sweetisu

Several weeks ago, we went to the Omaha Children’s Museum and saw a cool “Bubble Show” where this guy showed kids the various ways bubbles can be made and some of the physics behind bubbles, in kids terminology. It was a nice show, even for us grownups.

The museum shares their recipe with all those that wants it. So here is a homemade bubble recipe that you can try. It’s in humongous proportions… so, share it with some neighbors and playdates and let everyone bring some home in a bottle. Have fun!

Omaha Children’s Museum Homemade Bubble Recipe
* 5 cups water (40 oz)
* 1/2 cup of corn syrup (4 oz)
* 3 cups dish soap (24 oz)

Mix and let sit overnight. Add more dish soap if bubbles seem to pop too easily. Solutions will last about 1 week.

Why corn syrup? Corn syrup works to help thicken the bubble juice and keep the water from evaporating as quickly. Evaporation is what causes most bubbles to pop in mid air. If you want an even better professional strength bubble juice, replace the corn syrup with Kosher Grade Vegetable Glycerin. Results will vary based on brand of soap (we recommend Ultra Dawn or Ultra Joy) water quality, and humidity.

I’m sorry I made everyone worry! As a thank you, I give you an eyeful to feast on. Healthy eats and quick bites.
Click on images to enlarge.

Spinach salad.

Mix spinach, cubed apples and cubed strawberries together with salad dressing. Sprinkle with pine nuts, procchiuto (how the F is that spelled!), and cheese.

Fried rice

Scramble a few eggs, put aside into a bowl. Brown whatever leftover meat you have, add peas, carrots, and whatever veggies you want in there (broccoli tastes very good, also onions but I don’t do onions). Add cooked rice and the scrambled eggs, mix well. Add salt, pepper, a tad of soy sauce, and a couple drops of sesame seed oil.

Eating these dishes at the same meal does not result in the greatest satisfaction.

In true and typical early riser to night owl parents fashion, the kids are up at 5:20a.m. this morning. Actually I think the older one, 4+ yr old, woke up even prior to that.

So I drag myself to the kitchen to make breakfast. Today we made waffle. It’s one of the best waffles I’ve had, it likely has something to do with the fact that I’m a little nuts about coconuts.

I just mixed everything in the mixing bowl all at once. Then cook the waffle until the little green light comes on. If you’d like, you can follow the recipe directions below. Recipe from here. You’ll need a Belgian waffle maker. Ours cost about $20 or so.

* 1 and 1/2 cups unbleached flour
* 2 teaspoons baking powder
* 1/2 cup shredded coconut
* 2 tablespoons maple syrup
* 2 tablespoons honey
* 3/4 to 1 cup reduced fat milk
* 6 egg whites
* 1/2 cup fat-free-egg-substitute
* 4 tablespoons canola oil

***I used 3 eggs, and no fat-free-egg-substitute (what is that?!)***

Preheat your waffle iron. In a large bowl, whish the flour, baking powder and coconut. In a small bowl, whisk together the syrup, honey and egg substitute. Stir in the oil and milk.

In a medium bowl, beat the egg whites until stiff. Make a hole in the center of the dry ingredients. Pour the liquid mixture into the hole. Gently fold the whites into the batter. Bake in the waffle iron until golden brown. 6 to 8 minutes.

One hour later at 6:35a.m., we’ve measured and mixed and poured, and eaten all the waffles. Even pictures are taken, post written.

Delicious!

Now what do I do to stay awake..?!

Hubby is the baker of the family. But this recipe is easy enough even I can do it, and it’s sooooo good. You can reduce the sugar to 1 cup and it’ll still be pretty good. Enjoy!

4-5 cups diced apples (I used EIGHT cups and it was delicious!)
2 cups sugar

1/2 cup oil
1 cup chopped nuts (pecans or walnuts)
2 eggs, well beaten
2 teaspoons vanilla

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

* Heat oven to 350 degrees.
* Mix apples and sugar.
* Add oil, nuts, eggs, and vanilla.
* Mix dry ingredients in a separate bowl, then add to apple mixture evenly.
* Bake in a greased 13×9 inch pan for 50 minutes to 1 hour.

Eat it while warm is best. Top it with vanilla ice cream is even better!