Friday, January 25, 2013

Get 'Em Outside. Winter Edition: How to Capture a Snowflake!

Original Image: © Daemys | Stock Free Images & Dreamstime Stock Photos

 Geared to kids ages 3 - 6 (with mom or dad's help!)

Welcome to the second edition of Being at Home by Nature’s  winter kid’s activities series “Get ‘Em Outside”!  Much of the United States how has snow on the ground, but did you know that you can actually “capture” a snowflake to create a fun piece of art? This is a great activity to get young one’s up and moving on a snowy day while maybe sparking an interest in weather to boot!
Next time it snows, bundle up, grab the kiddos and a few craft supplies and head outside!
First, Gather:
A piece of glass (an old hand mirror works well since they are fairly kid friendly…i.e. not sharp edges)
a can of clear fixative spray, or aerosol hairspray
magnifying glasses

Place the glass in the freezer for 20 minutes to chill.

Place the can of fixative, or hairspray, into the refrigerator (NOT the freezer!) for 20 minutes to chill down.

While your waiting for your materials to chill, check out these cool facts about snow!

When it snows, grab the fixative or hairspray and the glass and head outside.  Once outside, have the grown-ups lightly spray the glass with fixative or hairspray.

Hand the mirror to your child and let him or her catch a few snowflakes as they fall.  Be careful not to catch too many…you want to be able to examine the individual flakes.

While you're still outside, try gathering some clean snow to make yummy snow cream after the activity!

Once you have captured a few snowflakes, go inside and place them on a table for about 15 minutes.  No touching!

The actual snowflakes will melt leaving a permanent imprint in the fixative.

After the fixative, or hairspray, has fully dried, use a magnifying glass to examine the different shapes. 

Check out this cool snowflake guide from CalTech!

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Saturday, January 19, 2013

Home Cured Caviar

Last weekend I tried a fantastic new recipe!  Homemade caviar.  I didn't even know this was possible until just a few days ago, but I have to say that I LOVE the results.  I've always loved the salty, slightly fishy tasting treat...not that I've had a lot of experience with it.  I have eaten a fair amount of your run of the mill grocery story variety of caviar that seems to show up at a lot of holiday parties, and I've had it a few times in sushi bars.  Other than those occasions, I have to admit that I've never spent $100 bucks for an ounce of the really good stuff, and I'm actually kinda proud of that fact.  I'll never spend so extravagantly, but that doesn't mean that I don't like a little luxury ever now and again! So, after opening up a large rainbow trout that my husband caught on an ice fishing trip this weekend and finding it full of beautiful orange-colored roe, I did a quick search on the Internet and found a super easy way to cure it into wonderfully luxurious caviar in only about an hour!


This would have cost me an arm and a leg in my local grocery store, and this homemade version tastes SO MUCH BETTER!
 Trout Caviar
Adapted from a recipe found at Hunter.Angler.Gardener.Cook

Makes about 1 pint. Prep Time: 60 minutes
  • 1 full skein of large trout roe
  • 1/3 cup kosher salt
  • 4 cups cold water
  1. Mix the salt and water in a large bowl, until dissolved.
  2. Prepare a large bowl of ice water to use as a water bath.  Set aside.
  3. Place the fish roe in the salt water and soak in the fridge for about 20 minutes.
  4. After soaking, place a sieve or colander under in your sink and run the fish roe under VERY hot water allowing the eggs to fall into the sieve.  You may have to gently message the eggs out of the membrane, being careful not to break them.
  5. When the eggs have been removed from the membrane, place the sieve with the eggs into the ice water bath for about 5 minutes to set.
  6. Return the eggs to the salt water brine and soak for 10 to 20 minutes or until desired "saltiness' has been reached.  Soaking for longer than 20 minutes will result in VERY salty caviar.  I soaked my for about 15 minutes and might even reduce that to 10 minutes the next time I prepare this recipe. 
  7. After soaking, poor the brine out and allow the eggs to drain from the sieve in the fridge for about 15 minutes. 
  8. Place the caviar in a glass jar and enjoy within about a week. Serve like any other caviar.

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Thursday, January 17, 2013

Ice Fishing!

This past weekend, my hubby and I were fortunate to have a day off together and we decided to go ice fishing for this first time this season.  While not a huge success, we each caught a fish and had enough for a yummy supper of fresh trout!

Ben drilled the holes for us.  The ice was about 6" thick, but he was able to punch through to the water without any trouble.

I caught the first fish!!  I nice little rainbow trout.

About 90 seconds after I pulled my trout out of the water, Ben was able to pull out an awesome 20" rainbow.  I don't know which is better, first or biggest?

We had a delicious dinner that night! I just added a little butter and lemon with a few herbs and spices and oven roasted the fish.  Couldn't have been easier and they were oh sooo good!

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Friday, January 11, 2013

Paleo Elk Meatballs

Because of insulin issues related to my PCOS, I've been toying with the Paleo diet.  This diet basically tries to limit what you eat to foods that were available to our hunter-gatherer ancestors, or at least find modern equivalents to those foods.  In trying to do just that, followers of this lifestyle remove all refined carbohydrates from their menus.  Carbs are a huge no-no for PCOS sisters, like myself, making Paleo recipes a natural choice. 

This elk meatball recipe is really just a traditional meatball which is made without the addition of bread crumbs.  The first time I tried it out, I was concerned about the meatballs being crumbly or not holding their shape, but they held up to cooking really well and tasted just as yummy as any other meatball I've made in the past.  

Below is the basic recipe, but you can easily adapt it by changing the seasonings used (i.e. Italian, Asian...).  


1 pound of ground elk
1/2 cup chopped spinach (fresh or frozen)
1 egg
3 cloves garlic, minced
1/4 cup finely chopped onion
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
sea salt to taste



  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine all ingredients and mix thoroughly with your hands.
  3. Form the elk mixture into golf ball sized rounds.
  4.  Place the meatballs one inch apart on a baking sheet.
  5. Bake in the oven for 20 minutes, or until lightly browned.
  6. Serve as is, or with your favorite sauce.
  7. Makes about 12 large meatballs.

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Monday, January 7, 2013

It's Time to Get Started! Two Chances to Win a Keurig Vue V700!


This is a great opportunity to win a new Keurig Vue V700 coffee maker! Don't miss out!


Seeing Double! Keurig Vue V700 Event

Brew with a Vue. Keurig has done it again with an entirely new brewing system that gives you more of the tasty beverages you love, exactly the way you want them. Now, you can decide how strong you want your coffee to taste and how hot, no matter how big or small your cup is! From creamy hot chocolate to delicious iced teas and frothy cafe beverages, the Keurig Vue V700 delivers the size, strength, and consistency you love, with every single-serving.

Still deliciously simple. At just the touch of a button, Keurig's revolutionary Custom Brew Technology adjusts water pressure, timing, and airflow to deliver the perfect cup of coffee or tea every time. You'll love the Vue's quiet operation and shortened steep time, as it whips up cafe-quality treats in a matter of minutes. Plus, there's no grinding beans, measuring, or cleanup needed--just add water and enjoy.

Countertop coffee shop. With the Keurig Vue system, you get the single-serve brewer with interactive touchscreen display, 66 Vue packs and a water filtration kit. And, for your convenience, it comes with two 16-oz iced coffee tumblers to get you started right out of the box.

Well, if that isn't the pot calling the Keurig fabulous!
  • Includes Keurig V700 Vue Brewer, 10 Variety Vue packs, 12 travel-sized Breakfast Vue packs, 12 Vue House Blend Vue packs, 16 Donut Shop Vue packs, 16 Celestial Iced Tea Vue packs, two 16-oz tumblers, and a water filter kit
  • Variety pack includes one each of Gloria Jean Hazelnut Coffee, Timothy's Decaf, Tully's French Roast, Celestial Seasoning Southern Sweet Tea, Green Mountain Breakfast Blend travel-sized, Celestial Seasoning Sleepytime, Barista Prima Italian Roast, Cafe Escape Milk Chocolate, GMC Nantucket Blend, and Donut Shop
  • Tumblers: plastic/acrylic construction
  • Colored touchscreen user interface
  • Eight brew sizes: 4 oz, 6 oz, 8 oz, 10 oz, 12 oz, 14 oz, 16 oz, and 18 oz
  • 74-oz water reservoir
  • Brew coffee from 187F to 197F
  • Strength selection for stronger flavor
  • Removable drip tray with adjustable plate
  • Vue packs are #5 recyclable plastic

One winner will receive a Keurig Vue V700 + K-Cups!

Giveaway ends January 20th at 11:59pm, open to US & Canada, ages 18+. To enter please use the Rafflecopter form below. Good luck!
This is a Rafflecopter giveaway click here to enter!
Disclosure: I received no compensation for this publication. My opinions are my own and may differ from those of your own. Being at Home by Nature is not responsible for sponsor prize shipment. Please contact Mom Powered Media with questions or to see your business or blog featured on the next big event!

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