Fire Truck Snack
Children can make these tiny fire
truck takes one and a half graham crackers.
This craft makes a great snack that kids can
make themselves (with some guidance). This craft
can be messy!
Supplies:
A paper plate
Graham crackers (1 1/2 per fire truck)
Tiny Ritz crackers (for wheels)
Stick pretzels
Black licorice
Softened cream cheese (or thick frosting)
Red food coloring
A red jellybean, a red Dots candy, a cherry, or a
strawberry
Have an adult mix a few drops of food coloring to the
cream cheese (or frosting). The children will use this
edible "glue" to put their fire truck together.
Start with a whole graham cracker. Using the back of a
spoon, spread some of the "glue" on one side of it.
Put half a graham cracker on top of the "glue." This
is the cab of the fire truck.
"Glue" a red jellybean, a red Dots candy, a cherry, or
a strawberry on top of the cab. This is the fire
truck's red light.
"Glue" four of the tiny Ritz crackers to the sides -
these are the wheels.
On the back of the truck, "glue" two pretzels parallel
to each other. Then "glue" in broken pieces to make a
tiny ladder.
"Glue" on a piece of licorice - this is the firehose.
You now have a tiny fire truck that is great for
snack time!
Watermelon and Arugula Salad with Balsamic Vinaigrette Recipe
2 pounds seedless watermelon, peeled and cut into bite size chunks
1 fennel bulb, fronds discarded
6 ounces baby arugula, washed and spun dry
3 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
Pinch of kosher salt and freshly ground black pepper
½ cup extra virgin olive oil
1 small wedge ricotta salata cheese (for garnish)
Directions
Place cut watermelon in a strainer over a bowl and set aside to collect extra juice.
Cut fennel bulbs in half and remove the tough inner core. Slice fennel into
thin slices, and mix with arugula in a large bowl.
In a small bowl, whisk together vinegar, Dijon mustard, sugar, salt, pepper
and watermelon juice. Slowly whisk in olive oil and
continue whisking until dressing is emulsified. Taste and adjust seasoning as necessary.
Toss the fennel and arugula with just enough of the vinaigrette to coat and
season with salt and pepper. Toss the watermelon in
a separate bowl with just enough vinaigrette to coat.
Make a bed of arugula and fennel on a serving platter, top
peeler works great for this).
