Happy Friday everyone!
I hope you all had a great week! We’re finishing off February Vacation week here and it’s flown by, despite the fact that we had no set plans really.
We had a great week it turns out, thanks to the Cranston Public Library. We went there on Wednesday to return our books and realized that there were lots of great programs lined up for this week: a great Raptor program from a local wildlife preserve (Born to be Wild Nature Center in Bradford, RI) and the showing of a movie we had not yet seen, were the two things we took advantage of.
Little things like that give the kids something to look forward to and make the week go by. And, it gives them the chance to take out new library books. We came home Wednesday with a new slew of books for them to read. Gotta love that too.
Best of all, those activities are all free, from the reading to the raptors to the movie.
Gotta love that even more.
We also had the opportunity to participate in a fun recording session at Reel to Real Recording Studio right here in Cranston. The girls were singing like rock stars for the whole afternoon on Tuesday. If you’ve never been there, it’s great fun so check it out!
And finally, we made a visit to Grandma Grello’s assisted living facility, where we got the Mardi Gras masks and matching bead necklaces too, and where Caroline presented her power point presentation about the Kids State Dinner trip. It was her second such presentation in one week’s time and she did a great job with it, as usual. Reliving that trip is always amazing for us and the audience really enjoyed the presentation. Even better, it sparked some great conversation from the residents about their memories of Washington DC., some dating back to WWII. Living history: a privilege for us to be a part of.
Below is a great Friday recipe for you, taken from the blog, The Girl Who Ate Everything. We made this on Valentine’s Day but it makes a great after school snack and actually we had leftovers and my kids put it on their homemade waffles this weekend too.
We had barely any of the awesome fruits they have in their recipe below, but we made it work anyway. I used a red apple, a green apple and a green pear and they ate it right up. It’s super colorful, and I always love colorful foods. I think it’s a plus when you can adapt a recipe to suit what you have on hand and it still comes out great.
So whether you are looking for something for an after school snack or something for vacation week’s end, this is a great choice for you!
Fruit Salsa with Cinnamon Chips
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 ounces raspberries
- 1 (16 oz) carton of strawberries, diced
- 2 tablespoons white sugar (more or less to taste)
- 1 tablespoon brown sugar (more or less to taste)
- 3 tablespoons fruit preserves, any flavor (I used strawberry)
- 10 (10 inch) flour tortillas
- melted butter or butter flavored cooking spray
- 1 cup white sugar
- 2 Tablespoons cinnamon
- In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees.
- Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
- Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off too much juice and it gets runny.