Oct 032013

We are making bubbles that grow like a snake at Camp Grandma.   bubble blowing craftThis recipe makes long lasting bubbles that stay firm and won’t break.

Mix 1 cup of distilled water with 2 tablespoons Dawn dishwashing liquid.  Add 1 tablespoon of glycerin, stir and let sit for 24 hours before using.

The bottom of a plastic bottle was cut off, covered with a dry handy wipe and held in place with a rubber band.bubble blower craftbubble blow craft

The boys decided to add food
coloring, which makes some very cool looking bubbles.

The bottom of the bottle was dipped each time into the bubble solution.

The bubbles will hold their form and keep growing as long as you keep blowing.

Unfortunately, their hands will be colorful for a few days.

What soapy liquid isn’t used can be stored in a bottle for another fun time.

We used the required Camp Grandma mess control.  This project was done on a large tray, with newspapers and toweling layered on the dining table.

Next time, we want to try this outside with string or larger hoops than what you buy in stores.  Is there a way to color the bubbles and not their fingers?

Jun 272013

When the grandkids come over, my kitchen becomes “Camp Grandma” and today we created homemade erupting volcanos.volcano with sand decoration










Items needed:  a round pie plate with heavy duty tin foil, a small glass bottle, lots of newspaper and paper toweling, and coarse sand for that earthy look.  This play dough recipe worked great when shaped around a glass bottle to look like a volcano.volcano tutorial

Homemade Play Dough Recipe
2 cups  Flour                 1 cup Salt
2 tbl. Vegetable Oil        2 cups water
4 tsp. cream of tartar
Pour all ingredients into a large pot.  Stir constantly over medium heat until a dough ball forms.  Knead dough until the texture matches play dough (1-2 minutes).  Store in a zip lock bag or plastic container.

shaped volcano with lintThe play dough packed glass bottles are then placed in the tin foil covered pie pans for mess control.  Some dryer lint soaked in white glue was packed on the volcano for decoration.

Insert a funnel into the glass bottle and pour in 3 tablespoons of Baking Soda.  Mix 6 drops of dish soap and 4 drops of red and yellow food coloring to 2 cups of vinegar.

The grandkids played for hours with their volcanos and eventually used an entire gallon of vinegar.  Total cost for this project was less than a few dollars, but time spent was priceless.

Volcano's re-erupting volcano erupting

Mar 262013

Lee and I have bought Jerky from roadside stands and aquired a taste for freshly made and spicy dried meats.  Since there aren’t many brave people sitting at roadside stands in the middle of winter, I decided to make my own jerky.  I hope you like my favorite recipe:

beef jerky enhanced copy1Purchase 4 to 5 pounds of beef.  Use a lean, good quality meat (sirloin, round steak, etc.).

Ask the butcher to slice it very thin and with the grain.  Trim off any fat and cut into narrow strips.  Don’t overcrowd the meat in the marinade or beef will lose consistency of flavor.

2 ½ Tsp. Liquid Smoke                                      ¾ Cup Soy Sauce
¼ Cup Worchestershire Sauce                        ¼ Cup Brown Sugar (packed)
1 Tbsp. Crushed Garlic                                      1 Tbsp. Pepper
1 Tsp. Onion Powder                                         1 Tsp. each of Emeril Seasoning Salt & Sea Salt
1/3 Cup A-1 Sauce                                             ¼ Cup red cooking wine (marsalla)
½ Tsp. Tabasco or ¼ Tsp. Sudden Death Sauce (I used with ginseng flavor).
Add ¼ Cup of water or more to make sure “all” the meat is covered in marinade.  Adjust the amount of seasonings according to your taste.

Marinate meat overnight in non-metal bowl(s).  Drain & discard the marinade.  Place meat strips on cookie sheets or flat pans lined with tinfoil.  Bake in the oven on the lowest setting with the door ajar until meat is dry, approximately four hours.  Turning the strips over will help dry the meat evenly and quicker.

Note:  the spices can be varied or omitted according to taste.  The end result should have 3 parts soy sauce, 1 part worchestershire sauce, 1 part brown sugar and the rest as desired.  It should be a very strong, salty, spicy and slightly sweet solution.

For more foodie inspiration, visit Foodie Tuesdays on Inside Journeys.

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