Our Customers: Zeb & Ashley
Make an Accordion Book
An accordion book stands on its edge to show an assortment of your favorite things. You can draw or write a story in each panel, or make cut-outs with construction paper to fill the pages. Here, we pasted in our favorite fruit and vegetables.
Materials
1 sheet construction paper, (9-by-12 inches)
Scissors
Glue stick
1 piece thin cardboard (from a notepad or cereal box), cut into 3-by-5 inch squares
Additional sheets of construction paper in a variety of colors, optional
Markers or colored pencils, optional
1. Make the accordion pages
With the long side of the construction paper facing you, fold the paper in half from top to bottom, make a sharp crease, and then unfold. Next, fold the right and left sides of the paper toward the center so their edges meet. Now fold the paper in half from top to bottom again and then in half from left to right. When you unfold the paper there should be eight rectangles.
With the short side facing you, cut vertically up the center fold until just before you reach the last two rectangles. Then fold the two rectangles together along the center crease to make the long accordion shape. Glue those two rectangles together.
2. Attach the covers
To put a cover on your book, glue a cardboard rectangle to each end of the accordion.
3. Design the book
Use the additional construction paper to make shapes that will fit on each page and glue them to each panel. Alternatively, draw or write on each panel.
4. Decorate the cover
Using construction paper, decorate with letter cut-outs to give the accordion book a title. Alternatively, use colored pencils or markers to decorate the cover and give your accordion book a title.
Cardboard Tile Puzzles
Turn your Sun Basket box into tiles you can use to make mosaic-like designs, puzzles, and even a checkerboard. Make the designs as big or as small as you like, depending on the amount of cardboard you have on hand.
Materials
Cardboard from your Sun Basket Box
Scissors
Acrylic paint, white plus at least two other colors
Paint brushes
Glue, optional
1. Prepare the cardboard
Cut the inside flaps off your Sun Basket box. Apply a base coat of white paint to the cardboard and let dry while you choose the colors you’d like use for your tiles.
2. Paint the tiles
Cut the painted cardboard pieces in half. Paint each piece any color you like (over the white primer) and let dry.
3. Make the tiles
Cut the cardboard pieces into strips and then cut the strips into tiles, don’t worry about the tiles being exactly the same size. Separate the tiles into color-coordinated piles.
4. Choose a tile design
Arrange the tiles in fun patterns. You can always trim the individual tiles as needed to make cleaner lines. Keep the tiles loose and change the design whenever you’d like, or glue your designs to a cardboard sheet.
Our Customers: Meet Adam & Trisha
How to Pack a Camping Cooler
There’s an art to packing a camping cooler. Do it right and your food will stay cold and fresh for days. Here are our tips to make your next outdoor adventure the coolest yet.
Chill your cooler
Dig the cooler out of the garage a few days before you’re heading out. You’re going to want to air it out and wash out any cobwebs and dirt. Chilling your cooler before you pack it will help it retain its cool temperature longer. Put a few frozen ice packs or a large bag of ice in your cooler, fill it with cold water, and let it stand for a few hours. Drain and dry the cooler, before you start packing.
Two coolers are better than one
Depending on how many people are in your group, you might want to consider bringing a separate cooler just for drinks. That way you can grab a beer without compromising the temperature of your food.
Get a cold start
The colder your food is when it goes into the cooler, the colder it will stay. While you’re cooler is chilling, make sure your food is getting the same treatment. Freeze fresh meats, cooked soups, and stews. Putting warm food in your cold cooler will only make it warmer.
Ice it right
If you’re only going out for a night, Sun Basket’s reusable ice packs are all you need to keep your food safe, but if you’re going for longer, you’re going to need actual ice. Remember, the bigger the ice, the slower it will melt. Block ice is ideal, but it can be hard to find and hogs a lot of space in your cooler. For the next best thing, look for a bag of cubes that have been frozen solid.
Pack in layers
Start with a layer of ice or freezer packs on the bottom. Put frozen foods in next, add another layer of ice, top with foods that need to be kept cold (such as dairy products), top with more ice and then with foods that don’t require such cold temperatures like produce. Finish with your least perishable items. If there’s any space at all between the cooler lid and the top layer of food, lay a thick towel (or your Sun Basket box insulation) on top for added insulation.
Keep your cool
Eat your most perishable items first and save shelf stable meals, like your pasta-and-canned-bean dinner for your last night out. Store the cooler in the shade or under a shelter, away from direct sunlight. Try to minimize the number of times you open the cooler. Return cold foods to the cooler right after serving.
Discard leftover meat, chicken, fish, eggs, and any foods made with them if left out for 2 hours or more, or for 1 hour or more in temperatures over 90° F.
The Healing Power Of Herbs
The chefs in our test kitchen are happily heavy-handed when it comes to fresh herbs. These fresh greens offer a lean, clean way to boost flavor while dramatically increasing the nutrient density of your meal. Most herbs are practically anti-everything: anti-inflammatory, antibacterial, antioxidant, antifungal, and antiviral. Researchers have found that herbs can help protect against the growth of harmful bacteria in ways that are more effective than traditional antibiotics, which commonly target a single pathway. Herbs function in a multi-pathway manner, offering more complex and effective healing powers.
From chronic disease prevention to everyday remedies for aches and pains, Sun Basket’s Director of Nutrition, Lindsey Kane, explains the health benefits of our favorite herbs.
Basil
The main ingredient in pesto is considered an antidepressant by some researchers because it can positively impact brain function, regulating the hormones responsible for making us happy and energetic. It’s great ingredient for anyone dealing with depression and anxiety. Additionally, basil has been shown to be both a fever and pain reducer, may help prevent diabetes, and protect the liver and blood vessels.
Cilantro
For thousands of years, herbalists have recommended cilantro to settle nausea, prevent gas and bloating, and ease stomach cramps. It aids in efficient digestion, and in many cuisines, it’s added to spicy dishes because its cooling effects can help prevent heartburn. Additionally, the vitamin K and calcium content of cilantro helps build strong bones, teeth, and hair. (To those of you who were cursed with the DNA-coded dislike for cilantro, fret not, most of cilantro’s health benefits can be found in other herbs, as well.)
Mint
This refreshing herb is commonly known for its ability to relieve an upset stomach. Mint promotes digestion by reducing gas and bloating, relaxing muscles and relieving stomach cramps. One study found that peppermint oil helped alleviate symptoms of IBS (irritable bowel syndrome).
Oregano
Gut health is important, and oregano has been shown to protect against foodborne illnesses so much so that there’s evidence that it can effectively treat bacterial infections without the side effects of traditional antibiotics or creating antibiotic superbugs. Additionally, oregano can function as a muscle relaxant and help prevent spasms associated with IBS.
Parsley
More than a garnish and breath-freshener, parsley is high in vitamin A, which supports the immune system and is critical to vision. Additionally, its high levels of vitamin C can help treat a common cold and reduce hypertension. One of parsley’s prevalent chemicals, apigenin, can help inhibit the growth of cancer cells.
Rosemary
Some studies have found that rosemary can be an antidote for allergies, thanks to its anti-inflammatory properties. The woody herb also fights oxidative damage associated with aging, Alzheimer’s, and heart disease.
Sage
Don’t limit this hardy herb to your Thanksgiving dressing—its healing powers date back centuries. Stemming from the Latin root “salvere”, which means “to save”, sage earned its name thanks to its widely accepted healing abilities. Aside from burning sage to ward off bad energy, it’s also known to improve brain function and memory for people of all ages, but it’s particularly helpful to those who suffer from Alzheimer’s.
Savory
Add this to your herb lineup when you don’t have much of an appetite, it’ll help spike your hunger while relieving GI distress or any indigestion that might be affecting your appetite. Savory can also help during cold season by relieving symptoms like coughs and sore throat.
Tarragon
The anise flavor in tarragon might remind you of the flavor of some alcoholic digestifs like Sambuca and Fernet. It’s been used since ancient times to aid in digestion. You can also count on it to help promote relaxation, making it a perfect addition to a sleepytime tea blend.
Thyme
This woody herb is higher in antioxidants than any of the others on our list. Add it to your meals for a boost in your overall health, to fight signs of aging, and cancer prevention. It’s also high in antifungal and antibacterial properties, which means that it can be used as a natural food preservative, preventing the growth of yeast, mold, and viruses.
How to Grill Like a Boss
Cooking over a live fire in your own backyard is one of summer’s greatest pleasures. Happily, it’s also one of the simplest. We have a few tips to share to help you make sure that your dinner plans don’t go up in smoke:
Get fired up
Fancy tools and tricked-out barbecues can only take you so far. To truly become an expert griller, you must first become a master of fire. The live flames that fuel an outdoor grill require more finessing than the burners of a stove. You’ll have more control if you start by building a fire with two levels of heat—hot, direct radiant heat on one side and cooler indirect, convection heat on the other.
As a general rule of thumb, cook meats that are 1-inch-thick-and-under over direct heat and anything more than an inch thick over indirect heat. One of the benefits of having two heat levels is that you can sear large cuts of meat and whole fish on direct heat, and then move them to indirect heat to finish cooking.
For a charcoal grill, pile the coals on one side of the grill.
For a gas grill, leave one burner off.
Indirect heat: Larger cuts of meat, like pork shoulders, beef briskets, ribs, and whole chickens. Dense vegetables such as potatoes and beets. (Always cover the grill when cooking over indirect heat.)
Direct heat: Ground meat, thinner cuts, like flat steaks and chops, pizzas, fish steaks and fillets, corn, eggplant, mushrooms, and most other vegetables. (Leave the grill uncovered when cooking over direct heat.)
Start clean
Every time you use your grill, take the time to clean the grates. On a charcoal grill, they’re hottest just after you dump the coals out of the starter. Cover the grill and heat the grates until the smoke begins to diminish, about 15 minutes. Use a metal scraper to dislodge any bits of cooked-on food, then scrub the grill with a stainless steel brush dipped in water.
Season with care
Go easy when applying seasoning rubs. If you press too hard you risk damaging the meat fibers, which can affect the texture, and you also risk overseasoning.
Don’t get stuck
Pat food dry and oil it, not the grill racks, to keep food from sticking.
Put a lid on it
If fat or juices dripping into the fire cause flare-ups, don’t try to extinguish the flames with water. Instead, quickly transfer the food to a cooler part of the grill, if possible, and cover the grill to cut off the source of oxygen.
The most important grilling tool (besides a grill)
Forget about poking at your steak to tell if it’s done. A digital thermometer is the only reliable way to judge the doneness of grilled meats. We love the candy-colored ThermoPop.
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