Sigh. Sometimes the right candidate doesn’t make such a strong showing. On occasion, the better politician is all downwards-looking, weak and vague, and even seems slightly embarrassed about his own record.
Sometimes such a candidate disappointingly lets every single opportunity for a zinger go by, and spends almost an entire debate talking about the flaws in his opponents’ phantasmagorical policy proposals rather than focusing on stonewalling he’s faced from his opponents’ partisans, or on, say, math.
Such was the depressing outcome of my playdough showdown yesterday, pitting food dyes against natural colors for home-made playdough in a twisted mom’s homage to both the Presidential match-up and the playdough-like consistency of our national political debates.
When tasked several weeks ago by Maya’s preschool to make up a batch of brilliantly colored blue playdough for a color study, my research showed that blue in natural coloring is typically achieved by boiling red cabbage. Furthermore, it seems, sometimes this particular playdough retains a strong cabbage-y odor, or, in Thrifty Mama’s words, “really stinks” and is “tacky” in texture.
I will note that there is no odor on the blue dough from my wonderful Eco-Dough, which I gather also uses red cabbage, but they likely have fancy ways of extracting dyes that I do not.
Having no desire to stanky up the preschool, I violated my principles and ordered the most assertively blue food-dye I could find, which worked like a charm. If you’re gonna’ go fake, go big. It was blue, all right, and not at all smelly.
Since the kids are unlikely to eat the dough, I really didn’t feel that it posed much of a risk. (There is a lot of evidence generally that food dyes are terrible to actually consume, though they are fed to kids like, well, candy.)
Still, when a follow-up was given to me to tackle orange playdough, I couldn’t help but wonder about the natural alternatives to the small bottle of “peach” dye that came as part of the set. So I set up a head-to-head — an oh-so-titillating contest (I don’t get out much) between the dye and the power of paprika, which was recommended on several blogs for producing orange.
It looked good at first, with the bright orange paprika promising to school the buttoned-up bottle.
I used this basic recipe both times, which works really well. There are no-cook options, but the preschool teacher mentioned that the cooked ones have much more staying power.
- 1 cup flour
- 1 cup water
- 2 teaspoons cream of tartar
- 1/3 cup salt
- 1 tablespoon oil (I used olive, but suspect any oil would do)
- natural or (gasp) artificial food coloring
Add all the ingredients to a large pot (bigger the better) and stir over medium heat until it starts to clump around the spoon.
###As you can see, the paprika on the left, which was the good stuff from Bulgaria courtesy of my folks, produced a very disappointing light orange-ish hue, like pumpkin flavored pasta. On the other hand, the food dye, corrected with a squirt of the yellow that came in the same box, morphed into a convincing, if not bright, orange.
Ah well. We can’t win them all. And my little contest was, well, slightly less important than that other one.
It’s possible that I should have considered a third party for the platform — perhaps carrot juice works better? I suppose if you are using this at home, slightly orange-y might be fine next to other colors dyed with more assertive beets, berries and the like. (There are great ideas on this from one of my favorite crafty green bloggers here.)
In the end, I mushed it all together and bagged it up as orange enough. Punching the dough into a pliable mass was satisfying in between muttering at the television.
Still, it’s frustrating when the one you know to be best for the country stumbles a bit, and lets the insubstantial, chemical-laden candidate win the day.