Let’s hear it for the good ol’ Red, Beige, and Blue!

Original idea: Betty Crocker’s Angel food cake flag

Miriam Meow’s much niftier redesigned idea:

1) 4 slices of whole wheat bread

2) layers of organic strawberry preserve slathered between each layer [need a big knife to slice the whole lot for the proper stripey effect]

3) a couple of blueberries atop a schmear of cream cheese

4) Devour.

Okay, now you make your country flag out of sammiches! Go!

Cinnamon Snail Rolls

I’ve made cinnamon rolls before. (You, too?)

Both the in-a-can versions and the all-from-scratch versions. (What about you?)

And when I eat them, I always unpeel the spiral. (How do you eat them?)

And never ever not once did I “see” the it’s-right-there-in-front-of-my-face silly smiling slow snail until just now. (Did you?)

So sweet! (Yes!)

[Cute Food For Kids, thank you again!!]

Tangram toast

Puzzles for breakfast? First thing in the morning?

Most mornings, the best I can do is inhale some oatmeal for breakfast.

Nice lumpy oatmeal that stays in one place. Requires no thinking whatsoever.

Almost Unschoolers slices up tangram toast, which should helpfully wake up all of your sleepy brain cells.

But as far as my three brain cells are concerned, you may slice and play with toasty tangram pieces as you please. I shall politely skip all that puzzling and simply devour the tangram pieces as fast as you can cut them. Did you sprinkle them with cinnamon sugar?

Need more tangram fun? Of course you do! Someone over at squidoo posted an enormous pile of ideas. Tangram rabbits, anyone? And then there are these drool-inducing bookshelves.

To vend or not to vend

When I’m in Mother Mode, I sometimes debate the pros and cons of children having such easy access to vending machines.

Hand your money to a street vendor? I seem to be okay with that.

Hand your money to a machine? “Tsk tsk tsk,” I’ll mutter, “back when I was a kid….”

But then someone showed me this nifty new vending machine involving pre-baked, warm baguettes.


Oh drool.

Put one on my street and you’ll find me elbowing my way through the crowd, happily helping this baker recoup his investment sooner than expected.

A baker’s dozen right now, please.

Oh drool.

Another do-want vending machine!

Weekend Routines: Paul LeClerc

Oh it’s been *ages* since I last had a perfect weekend routine!

Because Paul LeClerc seems to have a perfect-to-me Sunday routine, can I swipe his? I’ll take that bread, snack, and dessert, too, yes, thank you very much.

Quite possibly my favorite part of his Sunday:

BOOKS AND A SNACK We always stop by the Corner Bookstore. It’s a treasure. We buy books for ourselves and also as hostess gifts for friends. Then we go home and do some recreational reading and have a snack: espresso and chocolate and walnuts.

(Hey, psssst, Mr. LeClerc is currently president of the New York Public Library but will be retiring this summer. You looking for a job?)

Bread in a bag

Make bread in a plastic bag?

Sure, why not?

(Remember this omelet in a bag?)



  • 1½ cups all-purpose flour, divided
  • 1½ cups whole wheat flour
  • 3 tablespoons honey or white sugar
  • ¼ ounce (7 g) package of rapid rise yeast
  • 1 cup warm water
  • 3 tablespoons non-fat dry milk
  • 3 tablespoons olive oil
  • 1½ teaspoons salt

1) In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast, and warm water. Squeeze most of the air out of the bag, then seal the bag. Squish with your hand until the dough is well blended. Set aside to rest for 10 minutes at room temperature or until bubbles appear.

2) In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal and squish until the mixture is well blended. Add the last cup of flour to the bag and continue mixing in the same manner until well blended.

3) Remove the dough from the bag and place it on a floured surface. Take turns kneading for 5 to 8 minutes. Form a small loaf and place it in a greased loaf pan. Cover the dough with a towel and allow the dough to rise for about 30 minutes.

4) Clean up the kitchen and make some butter while you’re waiting.

5) Heat the oven to 375 °F (190 °C).

6) Bake for about 35 minutes in the oven until it is golden brown.

[Yay! Thanks!]

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