Precious Pinecone Owls
- 2 acorn cups
- 2 leaves
- Googly eyes
- Pumpkin seed for the nose
- Pine cone
- Small notecard
- Cut the notecard into a circle, about the same size as the flat end of your pine cone.
- Glue the Pumpkin seed in the middle of the pinecone, this will be the nose.
- Glue 1 googly eye inside each acorn cup, and then glue the acorn cups near the top of the pine cone.
- Place a leaf on either side of the pine cone and attach with glue, these are the owl’s wings.
- Attach the notecard circle with glue to the flat side of the pine cone, make sure it stands upright – this is the base for your owl friend!
All Natural Halloween Mask
- Small piece of cardboard
- Nuts, seeds, or other small natural materials
- Assorted sizes of leaves
- Other all-natural material (flower petals, grass, feathers)
- Hot-Glue (with adult supervision)
- A long stick, about the size of a pencil
- Cut cardboard into desired mask shape – don’t forget eye holes!
- Glue heavier items onto cardboard first (seeds, nuts, etc.) Arrange in a creative and possibly, spooky design!
- Attach leaves with in desired pattern
- Glue any remaining materials to your mask and let dry
- Once dry, attach the stick to the back of the mask with tape
- Use your mask to impress your friends! (or scare them!)
Corn and Zucchini Salad with Chives
- 2 small Zucchini, diced
- Kosher salt and freshly ground black pepper
- Olive oil
- 1 tablespoon unsalted butter
- 4 ears sweet corn, kernels shaved off
- 1 cup minced chives
- 1/2 cup chopped mint, plus sprigs to garnish
- Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter.
- When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
- Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
Credit: Faith Durand, The Kitchn