The tomatoes from our CSA are especially good this year. I feel like I haven’t had such good tomatoes in years. I love tomatoes that straddle two seasons – collecting the sun of summer but not ripening until the air feels a bit cooler. Some days I long for our own vegetable plot and other days I am thankful for someone else doing the hard work of tending the garden. Tomatoes don’t last long at our house. (I had to edit out some thieving little hands from the photo). Our favorite way to enjoy tomatoes are in this sandwich: Bourbon Wheat Bread from Scratch Bread, some good cheese, thin slices of our pickles, and thick slices of tomatoes. Yum!
Ada’s jar of treasures from vacation. Contents as follows: bouncy balls won with tickets on Wildwood boardwalk, ticket from Cape May Whale Watch, sea pebbles from Nags Head and Cape May, Captain Joe Napoleon’s trading card from the Cape May-Lewes Ferry, sharks teeth from the hostess at Mako Mikes in Kill Devil Hills, fossils from pit near the gift shop at the Roanoke Island Festival Park.
Chris came home one morning in Cape May with some of this Fralinger’s salt water taffy. The vintage packaging alone made me ecstatic. This video tells the story of the origin of Salt Water Taffy and the family business that keeps the original alive today. The taffy flavors include: Banana, Chocolate, Lemon, Licorice, Lime, Molasses, Molasses Mint, Orange, Peach, Peanut Butter, Peppermint, Root Beer, Spearmint, Strawberry, Teaberry, and Vanilla. Hooray for the perfect vacation souvenir!
Can you tell we are ready for summer around here? Ada has been counting the days until popsicle season and we finally got some in the freezer. Last summer she got really excited about making ice pops but would never finish the last few bites. So this year we are trying stripes. The stripes look pretty and each color is a different flavor. We mixed in yogurt and soy milk along with fresh fruit so they are colorful and healthy. To make your own you will need:
*Popsicle Molds (or Paper cups and spoons work too)
*Fruit (We used watermelon and strawberries)
*Juice (We used apple and coconut water)
*Yogurt and Milk of your choice
1. Puree fruit in blender until smooth and mix as desired. Pour each color of juice into its own cup. Our stripes contain: pureed watermelon, apple juice, pureed stawberries and yogurt, pureed watermelon and soy milk, coconut water.
2. Pour in the first layer and let freeze for about 20 minutes. Freezer temperatures may vary.
3. Continue adding stripes and freezing for about 20 minutes each time. The pops should be firm enough for stripes not to run into each other, but soft enough in the center to allow stick to be pushed through.
4. When last layer is poured, add stick and allow pops to freeze for a couple of hours.
These felt popsicles are made with mini wooden craft sticks and are just the right size for little hands. Ada has been counting the days until popsicle season, so I decided to make her some for her play kitchen. To make your own you will need:
*Variety of Felt in Popsicle Colors (This is my favorite source for wool felt)
*Mini Craft Sticks (Amazon has some here)
*Felt-tipped pen or chalk
1. Draw a popsicle shape on card stock and cut out. Our popsicle pattern is about 3″ x 1.5″.
2. Fold felt in half and trace pattern onto felt using pen or chalk. (Or just hold pattern onto felt and carefully cut around it).
3. Cut out two popsicle shapes from each color.
4. Glue craft stick to the inside of one of the felt pieces.
5. Put a small amount of stuffing on top of the felt and lay the second popsicle half on top.
6. Using the embroidery floss, blanket stitch around the edges of popsicle beginning at one edge of the craft stick.
7. When you get to the other edge of the craft stick tie off stitch and secure with a small bit of glue. Use the needle to thread floss inside popsicle and cut off the end.