Skip to main content

Cookin' Up Some Quirk-y Fun

This just in - one of my favorite publishers has created a FREE downloadable summer sampler: Quirk Books Entertains Your Kids.


"I'm bored" is a phrase that is not allowed in my house and, when I hear other kids say it, it grates on my every nerve. Play, invent, play, cook, play, create, play, nap, read and play some more. Why would you ever get bored?!? Boredom - to me - means that you're being lazy.

This volume, curated by Raising Quirk, is chock-full of activities to keep your kiddos - and yourself - entertained and well-fed.

On the food front are recipes from POPS! Icy Treats for Everyone by Krystina Castella, Tiny Party Food by Teri Lyn Fisher and Jenny Park, Noodlemania! by Melissa Barlow, and more.
Then there are crafts galore. I just printed out a schematic for a rocket-launcher from NICK AND TESLA’S HIGH-VOLTAGE DANGER LAB by Steve Hockensmith and “Science Bob” Pflugfelder. The boys will be so excited. And I do mean my two little ones and my big one!

Here are photos of their Starburst Straws and Turtle Magnets crafts.


And - more for the parents - there are recommendations for how to teach your kids to play alone and how to keep a family happy during car trips. Yes, please.

Did I mention it's free? Go get it. Stat. I have not been compensated for this post. I am sharing it because I find  Quirk Books Entertains Your Kids worthwhile. If you download it - and use it - tell me what you think. Comment below or email me at constantmotioncamilla [at] gmail [dot] com. Happy Summer Vacation!

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.