Super Creative Friday

We have “Creative Time” in the afternoon after naps. On Friday, we do music appreciation during Creative Time, which is just playing with Play-Doh while we listen to a specific piece of music (we’re listening to Peter and the Wolf this month). Naptime was a little short on this particular Friday, so we got started on Creative Time early and found ourselves with tons of afternoon left when we were done with the Play-Doh.

So we made some cupcakes.


The girls ran off as I was cleaning up the kitchen and started doing the things that young children do to make each other scream and cry, so I asked them what they wanted to do instead of irritating each other, and Bluebird exclaimed, “Have another Creative Time!” What do you want to do? “Make puppets!” Alright then, get out your art caddies…

Frog (they insisted that he needed ears)

Yellow Rabbit

Peacock (that one was pretty fun…)

(Now Bluebird wants to build a puppet theater. I told her to ask Daddy about that because I am not about to begin juggling three kids in the garage while I operate the table saw! Perhaps we’ll draw up some schematics in the near future and ask him to cut them out.)

Overall, a great afternoon. I don’t know why I don’t generally take more time to do stuff with them in the afternoon…it keeps them in one spot, no matter how messy the project, so there’s hardly any clean-up to be done before dinner. It was nice. And we got cupcakes out of it as well…literal icing on top of a good thing.

During dinner, while we were talking about our day, I asked Bluebird what her favorite part of her day was and she responded, “Having two Creative Times.” Awww.

Peach Butter


4-4.5 lbs peaches
4 cups sugar
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
  1. Wash and blanch peaches. Put peaches in cold water. Peel, pit and slice peaches. Combine peaches and 1/2 cup water in saucepot. Simmer until peaches are soft. Puree in food processor.
  2. Combine peach puree, sugar and spices in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes (20 for Spanish Fork) in a boiling-water canner.

For a couple of years when I was a young girl, someone in my family made apple butter and gave us a couple jars. I absolutely fell in love with fruit butters then. This was my first time attempting to re-create some of the magic on my own and I’m very pleased with the results. This peach butter has great flavor and the spices make it absolutely wonderful.