The long weekend is upon us and there’s no better opportunity to encourage your children unleash their creativity and craftiness at home. The weather is looking a little unpredictable so we’ve selected a couple of activities to keep your children entertained come rain or shine.
Why not try your hand at making your own bird feeder from wasted plastic bottles. An easy and fun outdoor activity that reuses waste, gives something back to the environment and means you’ll have plenty of bird-watching opportunities with the kids for these last summer evenings.
To make your bird feeder you’ll need a large plastic bottle, scissors, some wire and some bird seed. Follow these simple instructions to get your little ones into twitching:
- Cut a hole in the side large enough to allow a free flow of seeds, but in such a way that it won’t all fall out on the ground in the slightest puff of wind, and won’t get wet if it rains.
- Make a few small holes in the bottom of your feeder to allow any rainwater to drain away.
- Hang it with wire, or even strong string from a tree or your washing line.
- If your feeder starts to wear out or the food in it goes mouldy, recycle it and make another one! Remember to keep your feeders well stocked, especially in winter. Birds come to rely on them and will go hungry if you forget.
If you’re feeling inspired by our feathered friends, check out the owl print in our highlands collection, such as this gorgeous hat and we’ve got loads more of gorgeous animal illustrations throughout the wider collection too including stags and badgers, perfect for those little nature lovers.
If you’re in need of some time inside, why not get baking and try out this delicious recipe for a traditional Scandinavian Kladdkaka, or chocolate sticky cake, ready to enjoy in under 40 minutes.
Ingredients: 2 eggs, 1 1/3 cups sugar, 1/2 cup all-purpose flour, 1/8 teaspoon salt, 1/2 cup melted butter (melted), 4 tablespoons cocoa (unsweetened), 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- Preheat oven to 350 F. Lightly butter an 8- or 9-inch round springform or cake pan.
- In a large bowl, whisk together the eggs and sugar. Gradually mix in the flour and salt.
- In a separate bowl, stir cocoa and vanilla sugar into melted butter until well-combined.
- Add cocoa-butter mixture to the batter, stirring well until any lumps are removed.
- Pour the batter into the prepared pan.
- Bake for 25 minutes. Check for doneness: the edges of the cake should be crisp but the center still moist and sticky.
- Dust with powdered sugar and serve with whipped cream, if desired.