs can catch fire easily, so avoid billowy sleeves, hanging apron strings, and long shirttails.

Fire SafetyFlames!

It’s not a bad idea to keep a fire extinguisher, garden hose, or at least 16 quarts of water handy, in case of flare-ups or accidents. In the event of a fire:

  • Propane BBQ: Turn off the burners, and shut off the tank valve if you can reach it safely.
  • Electric BBQ: Unplug or turn off electricity. 
  • Charcoal BBQ: Close lid over the grill
  • Grease Fires: Use a fire extinguisher to damper flames. Never extinguish using water because this will cause fiery flare ups.

Alcohol Awareness

Don’t drink and grill! Seriously, alcohol and BBQs can be a deadly combination. Besides impairing the grillmaster’s motor skills and synapses, plus alcohol is extremely flammable!

For the Gas Barbeque…

  • Propane Tanks: Inspect the cylinder of the tank for visible dents, leaks, or rust. If you see any damage, you should replace it.
  • Gas Pressure: Be aware of the temperature wherever the propane tank is stored, transported, and used. Keeping the propane container in a warm area increases the pressure of the gas and could cause an explosion.
  • Recycle: Do not throw away your propane tank in the trash; municipal and private programs are available for recycling. For disposable propane tanks, use all of the gas before tossing.

For the Charcoal Barbeque…

  • Lighter Fluid: Only use lighter fluid on unlit charcoal briquettes, not on coals that have already been lit. Never pour fluid directly onto an open flame, the fluid path could ignite the entire container! 
  • Charcoal: Heated coal pieces get extremely hot, never try to handle coals or ashes. After BBQing, place the ashes in a metal container with a lid, and mix them with water. This mixture should sit for several days before being disposed of in accordance with state regulations.

For the Electric Barbeque…

  • Electric Requirements: All extension cords and wall sockets must be able to handle the amperage of the electric grill. Otherwise the circuit board can become overwhelmed and start an electric fire.
  • Combustible Materials: Anything flammable should be kept at least 10 feet away from the grill when it’s in use.

Keep safe

 

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kids_on_log

With summer fast approacing, and seemingly endless days ahead, many parents fear the dreaded words from their children: “I’m bored!” Here are 20 activities to help keep boredom at bay:1) Fingerpaint with shaving cream on colored construction paper.2) Decorate a clay pot and plant a flower, herb, or tomato plant. Nurture it and watch it grow.

3) Draw a picture and mail it to Grandma and Grandpa. Or have them mail themselves a letter and see how long it takes to get back to them.

4) Decorate rocks with tempera paint. Add eyes to make them into insects or animals, or start a rock garden by filling a decorated shoe box with soil and placing the rocks in it.

5) Play with a magnet. Learn what it will and will not pick up. Attach it to string and tie it to a stick. Go fishing for paperclips.

6) Spray paint 2 liter bottles and use them as bowling pins.

7) Make a bird feeder by rolling a pinecone in peanut butter, then in bird seed. Hang it from a tree with string.

8) Have your kids design their own placemats. Help them cover their art work with clear contact paper.

9) Hide an object in a room and have your kids hunt for it. Tell them if they are “hot” when they get close to it or “cold” if they move away from it.

10) Have your kids help you wash the car. Spray them when they are not looking, and be prepared for a water fight. Have fun and plan to get really wet!

11) Make macaroni jewelry. You can color the macaroni by mixing one tablespoon food coloring with two tablespoons rubbing alcohol and stirring in the dry noodles. Make several colors.

12) Put a sheet over a table to create a tent and have a picnic lunch inside.

13) Read and act out one of your child’s favorite stories.

14) Go on a nature walk and study birds, leaves, and wild flowers. Try to identify them. Make a notebook of everything you learned about.

15) Use craft paints to decorate an old t-shirt.

16) Soak a cut celery stalk in a jar or glass of water tinted with food coloring. Watch what happens to it the next day.

17) Have a Hula Hoop contest.

18) Make a cake and let your children help you decorate it with colored frosting and candies.

19) Have a sock war. Designate an area free of breakables, set boundaries, and divide into two teams. Start firing!

20) Start a “summer journal”. Help your kids write about the things you did each day and let them illustrate it. Keep these to look back on as they get older.

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Delightful Carrot Cake

Be patient – this smells fantastic while it is cooking – wait until it has cooled before serving, though!

Ready in 1 hour

Ingredients

Serves: 24
  • 4 eggs
  • 400g (14oz) caster sugar
  • 350g (12oz) carrot baby food
  • 1 teaspoon vanilla extract
  • 350ml (12 fl oz) vegetable oil
  • 250g (9oz) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 225g (8oz) crushed pineapple, drained
  • 125g (4 1/4 oz) chopped walnuts
  • 150g (5oz) raisins
  • Cream cheese icing:
  • 115g (4 oz) cream cheese
  • 115g (4 oz) butter
  • 275g (10 oz) icing sugar
  • 1 tsp of vanilla extract
  • reparation method

    Prep: 10 mins | Cook: 50 mins

    1.
    Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
    2.
    In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
    3.
    Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
    4.
    When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!

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