Monthly Archives: August 2012

8 Fun Things to Do While It’s Still Summer

Although school has started or will soon start for many, Fall doesn’t officially begin until September 22. That still leaves plenty of time to get outside and enjoy some of summer’s simple pleasures.

Whistle with a blade of grass

This classic pastime is fun to do when sitting in the grass with friends or family, or even by yourself.

Find the widest blade of grass you can. It should also be long and relatively thick.

Hold your thumbs upright, so they face toward you and touch at the knuckles and tips.

Place the grass between your thumbs, holding it so that the piece of grass is taut and there is a little air on each side of it.

Purse your lips so that a small but strong bit of air comes out of their center and blow into the opening where the grass is.

Make a daisy chain

This is a charming activity to do while relaxing in a grassy meadow or field. If you’d like, make your chain into a necklace or crown.

You’ll need:

• Small daisylike flowers (pick only from grassy fields where they are in profusion, as it may not be okay to pick flowers in some protected areas.)
• Pin (your fingernail will work as well)

Carefully prick a pin or fingernail into the daisy’s stem, approximately
1/3 of the way down from the flower.

Gently thread a second daisy stem through the hole, taking care not to break it. The second flower head now rests atop the first stem.

Continue to add daisies to the chain, until you have achieved a length you like. Attach the ends, if desired.

Catch fireflies

They’re called fireflies, lightening bugs, glowworms, and moon bugs. They wink at us with their intermittent glow in darkening skies on humid nights. For many, seeing and catching them is the ultimate summer nature experience.

You’ll need:
• Flashlight
• Net
• Clear, lidded jar, with a few holes punched into the lid, using a hammer and nail— if you don’t have a lid, use plastic wrap, punched with small holes and secured with a rubber band
• Leaves or a moistened paper towel, placed at the bottom of the jar

Find a humid environment— the best are fields or forests with bodies of water nearby, although fireflies are also found in parks and backyards. Though fireflies live all over the world, they are rare in the western United States.

Turn off all surrounding lights, if possible. Let your eyes adjust to the dark.

If you don’t see fireflies, turn a flashlight on and off in a flashing motion to attract one.

When you spot a firefly, place the net over it and gently transfer it into the jar.

You may be able to catch it right in the jar. Fireflies are not dangerous to touch, but be careful not to crush them.

Keep your fireflies for a short time, releasing them again the same or the next night, to ensure their survival.

Skip a stone

Learning to skip stones takes a lot of practice and perseverance, but it’s an impressive skill once you master it.

Find a calm body of water.

Find a smooth, flat, lightweight stone. The flatness will allow it to skip; the lightness will allow it to be tossed a long way.

Balance near the water and fling the stone with the wrist, as you would a Frisbee.

Try to have the stone enter the water at a 20° angle. If the angle is smaller, the stone will bounce but lose energy. If the angle is bigger, the stone will sink.

Keep practicing!

Play tag in a park

There are so many fun tag games, you needn’t limit yourself to basic tag. Try this fun variation:

Blob Tag

Once a player is tagged by the person who is “it,” the two join arms and become a blob, which chases players together to try to tag them. Other players who are tagged also join arms and become part of the blob. Some play a version in which, when the blob reaches four people, two split off to become a new blob. The last person standing alone becomes the new “it.”

Camp in your backyard

Camping out in sleeping bags is fun any time of year— in a backyard, on a porch or balcony, even on the living-room floor. Wherever you roll out the sleeping bags, enjoy some traditional camp activities:

Sing traditional or silly campfire songs like Go Bananas, She’ll Be Comin’ Round the Mountain, Boom Chicka Boom, and Rose Rose.

Make shadow puppets by shining a flashlight onto a tent or house wall. Hold your hands between the light and the wall in various shapes like these:

Rabbit— Make a fist with one hand. Place the other palm
over it and make a peace sign (for ears) with two fingers.

Hawk— Link your thumbs together, with your hands facing
away from you. Stretch out your fingers and hands and flutter
them like wings.

Make s’mores, banana boats, hobo popcorn and other classic camp treats.

Gaze at the Stars

With its possibilities for clear skies and warm nights, summer often offers the best opportunities to get out and gaze at the stars. Begin to get to know the night sky by locating a few key constellations, like the Big Dipper (visible over much of the Northern Hemisphere in summer) and orienting toward those. The Big Dipper appears like a ladle (bowl) and handle. To find the North Star (Polaris), extend an imaginary line up from the top corner of the ladle that is furthest from the handle. Polaris is in turn on the handle of the Little Dipper, which appears upside down and facing the opposite direction from the Big Dipper. (In the Southern Hemisphere, orient to the Southern Cross.) If possible, buy a portable star chart or get acquainted with the major constellations in your area and season. Consult your chart to find other stars and constellations, based on the ones you’ve already found.

Make summer fruit jam

Head to a farm, backyard or market while summer fruit is at its ripest, and pick your favorite peaches, apricots, plums, figs or berries and then make them into jam. If you’ve never tried canning, you may discover a terrific new hobby as you make family memories and lovely jars of jewel-colored jam that you’ll be able to give as gifts or open in the depths of midwinter to remind you of sunny summer.

These activities and more can be found in Fed Up with Frenzy: Slow Parenting in a Fast-Moving World.

Photos: Susan Sachs Lipman, Public Domain

 

Happy National S’More Day!

When the ancient Egyptians mixed the sap of the marsh mallow plant with honey to make a precursor to our marshmallow, they were thinking about curing coughs and other ailments, rather than creating a classic treat. 19th century French confectioners added egg whites and corn syrup and baked the fluffy creations in molds. Not long after that, graham crackers and chocolate bars began to be mass produced. The 1927 Girl Scout handbook, Tramping and Trailing with the Girl Scouts, published the first known recipe for s’mores, and the gooey creation was born.

Nearly everyone who’s had one remembers his or her first s’more. There are few better combinations than toasted marshmallows, chocolate and graham crackers (though non-purists add peanut butter.) The only thing that can possibly improve on the taste of a s’more is the good fortune to enjoy one outside, cooked over a campfire, and surrounded by good family and friends. Of course it’s no secret how the s’more got its name. It’s the rare person who doesn’t want .. some-more.

You’ll need:

1 graham cracker, broken in two squares
One or two squares of milk chocolate (half of a classic Hershey’s chocolate bar works well)
1 marshmallow
Peanut butter, optional
Wooden or metal skewer

Layer a chocolate piece on top of each graham cracker.

Toast your marshmallow over an open flame, until it is the color of toast.

Remove the marshmallow from the flame.

Place the prepared graham cracker under it and carefully slide the marshmallow off the skewer, quickly capping it with a second square of chocolate, if desired, and the second graham cracker.

Eat the gooey creation and marvel at its simple perfection.

A spoonful of peanut butter can be substituted for or added to the chocolate.

Between National S’more Day and this weekend’s Perseid meteor shower, it should be the perfect weekend to get outside and camp in a backyard or park. National Wildlife Federation (NWF) is encouraging everyone to camp outside through summer and fall by joining  Great American Backyard Campout.

The Great American Backyard Campout is part of National Wildlife Federation’s “Be Out There” movement, which is designed to provide tools that inspire parents and children to spend time in the outdoors. Over the next three years, NWF’s goal is to get 10 million more kids playing outside on a regular basis. Spending a night under the stars is the perfect way to start. Register at the Great American Backyard Campout site to have fun, win prizes, and help spread the word about camping.

Photo by Susan Sachs Lipman

Graphic: NWF Be Out There

 

 

Watch the Perseid Meteor Shower This Weekend

 

You might see a lot or you might not see many, but if you stay in the house, you won’t see any.  — EarthSky Magazine

 

The annual Perseid meteor shower is coming our way this weekend. Anyone who lives in the Northern Hemisphere may be in for a good old-fashioned sky show, just by looking up.

The Perseids are debris from a wandering comet that appears as shooting stars each August. (Records of this light show go back to 36 A.D., though the Swift-Tuttle Comet was discovered much later.) They often provide one of the best shows of the year, if the skies are clear and the moon is not full.

This year, they should be best in the U.S. and Canada late Saturday, August 11, and early Sunday, August 12, especially in the hours after midnight into August 12. Early morning August 13 is another good time to see them, because the moon will be waning (not bright) and late-rising. Astronomers are predicting 50-60 meteors an hour for those who are able to see the Perseids. (That said, we always see fewer meteors than these predicted numbers, so don’t be disappointed. One fantastic shooting star blazing through the sky can produce lifelong memories and awe.)

You won’t need any special equipment to see the Perseids. The naked eye is actually best. Just be sure to give your eyes some time to adjust to the dark. And hope for a good show! Here are more tips for viewing the Perseids.

The San Francisco Chronicle offers more information about the Perseids, along with some good viewing tips and a sky map.

If you like, you can even be a citizen scientist and help NASA count meteors! Download a free app for iphones and androids and join the meteor count. (Here are more citizen science projects you might be interested in.)

Some of my family’s most relaxed and memorable moments have occurred while gazing at the stars together. You can’t help but be infused with a sense of wonder, history and mystery while contemplating the cosmos. It’s natural to share those feelings with those around us, as we use the stars to try to look back through distance and time.

My family remembers one especially wonderful August, when we went to the top of our nearest mountain to see the Perseid meteor shower. Lying in the grass in the dark, we could hear choruses of “oohs” and “aahs” coming from all around the mountain, as people caught sight of the meteors blazing through the night sky. Of course, this year, we’ll be outside again, somewhere, looking for the beautiful Perseids.

Enjoy the show!

600px-Meteor_burst
Meteor Burst Photo by NASA Ames Research Center/S. Molau & P. Jenniskens

Stir up Some Triple Berry Jam

Canning has made a big comeback in recent years. For good reason— it’s a fun, easy, and economical family or group activity that even offers some kitchen science, as you watch the mixture transform from liquid to gel. Canning is productive too, and you can’t help but feel good when you see the bumper crop of jars filled with jewel- colored jam or other goodies that you’ll be able to give as gifts or eat all year long.

Anna started making jam with me the summer she was three years old. We had a favorite blueberry farm, about an hour from our house, and we began to travel there each summer during the extremely short (about two- week) blueberry season, to collect ripe berries and sit at a small counter to enjoy the freshest blueberry ice cream imaginable. If you are fortunate to have berries available, now is the time to make jam. Versions of this recipe can be made with many fruits. Consult pectin packaging or canning books or sites for recipe proportions.


You can make excellent jam from most fruits and berries. Because Michael is from Pennsylvania blueberry country, I absorbed his love of blueberry jam, which can be phenomenal and offers a strong taste of sunny summer in the depths of midwinter when you spread just a little on toast. Raspberry jam is wonderful to use in holiday cookies and tarts. Peaches and apricots are also
fun to work with and make excellent jams and chutneys. The jam we turn to most often, though, is the rich, complicated, and flavorful triple- berry jam.

You’ll need:

• Canning jars, half-pint size preferable (available in supermarkets
and hardware and drugstores—you shouldn’t use
old household jars, as they might be scratched)
• New canning lids and new or used bands
• Wide- mouth funnel and jar lifter (available at many
hardware and drugstores)
• Ladle and tongs
• Pot holders, dish towels or cloths, and sponge
• Mixing bowls
• Wooden spoons
• Heavy- bottomed pot for cooking
• Very large pot or canner that includes an inch of water
above the jars and plenty of room for the water to boil, and
a jar rack or cake- cooling rack
• 5 cups strawberries, raspberries, and blackberries (3
pints strawberries, 1 1/2 pints raspberries, and 1 pint
blackberries) at peak ripeness, chopped (with knife or food
processor, see below)
• 7 cups sugar
• 1 box dry pectin

Wash the jars, bands, and lids in soapy water.

Place the bands and lids in a saucepan and simmer for five minutes, without boiling. Turn off heat and leave them in the hot water until ready to use.

Place rack into the pot and place jars on the rack (to prevent them from breaking in the pot). Fill the pot with water to an inch above the jars. Bring the water to a boil and keep the jars in a rolling-boil bath for ten minutes. After that, they sit until ready to be used.

Chop the berries by hand or in a food processor. If using a processor, pulse the berries in small batches so you end up with fruit bits rather than a puree.

Measure sugar into mixing bowl.

Add berries and pectin to the heavy-bottomed pot and mix.

Bring to a full rolling boil over high heat, stirring constantly.

Quickly add sugar and continue to stir. Return to a full rolling boil. Then boil, stirring, for one minute.

Remove from the heat and skim off any foam with a ladle.

Remove the jars from their bath with tongs and a pot holder, and place them upright on a dish towel. Ladle the jam mixture into the jars, leaving 1/4of air, or headspace. Wipe the rims and threads with a wet cloth. Top with lids and screw on the bands.

Place the jam-filled jars back into the canning pot, and boil again for ten minutes to process, or additionally sterilize, them.

With certain vegetables and meats, the sterilization process is especially crucial to prevent food poisoning. Although the trend has moved away from the necessity of processing most fruit

jams, and just leaving them standing when filled, I still like to boil them a second time, the old-fashioned way.

Let filled and processed jars stand for approximately 24 hours at room temperature. Do not retighten the bands.

You know you have a good seal when you push on the lid and it doesn’t pop back. If the seal is not good, the jam can be stored in the refrigerator for three weeks. Otherwise, it can be stored in a cool, dark place for up to two years.

Label with the date and type of jam, particularly if you plan to make more.

Yield: Approximately 5 half pints.

Note: It’s important to understand and follow food canning safety guidelines.

Another Note: Thank you Joyce for writing about Fed Up with Frenzy on Baby Center! And thank you for your reminder about low-sugar jam. I do feature low-sugar alternatives in my book. Here is an excerpt:

There are lots of ways to make jam with reduced or alternative sugar. One way is to cut out the pectin, reduce sugar by about 1/3,  and boil the jam for 10-15 minutes until it reaches the jell point on its own. Another is to use a low-methoxyl pectin, such as Pomona’s, available at natural food stores. Jam made this way tastes terrific. This recipe makes berry jam.

You’ll need:

• 4 cups mashed berries
• ¼ cups lemon juice
• ½ – 1 cups. honey OR
• ¼ – 2 cup sugar

Low methoxyl pectin and calcium water, per package instructions.

Photos by Susan Sachs Lipman

Adapted from Fed Up with Frenzy: Slow Parenting in a Fast-Moving World, by Susan Sachs Lipman.

Other posts by Suz you might like:

The Bond of Blueberry Jam, Motherlode blog

Bake an Old Fashioned Blueberry Buckle

Blueberry Tuesday: Summer  Triple Berry Crisp

 

 

Going for the Gold: Olympic Synchronized Remote

Is your family enjoying the Olympics? We sure are!

You might also be interested in:

7 Ways to Enjoy the Olympic Games with Your Family

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