Years ago, I had a friend with a cut off OJ carton sitting on her kitchen counter.  I asked what she did with the “garbage” she was saving.  Compost was her answer.   She had a small compost pile in the back corner of her yard near her garden.

Three years ago, the kids and I started one of our own.

We keep an old plastic container (the lid is long gone), and we place all sorts of “garbage” in it:  things like vegetable and fruit peels, seeds, egg shells, and even coffee grounds.   If that look is not for you, these days they are many stylish compost pails to choose from for your kitchen.

Amazingly, the compost container and its contents do not smell (as long as they are dumped at least once a week).  As long as it is not meat (or milk products), you are good to go.   Of course, after we dump the container, we rinse it out before starting the collection process again.

Our family started with a small area with a chicken-wire fence to contain the compost pile.  We then started putting the weeds from around the yard and garden in it as well.  Over the winter, I collected the fire place ash and added that in.  I saw a show a couple of years ago about how compost is made, on the show they used lye (a basic substance) to help break down the plant material faster.  Based on my knowledge of chemistry, I realized that the fire place ash, along with rain water, would do the same thing.

Instead of putting your leaves at the curb for collection, add them to your compost pile in stages throughout the year – they will give your compost pile (and future fertilizer) a carbon rich boost!  This also is great for the environment as our landfills are having trouble keeping up with all the waste sent – yard waste being one of them -You can save landfill room, save money on fertilizer, yard waste disposal and bags and be a bit greener by composting your leaves.

The pile has grown to about 4 times its original size with the help of a few neighbors who add their landscaping cast-offs to the pile.  We move it around twice each summer with a shovel and rake: once at the beginning of the summer and once around the end of July.  I know it is suppose to be “flipped” over often, but I am just simply too busy spending time with my kids and living life to worry about it.

When we do move it, we put the newer stuff on the bottom, and eventually we get to the “good” stuff:  the rich, dark dirt that I spread in the garden.  It has been a good way to reduce our garbage while giving our garden some great nutrients.  Plus the kids have been learning some “green” lessons as well as the chemistry basics that go along with them.  Check out this article on About.com - 7 Reasons to Compost.

Posted November 15th, 2010 by Colleen in Amanda, The science of food | No Comments »

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Like a lot of families, we love to make pancakes in the morning, especially on the weekends. Not only are they quick and easy, but the whole family can get in on the action which starts the day off in a fun way!

Besides a fun family breakfast, the making of pancakes is a science lesson as well. I am sure you have either seen or actually made a baking soda volcano at some point right? Making pancakes employs the same fundamentals.

The science of pancakes: Vinegar and lemon juice are called weak acids (they do not completely break apart when mixed into water), and baking soda (also called sodium bicarbonate) is a base. When these acids are mixed with this base, the result is water and carbon dioxide gas (the same stuff that makes soda bubbly). The carbon dioxide gas is trapped in the pancake batter making the batter light and fluffy when it cooks. If you notice the bubbles that form on your pancakes while cooking…they are the gas bubbles, created when you mixed the “agents” together bursting.

Ingredients
1 ¼ cups flour
2 ½ tablespoons sugar
1 tablespoon baking powder
1 tablespoons baking soda (different from baking powder)
1 cup milk
2 tablespoons lemon juice (or vinegar)
1 egg
1 tsp melted butter

Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a bowl. Add the dry ingredients to the wet ingredients, stir until combined, don’t over mix. Using hot pan greased with a bit of butter (medium heat works well), begin pouring your pancakes, one at a time flipping when “bubbles” can be seen all over the top. Let your pancakes cook another ½ minute or so on the other side (check for a medium brown color). Remove from heat when done and serve.

For something really special like a sleepover, birthday or holiday breakfast make a pancake bar! Set out a bunch of small bowls for things like berries, whipped cream, powdered sugar, jam, honey, syrup and chocolate chips and let everyone make their own pancake toppings. Serve with mini pancakes so you can try more than one combination. Take pictures of your creations! Name them! How cute would it be years later to have a photo and a written index card of the name of the pancake…especially if your kids are emerging spellers!

Tip: Freeze whatever is left and re-heat them during the week. We just put all of the cooled leftovers into a freezer bag. We take out what we need, place on a microwave safe plate, and heat for 30 seconds. We then flip them over and heat for another 30 seconds. They actually taste as good as they did when fresh!

Posted September 7th, 2010 by Amanda in Amanda, The science of food | 4 Comments »

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Cooking is a science, explain to your children when they cook with you how the chemistry of food is a fascinating part of what happens while making then completing some recipes.

Kids and adults both love marshmallows but have you ever made your own??
Taste the difference!

Marshmallows depend on gelatin, a common household ingredient to create their shape and texture. For young scientists however, gelatin is also a great way to demonstrate how molecules can rearrange to change matter from one state to another. Follow the directions below to see just what can happen when gelatin meets some sugar, cornstarch, and heat.

2 envelopes of plain, unflavored gelatin
½ cup cold water
1 cup light corn syrup
½ cup granulated sugar
1/3 cup cornstarch
½ teaspoon vanilla
1/3 cup confectioner’s sugar

In a small bowl, combine the cornstarch and confectioner’s sugar.
Grease the sides of a 9” square baking pan, and place a sheet of parchment paper or wax paper, cut to size, along the bottom and then grease that, too.
Use a bit of the cornstarch mixture to dust the bottom and sides of the greased pan.

Place the contents of the two packets of gelatin into a small saucepan, and mix in the ½ cup of cold water.
Let it stand for one minute, and then have CB help you cook and stir over low heat until the gelatin is fully dissolved.
(What’s happening? The water has spread out the special protein fibers that make up the gelatin, and the heat has dissolved their original bonds. That’s why the gelatin seems to “dissolve” into the water.)

Now pull out a mixing bowl, and blend the granulated sugar, corn syrup, and vanilla. Add the gelatin mixture, and beat the whole mixture thoroughly—for up to 12-15 minutes—with an electric mixer. Watch the mix become thick and creamy.
Pour it into the greased baking pan, and let it stand at room temperature for at least 4 hours. (What happens: the protein bonds will begin to re-form as the gelatin cools…but now it’s mixed with other ingredients, so it will hold them together, too, in classic “marshmallow” texture.)

After four hours, or overnight, place the white sheet on a cutting board which has been sprinkled with the remaining cornstarch-sugar mixture. Cut into cubes with a knife (hint: it’s helpful to dip the knife into hot water first, to keep marshmallow from sticking!)

Roll the cut-up marshmallows in the cornstarch mixture to keep them dry to the touch…and then devour!

Jazz them up with sprinkles, drizzles chocolate or any fun topping you wish…serve them as smores – you can’t go wrong here!! In the photo, we served them on graham crackers and let the kids decorate them. Not sure who ate more…the kids or the parents lol!

Gotta love it when science and cooking collide!

Posted May 13th, 2010 by Amanda in Amanda, Desserts, Snacks, The science of food | 1 Comment »

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