All you have to do is cut a paper grocery bag open into a big paper, (like in the beginning of this video) get a rectangle piece, and make a paper airplane the way you usually would. This is essentially, a modified dart.
I also like to fold back the nose, and reverse the inner fold on the tail to give it that fin, but you don’t need to get fancy. Just have fun. Look up a few good paper airplane tutorials, (I like this basic one,this stunt plane, and this fancy one) cut those paper bags into big paper rectangles, and get to folding! Big planes go longer and stronger, so we’ll be taking these outside. You might see our family flying these at the park soon on our Bonbonanza Facebook page!
Ah, baking with the family. The smell of molasses and ginger hanging in the warm air as the timer rings, and you pull those fresh-baked cookies out of the oven, knowing deep in your heart that this moment is bringing back all those rosy childhood memories of happy times.
Or you could just be a fan of delicious flavor. I know I am.
I thought I’d share my new “vegan-ized” version of a recipe I found here, which is completely identical, as far as I can tell, to the recipe my mom used to make all the time when I was a kid. These cookies were one of the three we would always make. Either these, chocolate chocolate chip with white chocolate chips (my “veganizing” white whale), or snickerdoodles. (Which are pretty easy to make vegan, I actually like this recipe. Though I did add a thing or two, but that’s another post.)
1 Cup Coconut Oil, Solid
2 Cups sugar (I like to use raw sugar, one without bone char)
Preheat oven to 375*F. Cream together the coconut oil and sugar, and try to beat out as many lumps as possible. Mix in flax egg and molasses until smooth. Add in dry ingredients, except for oats. Once the dough is relatively smooth, add in the oats. Get a bowl with a small amount of granulated sugar, and roll dough into 1-inch balls, rolling the balls in the sugar before placing them on a cookie sheet 3 inches apart, to ensure the cookies don’t touch as they spread out in the oven. Place cookies in the heated oven for 8-10 minutes. The cookies will have spread, cracked, and most importantly, they will still be soft. Allow them to cool, and they will get the perfect textural bite of crisp on the outside, chewy on the inside, and soft in between. These cookies also travel very well, making them a perfect cookie to ship in care packages and presents.
My family is giving gifts wrapped in fabric this year!
I never liked the mess, the noise, the waste of ripping wrapping paper. With my kiddos still being pretty little, even when everything is “perfect”, all that noise and mess can be overwhelming for them.
So, last year, after the craziness of all that destruction, I decided we wanted to do cloth wrap this year.
There’s several tutorials for cloth gift-wrapping. I like the idea of using pretty pillowcases or scarves from thrift shops. This gift is wrapped in one of a set of flats that we attempted to dye red. (That’s right, I have failed projects, too.) Nice pink, i guess. For this “bow” effect, I used this method. That link has several other ideas for some lovely furoshiki-style wrapping methods.
I think the real trick to furoshiki wrapping gifts is to use a pretty fabric. The rest is aesthetic choices.
The thing I’m most excited about these wraps is that we can use them year after year! frugal and eco-friendly, which is also a bit quieter (I hope) for a more peaceful Christmas morning.