Flavored Salts

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Homemade gifting fun continues, this time with a set of flavored salts we knew would be just right for a special family member this Christmas. Kids will love using a funnel to put the gift together.

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For each salt, Travis and I started with a base of 1/4 cup kosher salt. Then we made the following 3 variations:

Herbs and Garlic: Add 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 minced garlic clove

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Orange Rosemary: Add 1 teaspoon grated orange rind and 1 teaspoon chopped fresh rosemary

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Chile Lime: Add 1 teaspoon grated lime rind, 1 teaspoon chile powder, and 1 teaspoon smoked paprika

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Use the funnel to fill mini mason jars with each salt.

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We decided to keep a fourth flavor for ourselves: lemon pepper! Add 1 teaspoon grated lemon rind and 1 teaspoon black pepper to the mix. Store in an air-tight container.

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Melon Balls Edible Sensory Bin

Melon Sensory (1)

This sensory bin didn’t turn out quite as attractive as I hoped, but the goal of course was fun, not Instagram worthiness, and Veronika sure had fun with it. Originally I hoped to arrange the tricolor visual of round honeydew, cantaloupe, and watermelon balls in a small tray. But with all my small Tupperware in the dishwasher and short on green honeydew, I set the balls only watermelon and cantaloupe on a baking sheet instead.

I added a few scoops and spoons, as well as a chopstick spear, and set Veronika loose!

Melon Sensory (2)

She loved using the spoon first.

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The chopstick was novel, and she lifted the pieces of melon up and down on it.

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I encouraged her to get right in there with her hands, showing her how we could squeeze and squish the melon.

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Of course this led to the delightful discovery that it tasted good.

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And that it made a satisfying “splat!” when thrown against the floor.

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In sum, this kept my thirteen-month-old busy for quite a while, filling cups, nibbling, and enjoying.

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Apple-Roasted Carrots

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A little apple juice adds just the right hint of sweetness to these carrots, perfect for toddlers.


  • 4 carrots
  • 1/4 cup apple juice
  • 1 tablespoon olive oil
  1. Peel and thinly slice the carrots, and toss with the apple juice in a large bowl. Transfer to a baking sheet coated with the olive oil.
  2. Bake at 450 degrees F for 15 minutes, until very tender.