Wine and Crafts!

Is there really a better combo than wine and crafts? It may be one of my favorite pastimes and it appears I’m not the only one. Last week we hosted a wine and craft night – which featured learning how to make your own wreath. Below are some pics from the workshop, if you want step by step instructions on how to make your own wreath, please check out one of our earlier posts on DIY holiday crafts.

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Haunted Gingerbread House

   

 
In preparation for our upcoming haunted gingerbread workshop, I thought I would make my very own. I’ve made plenty of holiday gingerbread houses but never a haunted one! It was lots of fun and easy to make. Plus, there’s tons of Halloween candies out already so easy to get supplies. If you would like to join our workshop, check out our website for more details. 

 

Halloween Cookie Decorating Workshop!

IMG_0879Join us on Sunday, October 20th for our popular Halloween Cookie Decorating Workshop. We’ll be making delicious sugar cookies and royal icing and learning how to use various tips to decorate our cookies.

When: October 20th

Time: 3:00 – 5:00pm

Cost: $30 per registrant, $10 for children under the age of 5

Note: Children under the age of 5 need to be accompanied by an adult.

Email us to register for the workshop: info@seasonsfamilycentre.com

Thanksgiving Crafts Workshop!

Join us on Sunday, September 29th for our Thanksgiving Craft Workshop! Learn how to make a beautiful fall centerpiece for your Thanksgiving dinner, along with other decorative pieces for your table. Sign up today before it’s too late!

When: September 29th, 2013

Time: 1:00 – 3:00pm

Cost: $30 per registrant (adults and children over the age of 5 welcome)

Children under the age of 5: $10 (must be accompanied by an adult)

Register at: info@seasonsfamilycentre.com

Sunshine, Cottaging and Canning!

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For those of you that are wondering where I have disappeared to, wonder no more I took the month of August off and enjoyed every single second of it however, I am excited to be back at Seasons and running our Fall term. However, since I’m not very good at sitting still, I kept myself very busy at the cottage. I made a whole bunch of friendship bracelets (yes that’s right I’m bringing the 90s back). I also got into canning and figured since Fall is around the corner this is the perfect time. We had this fabulous antique oven/stove up at the at cottage which wasn’t all that great for baking but just perfect for pickling.

Here’s a great recipe for Bread and Butter Pickles, easy and delicious!

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Bread and Butter Pickles

Ingredients

5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks

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Food Fit For a King!

ImageThere were so many things I said I would never do as a parent and then I became one. I swore my baby would be on a schedule, I would not give him a soother, I would never have him in our bed, the list goes on and on. However, there was one thing I said I would do and have so far stuck to it and that’s making my own baby food. This way I know what’s going into his little tummy and since he’s well into solids now it’s actually pretty fun concocting new recipes and experimenting with all the purees! My biggest issue (and I’m sure many others) is that there’s never enough time in a day. Being a working mom and having others watch your baby means you don’t always get a say about what goes in their tummies. Plus, since I enjoy food so much I’m not really into basing our meals around his simplistic tastes. So, I was only really left with one option: a 3 hour cook fest that results in enough food for Ollie’s little tummy for 2 weeks! Here’s how to make food fit for a King!

You can buy all vegetables and meat/fish from your local market, it’s worth the extra expense to buy everything organic (especially some fruits and veggies) and to make sure your meat/fish are antibiotic/hormone free. I use coconut oil instead of olive oil as it’s a healthier alternative when you’re heating the oil up to high temperatures.

You will need to have small containers to store all your food. You can use ice cube trays however, I find that the little cubes tend to get freezer burn. There are so many great little containers out there for making your own baby food, they’re worth the purchase as they keep the food air tight.

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Ingredients:

  • Sweet Potato
  • Butternut Squash
  • Spaghetti Squash
  • Zucchini
  • Broccoli
  • Basil (a handful)
  • Oregano (a handful)
  • Green Onions (1 bunch)
  • Mushrooms (1 pint)

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  • Steak
  • Salmon
  • Chicken

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  • Apple
  • Pear
  • Butter 2 tbsp
  • Coconut Oil
  • Boiled water approximately 1 L (you can just boil the kettle and use that water, it’s easy to pour it that way).

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Step 1: Squash

  • Preheat the oven to 350 F. Bake all the squash first as it usually takes the longest. Use a baking pan and put about an inch of water in it. Cut the squashes in half and take out all the seeds. Depending on your oven the length of time will vary, expect about an hour. You can tell when your squash is done by pushing a fork into it, it should slide in very easily. Peel off the skin of the sweet potato with a peeler and place in blender of your choice. For the butternut and spaghetti squash you can use a fork to get the squash out and then use a blender of your choice. Once each squash has been blended you can dole them out into your little containers.

Step 2: Mushroom Pesto

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The trick here is to make a lot of this as it’s absolutely delicious and you can mix it with some rice pasta and presto you’ve made dinner for yourself at the same time! Chop up all your ingredients. Heat 2 tbsp of butter and 1 tbsp of coconut oil in a frying pan, add your chopped veggies and cook until mushrooms are browned. Place in your blender and add some boiled water, puree until it reaches your desired consistency.

Step 3: Pear, Apple

Preheat oven to 350 F. Cut the fruit in half and place in a baking pan with about an inch of water. Bake until fruit is very soft to touch. Peel off skin and remove cores, place fruit in blender, you may need to add just a bit of boiled water to get your desired consistency.

Step 4: Salmon, Chicken and Steak

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Use the coconut oil to cook all 3. Simply melt some coconut oil and pour about a tbsp over the chicken, fish and steak. Bake in the oven at 350 for approximately 30 minutes (depending on your oven and the size of fish/meat). Once the meat/fish have been cooked you can put the salmon and chicken separately, in the blender using some boiled water to reach your desired consistency. For the steak, you can chop it up into very fine pieces and once it’s mixed with other purees you reduce the choking hazard.

Step 5: Broccoli

Steam the broccoli, steaming is one of the better choices to cook any food as it helps to keep a lot of the nutrients in.

Step 6: Creating your meals!

ImageThis is the fun part (as if you weren’t already having fun)! You can make as many different combinations as your heart desires. Here are some suggestions (which seem to work well with the O-man but every baby is different).

  1. Chicken, mushroom pesto, tiny bit of applesauce, sweet potato
  2. Salmon, broccoli, pear, spaghetti squash
  3. Steak, sweet potato, mushroom puree
  4. Chicken, apple, sweet potato, broccoli
  5. Sweet Potato, broccoli, pear, spaghetti and butternut squash

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The sky is really the limit! Just make sure you know your child’s allergies and make sure they’ve tried all the foods you use before combining them as otherwise you’ll have no idea what caused the tummy upset. If you’re interested feel free to join us for our exciting Baby Nutrition Workshop next weekend!

Mini Cake Workshop!

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Looking for a great way to spend a Sunday afternoon! Join us for our fun Mini Cake Workshop! Learn how to mask a mini cake with buttercream icing and decorate your cake with Fondant.

When: Sunday, April 21st

Time: 2-4pm

Cost: $30 per registrant

(children under the age of 5 need to be accompanied by an adult).

$10 per child under the age of 5 years.

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Baby Nutritrion Workshop!

LoblawsJust wanted to let you know that we’ve partnered up with Loblaws and will be offering a very fun and informative Sunday afternoon.

We will be meeting a nutritionist/dietician at Loblaws at 3pm, her name is Melanie Byland (you can read her bio on our Staff page).

She will be focusing her interactive talk on the nutritional value of different fruits and vegetables and will help us plan meals/diets for our babies.

We will be returning to Seasons just before 4pm where we will spend an hour making food for our babies for the week! You are welcome to bring containers or we can supply (for an extra charge) to bring your food home. We will be making a variety of fruits and vegetables.

There will be staff(s) onsite to watch the babies (in the studio downstairs) so that we can focus in the kitchen.

If you would like to partake in this fun afternoon please let us know, spaces are limited! If your babies has any allergies please notify us.

When: Sunday, April 7th
Time: 3-5pm
Loblaws: 3pm
Seasons 4-5pm
Cost: $45 (plus HST)
Materials: containers (supplied by Seasons for an extra cost or supplied by you for free 🙂
Food: Supplied by Seasons!

Rainbow Cakes!

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Check out these amazing Rainbow Cakes made by the ICS students!! Not only are they cool to look at but they taste yummy too! It was also a very easy recipe to do! We used cake batter and icing gels, we simply separated the batter into six bowls and used the icing gels to make the colours of the rainbow. We then used a spoon to scoop the different colour batter into a mason jar. We put the jars in a 9×13″ brownie pan with about an inch of water and baked them for about 40 minutes at 375F.

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