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Food

  • Kids in the kitchen
      I wasn’t intending to make muffins for my mother-in-law, but faced with the prospect of a rather, umm, “spirited” toddler and rotting bananas, I thought muffins might be a good idea.
  • Recipes for cooking with kids
    Peach Dump Cake2 (15-ounce) cans sliced peaches, in syrup 1 (18.25-ounce) box yellow cake mix 1 stick ( 1/2 cup) butter, softened 1/2 teaspoon ground cinnamon or nutmeg, to taste Preheat oven to 375 degrees.
  • Slip greens into pasta for kids
    Dark leafy greens, especially the typified kale, are enjoying their season in the spotlight. It’s about time! Leafy greens are now found on menus at high-end restaurants and even some fast-food joints.
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Tap watermelon; it should sound hollow

Few things taste better in late summer than a good, ripe watermelon. To make a good pick, tap on a green and cream-striped melon (avoid white spots!) with your knuckles – it should sound hollow, rather than muffled.

Then consider making this tasty watermelon salad:

Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed watermelon. Let stand 15 minutes. Top with chopped mint.

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