The obligatory phone box photo

Fun with magnets at the Science Museum

And I just had to get my photo taken with this London plane tree in Hyde Park.  I love trees.

It was a great day, we walked miles and miles, and by the end, I thought my legs were going to fall off!  But it was so hot I didn’t want to take the Underground!  It’s so nice being above ground, and you can see everything along the way!

This is great for writing practice, math, and learning about flowers at the same time!  Staple together some paper, and have your child write a title on the front.

Then on each page, make a space for the name of the flower, the date, the height of the flower (bring a tape measure with you outside), and where it was found.  Have your child draw a picture of the flower below the info.


On a yummy food note, I edited my recipe for my Sugar Free Granola Bars by doubling the amounts because you get a more normal amount that way.  AND today I did a little variation on it, only using part of the mixture as a test.  I put peanut butter in it and oh my goodness it’s awesome!  Next time, I’ll do the whole recipe with peanut butter added, and figure out what the measurements should be.  I can post it on here when I have it perfected.

Hammering Nails

I found the one nail in our toolbox, a small hammer, and a piece of a log.  I then taught my girls how to hammer a nail!  They really enjoyed it.  I need to buy more nails, ones with bigger heads so it’s easier to hit.

I couldn’t help but snap some pictures of my basket full of finished items ready to be packaged up and sent to their owners!


Hard work, turned into beautiful figures!  How satisfying!

Here’s a simple science experiment.  Fill a jar of water halfway.  Gently try and float an egg in the water.

The egg sinks.  Now stir 5 to 7 teaspoons of salt into the water until it dissolves.  See what happens if you try and float an egg in it now!

The egg sinks the first time because it is denser, or heavier than the water.  When you add salt to the water it becomes more dense than the egg, so the egg floats!

We made these super yummy lavender cupcakes for A’s birthday party.  I got the recipe off the back of a thank you card someone gave me years ago!

First we gathered lavender over the course of a couple weeks.  Then when we had enough, we picked off all the little lavender flowers, which I posted about here.
Then you need to soak the flowers overnight in the milk you will be using in the recipe.

The next day, you have this yummy smelling lavender milk to use to make your cupcakes!  Here is the recipe from Hummingbird Bakery.



  • 1/2 cup whole milk
  • 3 tbsp dried lavender flowers
  • 1 cup all-purpose / plain flour
  • a scant 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 3 tbsp unsalted butter, at room temperature
  • 1 egg
  • 12 small springs of lavender (optional)

Lavender Frosting

  • 2 tbsp whole milk
  • 1 tbsp dried lavender flowers
  • 2 cups confectioners’ sugar (icing sugar)
  • 5 tbsp unsalted butter, at room temperature
  • a couple drops of purple food colouring (optional)


  • 1.  Put the milk and dried lavender flowers in a measuring cup, cover and refrigerate for a few hours, or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate cup.
  • 2.  Line a 12-hole cupcake pan with paper cases. Preheat oven to 325F (170 C or gas mark 3, except it worked better on 4 with my oven.)
  • 3.  Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
  • 4.  Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  • 5.  Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

  For the lavender frosting:

  • 1.  Beat together the confectioners’ sugar (icing sugar), butter and food colouring, if using, in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
  • 2.  When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.

It says it makes 12, but it only makes 10 for me!  And it makes enough icing for about 18 cupcakes, the way I frost them anyway.

Source: Ingrid – Hummingbird bakery

These beautiful, floaty, silk butterfly wings arrived today from a cool Etsy shop called Ziezo.  My daughter absolutely loves them!

They blow so nicely in the wind.

Then I got our their homemade ribbon sticks, which I thought would work really nicely on such a windy day!