The Un-Toy: A Celebration

IMG_6368Toys, it must be said, can be as annoying as they are delightful. Toddler toys have gazillions of pieces, some of which are required for the set-up to work. Puzzle pieces and the like inevitably end up in the sofa cushions, the car seat, even the refrigerator, making it part of the puzzle just to keep the darn thing together!

So I’ll have to give credit to the inventiveness of Maya’s former preschool in showing me that excellent toys need not be, well, toys. They used tennis balls with mouths cut into them and eyes drawn on for holding buttons, lovely little thrift store change purses with zippers, snaps and clamps for practicing fine motor skills, and even several sizes of old sets of hair curlers with the bristles for building blocks. And of course, there is the always popular cardboard box, which can be a fort, hiding place, or other retreat.

Then there are natural un-toys, like acorns, dried leaves in fall, stones, pine cones, shells and other wonders. These can be displayed on a nature table seasonally with small dolls or building structures if you have the space and patience with all the bits that will inevitably end up on the floor.

Sadly, thrift store toy aisles are rather depressing, plastic-filled places. So get out of there and into the tchotchke aisle instead. Here are some things to look for while at thrift stores, on-line on places like Ebay, or at yard or estate sales:

  1. Old fantasy chess sets or other interesting game pieces, the more elaborate the better;
  2. Sets of interesting similar items, like the three bags of miniature painted duck decoys I found for a buck each;
  3. Small wooden figures;
  4. Small furniture that can serve for dolls;
  5. Glass baubles and stones for a light table (easily made with an upended plastic storage box and flashlight or light stick);
  6. Small figures for the sandbox or a shadow box;
  7. Craft supplies (I found a large bag of simple wooden blocks that Maya has had a ball painting; also birdhouses for painting and raffia for use in 3-D constructions);
  8. Dress-up clothes and small purses;
  9. Large pieces of nicer fabric and scarves to use as forts, dress-ups, etc.
  10. Stamps and batik blocks, rolling pins or cookie cutters for tracing and playdough;
  11. Muffin tins, measuring cups, wooden bowls and nesting bowls;
  12. Baskets to keep all the toys (and un-toys) organized and accessible.

Here’s some of our current items in circulation, including these cool stamps:

IMG_6370 IMG_6367 IMG_6366 IMG_6365 IMG_6362There’s nothing I enjoy more than inventing a new purpose for some castaway that gives it renewed life. What are some things you’ve scored along the way?

Related posts:

Let’s Get Pickled!

When Hurricane Sandy was still looming, I checked out the bottom of my veggie drawer and the more dubious corners of the fridge, and decided, then and there, to put up some lovely and super-easy vegetable pickles.

This simple preparation is actually a wonderful way to deal with the stubby tail-ends of veggies that are still hanging around (but not actually spoiled). You can also thinly slice and pickle stems, like those on broccoli or cauliflower, that you would otherwise throw away, which is a nice way to use the whole kaboodle.

As a side-benefit, they are surprisingly (and unduly) impressive to guests. I recently served them at a small brunch with friends, and they made a tasty giardiniera (or, less pompously, chow chow) to accompany our fritatta. Maya will occasionally eat them as well, though sour is still a taste category under acquisition.

Since most jars — including the Ball and Kerr jars (now all made by the same company) — evidently have BPA under the lids, I used wonderful Weck jars, which are nothing but glass with a rubber gasket and metal clamps. These are the 1-liter cylindrical jars, which come in a set of 6 (for $21) that is ideal for other kitchen storage, or even making canned goods into gifts. There are loads of other sizes and shapes available as well.

Sidebar: If you’re really into canning per se, about midway down this page is great information about BPA-free options, including how to source vintage glass lids and gaskets on Ebay. In addition to Weck’s jars, Bormiolli and Le Parfait sell glass-lidded jars, though the shapes are more difficult to work with and the price is generally higher.

There are also reusable canning lids, here, that are BPA-free, but are still plastic, and even contain some formaldehyde that the company claims doesn’t get into the food. Er, no thanks! If you know of other options, please let me know!

Anyhoo, back to pickling. Fermented foods, because they contain digestion-friendly microbes and enzymes, are helpful to the health of the gut. There’s almost no limit to the health claims folks will make these days on behalf of ample gut flora, and it’s sometimes hard to sort it all out. Still, what seems indisputable is that most traditional cultures included pickles as a significant part of meals — think kimchi, sauerkraut, kosher condiments, kefir, even the mighty dill spear — yet pickled and fermented foods have largely now disappeared from the Western diet. It also appears that vinegar, when consumed as part of a meal, helps to lower blood sugar levels.

So, we’ve added probiotics (buy the refrigerated kind that boasts about containing millions of live bugs) to our diets, as well as plain kefir, kombucha, lots of yogurt (sometimes homemade), and, when we really put it together, pickles!

Sorry, but those sugary ball park pickles and relishes don’t count. You need fresh pickles without a ton of sugar or heat pasteurization. The good news is that these live foods are easy to make.

There are obviously many options for recipes, but my stand-by is from the always-incredible Jacques Pepin, whose minimal approach still retains the basics of what’s needed for healthy and delicious pickle-y goodness. As adapted from Pepin’s Simple and Healthy Cooking:

Ingredients:

Assorted vegetables, sliced thin as appropriate: this can include (organic) carrots, green beans, fennel (a favorite of mine), red bell pepper, cauliflower (love), turnips, zucchini, turnips, broccoli, and whole or half cloves of garlic, depending on size. Beets are also lovely of course, but will turn the whole thing pink, and so should really be pickled unto themselves.

Fresh dill is optional. (For my pickles, I just stuck the fennel fronds along the sides while layering the vegetables.)

1 cup distilled white vinegar to 2 1/2 cups water

1 1/2 Tablespoon salt

Generous pinch of sugar (optional)

1 Tablespoon Pickling Spice blend, or as much as you have on hand to make same of: cloves, allspice berries, coriander seeds, mustard seeds, dill seeds, and bay leaves.

Directions:

Figure out how much liquid you will need for your jars and the right ratio based on the above. But note that it’s not picky, really.

Pack the vegetables 1/3 of the way in, layering them in the jar.

Bring water, vinegar, salt, sugar, and spices, to a boil and boil gently for five minutes. Pour liquid to barely cover the vegetables in the jar, and, using a spoon or strainer, add a few of the spices floating about in the liquid. Add 1/3 more vegetables and more spices and liquid, packing it all down with the spoon. Repeat these steps one more time. (This slightly elaborate process is to address the issue I’ve found that if you pour the liquid all at once, the spices just sit on the top.)

Ensure that the vegetables are below the liquid and let the jars cool, and even sit out a bit. You can then store them in the back of the fridge. After a week or so, they will be somewhat pickled, and after two weeks, even more so. You can also reuse the pickling water, which becomes more flavorful with repeated use.

You like? Then here’s another post on pickling from me, and another from Men’s Journal:

And do tell, what do you pickle?