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Garden Party

These flowers bloom just in time for Mother’s Day

Cathie Kryczka

Tissue Paper Bouquet

Ages preschoolers (with help) and up

You’ll need:
• tissue paper
• scissors
• green pipe cleaners

1. Choose your tissue paper: any colour, any combination looks lovely.
2. Cut 15 x 15 cm (6 x 6 in.) squares from
the tissue paper (don’t worry about uneven edges — they won’t be noticeable). You’ll need 5 for each flower.
3. Stack the 5 sheets of tissue paper.
If the paper is printed, keep all the printed sides facing up. To make the centre of the flower a contrasting colour (like yellow
or black), choose that colour for the top sheet.
4. Fold the stack of paper like a fan or accordion. The folds should be around 1 cm (½ in.) apart. Now the paper is a folded strip 15 x 1 cm (6 x ½ in.).
5. Attach the pipe cleaner stem: Fold down roughly 5 cm (2 in.) on one end of a pipe cleaner and insert the strip of paper (at its halfway point) into the fold. Twist the end of the pipe cleaner around itself a couple of times to secure it. Don’t wrap too tightly or you’ll damage the paper. (If you’ve used a contrasting colour for the flower’s centre, check that it’s on top as you attach the pipe cleaner.)
6. Carefully open out the folds on either side of the pipe cleaner. Gently lift and separate the layers of tissue, one by one. As you do this, arrange the tissue “petals” so they are full and surround the pipe cleaner centre evenly.
7. Place your blooms in a little jar or vase on the breakfast tray you’re taking up to Mom. (You are taking a tray up to Mom, right?)

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Mothers Day Breakfast Brunch

French Toast

Servings: 4-6

Difficulty: Easy

Cook Time: Over 120 min

Mother's Day Blowout, B. Smith shows us some delicious recipes that are easy enough for the kids to make for mom (with Dad's help!).

Ingredients

4 large eggs
1 1/2 cups whole milk
1 1/2 teaspoons vanilla
1/4 cup sugar
1 1/2 teaspoon freshly grated nutmeg
Zest of one lemon
1 10-ounce loaf day-old French bread
4 tablespoons melted butter
1/4 cup canola oil
Fresh strawberries, cleaned and quartered, for garnish
Cary's Sugar Free Maple Syrup
Confectioners' sugar, for garnish
Fresh mint leaves, optional for garnish

Food styled by Karen Pickus

Recipe Summary

Main Ingredients: french bread,

Treat Your Mom Like a Queen...

French Toast
(BC News)

From the kitchen of B. Smith

|

Cooking Directions

Preheat oven to 250ºF. Place eggs, milk, vanilla, sugar, nutmeg and lemon zest into a large bowl. Blend mixture together with a wire whisk until mixture is combined, and pour into a 9-x-13-x-2-inch metal or ceramic baking pan. Slice the bread on the bias into 1-inch-thick slices (you should have 12 pieces). Place the bread pieces into the egg mixture, let soak for 5 minutes, then turn the slices over, and soak the flip sides for another 5 minutes. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.

Place the melted butter and canola oil in a small bowl and stir well to combine. Using a pastry brush, spread about 2 tablespoons of the butter/oil mixture on a nonstick griddle or skillet over medium-high heat. Place 4 prepared bread slices at a time on the griddle and cook about 2 to 3 minutes per side, just until pieces are golden brown and crispy on the outside.

Remove slices to a cookie sheet; place in preheated oven to keep warm. Continue cooking the rest of the prepared bread slices in the butter/oil mixture until done.

To serve, place two slices of Pan Perdu on each plate and garnish with fresh strawberries. Drizzle with a generous portion of warmed syrup and a dusting of confectioner's sugar. Garnish each plate with fresh mint leaves, if desired.

Sing a song...

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