It always feels good to upcycle an otherwise useless product into something kid-friendly and entertaining.
Last weekend Eric cut up high-density packing foam into 1-inch cubes and the girls then used toothpicks to make sculptures. Between all the squeals and giggles and I heard lots of talk of stabilizing structures.
This is a fairly common art project that I have always seen made with marshmallows. The packing foam worked really well and can be stored in our crafts cupboard to use again.
A perfect project for Earth Day and a great way for kids to see waste transformed right before their eyes.
Happy Easter - these little bunnies are on there way to Grandma's house.
The card is really simple to construct – YOU STILL HAVE TIME TO MAKE SOME!
Card stock or thick paper
Glitter (or crayons)
1 – Draw and cut out an Easter egg with a little tab at the top
2 – Draw around the first Easter egg and add ears, arms and legs – cut out
3 – Draw and cut out a circle
3 – Decorate egg and circle. Draw a face on the rabbit
4 – Score the rabbit’s ears, arms and legs so they can fold inward
5 – Glue the circle onto the rabbit as a belly
6 – Fold in rabbit’s appendages, lay decorated egg on top of the rabbit, fold the egg’s tab and glue it to the back of the rabbit
7 – Let dry and tie some pretty ribbon around the egg
8 – Mail to Grandma
I made this scavenger hunt last year for the girls. We recently got it back out and had so much fun. I'm always happy when something I have made can be used over and over again.
If you missed it last year - simply download the page and print on card-stock, laminate, and add 9 stickers.
(makes 4 or 5 half-pint jars)
2 heaping cups of fresh violets- no stems
2 cups boiling water
1/4 c. well-strained, clear lemon juice
4 cups sugar
3 ounces liquid pectin (Certo)
(optional: 1/2 tsp. rosewater)
1. wash violets, drain and place in heat-proof glass/non-reactive bowl. Pour boiling water over violets and steep for 2 hours. Strain through a fine sieve, reserving the clear, purple infusion.
2. place jars & lids in stock pot deep enough to cover by 2". Bring water to a boil, then reduce to simmer & keep hot till ready to fill.
3. to make the jelly: stir lemon juice & sugar into reserved infusion in a 2 qt. pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil for 2 minutes, skimming any foam that may rise to the surface.
4. Ladle quickly into jars to within 1/8" from the top. Clean rim & threads and place tops before filling the next jar. Screw bands tightly & invert jars on tea towel for 5-10 minutes. Jars should seal and pop shut within 10 minutes, as they cool. Sealed jars will last for up to 1 year in cool, dark storage. Open jars will keep for 3 weeks in refrigerator.
Thank you, Brydget, for the recipe.