Leap Back Home to Me by Lauren Thompson and Craft

Weekly Trip to the Library

I love making arts and crafts that correspond to a children’s book that I read to my Nanny Kids. This week we read a cute book with frogs as the main characters and made some paper plate frogs.

In Leap Back Home to Me a little frog’s first leap out into the world is a big, scary thing. But luckily, his mama is always there to catch him when he comes home. As the leaps get bigger, the frog gets braver—and before he knows it, he’s soaring out to the moon and beyond!

Brought to life with touching text from New York Times bestselling author Lauren Thompson and vibrant watercolor illustrations from Matthew Cordell, this loveable little frog will hurdle his way into your heart. Come leap along, and see what it’s like to shoot for the stars…and always have a landing pad ready to catch you.

You can purchase your own copy of Leap Back Home to Me by clicking the links in this post.

How to Make a Paper Plate Frog

You Will Need:

Paper Plate
Green Paint
Red and Black Paper

What to Do:

1. Protect the work surface.

2. Cut the paper plate in half and have the children paint it green.

3. While the paint dries, trace two medium sized circles onto red paper (I used a drinking glass). Have the kids cut out the circles for the red eyes.

4. Cut out a long strip of red paper to make a tongue.

5. Cut out pupils from the black paper.

6. Have the kids paste the black pupils to the red eyes. Then have them paste the red eyes to the back of the straight edge of the paper plate so they stick up behind the plate.

7. Have the children roll the long strip of red paper around a pencil so it will curl.

8. Have the kids paste the tongue to bottom of round part of plate.

Chicken Milanesa with Maggi Ranch Sauce

Cooking for Families

My Mom Boss asks for this both crispy and creamy chicken recipe over and over. I let the kids choose whether or not they want the creamy sauce on the crispy chicken. The parents like the radishes but I don’t serve the radishes along with the cucumber for the children.

You Will Need:

1 cup mayonnaise
1/2 cup crème fraîche
1/4 cup buttermilk
1/2 cup finely chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more
Kosher salt
3/4 cup all-purpose flour
3 large eggs, room temperature
11/2 cups panko (Japanese breadcrumbs)
4 small skinless, boneless chicken breasts, pounded 1/4 inch thick
1/2 cup vegetable oil
1/2 English hothouse cucumber, thinly sliced lengthwise
4 red radishes, trimmed, sliced
1 tablespoon distilled white vinegar
Pinch of sugar
Aleppo-style pepper (for serving)

What to Do:

1. Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.

2. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.

3. Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.

4. Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.

5. Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.

Recipe from epicurious
Photo by Stephanie Felzenberg

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