Your guide to activities and fun things to do with your preschoolers, toddlers and kids in Halifax, NS

We always eat supper together as a family. We are lucky that my husband can be home early enough to do this every night. As the kids grow up the importance of these family dinners with only grow with them. Yet on the weekends, we have more time and energy for creative dinners we try to have fun and try new things, as well as enjoy our favourites. 

The weekend provides an excellent time to slow down, try something new and work together as a family. Getting the children involved in the cooking preparation can be a trying thing to do during the week, when you are on your own or rushed through the process. Children are so curious in the kitchen, it is wonderful to nurture that curiosity when you can.

My husband does most of the cooking on the weekend. I was not much of a cook when we got married and truly I am still a work in progress. So it is a nice break for me and a wonderful time for him to work along side the children (or experience the frustration of them under foot!) Often though I am drawn to the kitchen requesting new and exciting entrees that we can attempt together.

This past weekend we cooked scalped potatoes for the first time. For a lot of people that would not be a big deal, but for us we were branching out. We have also tackled fish, crabs, lobsters, mussels, as well as yummy soups like my husband's amazing Ham Corn Chowder that I will share with you at the end. Working together bonds us as a couple, as partners and the children witness us together, happy, joking and enjoying cooking.

One feast I am determined to attempt is a family fire cook in night. We are fortunate to have a beautiful fireplace that we can cook hot dogs (we purchase turkey dogs rather than the traditional less appealing wieners, roasts veggies and of course have smores for desert! What an amazing treat for the whole family, and for it to become a tradition, it would be one to be remember forever. This summer we also hope to camp out in the backyard after a cook in meal. Since we are expecting our third baby, sticking closer to home this summer is for the best. Our preschooler can hardly wait for the nightly temperatures to rise so she can sleep in the tent with her Dad and younger brother. Note I will be cozy inside on a soft mattress with my swollen feet elevated :)

Now for my husband's soon to be famous Ham and Corn Chowder. He prepares this a day or so after we have a ham meal (usually during a holiday or celebration of some kind). It is so scrumptious and uses all the left overs including the ham bone, leaving less waste. It goes great with some homemade bread (we adore our bread maker).

Ham and Corn Chowder
Ham Scraps, Ham Bone (we usually have half a 4 lb ham)
1/2 cup Margarine
1/2 cup of Flour
2-3 cups of cold Milk
1 tbl Olive Oil
2 Medium chopped Onions
6 chopped Celery stalks
Pepper
Paprika (optional)
3-4 cups of Frozen Corn

Take the ham scraps and ham bone (crush the bone with a hammer if you want to help extract the yummy marrow goodness - we had half a 4 lb ham) and boil the ham remains on low heat with 1 liter of water for one hour. The ham will fall off of the bone and be super tender. Drain and save liquid/fat and place in fridge or freezer to help fat congeal.
Separate the meat from the bone and gristle. Chop/shred up the yummy meat and place in a bowl. Give your poor dog the bone. If not, compost it!

In a small pot add about 1/2 cup margarine and melt. Slowly add 1/2 cup of flour and blend with a whisk. Gently heat for 3-5 mins. This is important to getting a creamy sauce!

Then slowly add 2-3 cups of cold milk. Once it is completely added, gently heat for approx. 20 mins with constant stirring. This will cause the sauce to thicken and the time is necessary to get rid of the "floury" taste.

In a large pot combine a tablespoon of olive oil with two medium chopped onions and 6 chopped stalks of celery. Cook until the celery is almost tender.

Now that your fat has solidified scrape it away from the remaining liquid and place half of the liquid into the large pot with the celery/onion. Add the meat and slowly fold in the flour/milk/margarine mixture. Add pepper to taste. Some like to add paprika - I do not. If it is not salty enough, add some more of the ham stock you saved. DO NOT ADD SALT. The ham stock is REALLY salty and the taste can be adjusted just by adding more. Then add 3-4 cups of frozen corn. I prefer the peaches and cream variety. Mix and heat until the mixture is ready to eat.