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Fun Out Door Kids Activity: Make Your Own Bubble Wands

Hey KS Fans,

Once my daughter wakes up this morning – I am off the computer and having fun outside! She loves bubbles and this is a terrific idea that I am definitely going to try!!!

Bubbles Away!
Sarah

How to Make Bubble Wands

Martha Stewart Living, July/August 1999

Blowing the perfect bubble depends on equal parts science and magic. With a few twists of wire, you can make fantastic bubble wands and spend long, lazy days practicing your technique. The best bubble solution is 10 cups water to 4 cups dish-washing liquid, plus 1 cup Karo corn syrup.

For large wands, you’ll need plastic-coated wire coat hangers and either floral netting or plastic-coated chicken wire. Hold the hook at the top of the hanger, and pull the bottom down so that it forms a circle. Cut away the hook and twisted neck of the hanger with wire cutters; you should have about a 31-inch length of wire. With needle-nose pliers, twist a tiny hook into one end of the wire. Bend that end around, and hook it on the wire about 9 inches from the opposite end, forming a 7-inch-diameter circle. Squeeze the hook with pliers to fasten, and straighten the end to form a handle. Cut an 8-inch-diameter circle of floral netting. With pliers, fold the netting’s edge tightly around the frame, snipping off any sharp ends.

For small wands, use 18-gauge cloth-covered wire cut to a length of 15 inches. Bend the wire into a lollipop shape, securing the end of the wire where the loop meets the handle with a dab of glue. To make a star, divide the circle into five even increments, then crimp with pliers. To make a heart, crimp only the top center of the circle. A tin can, with its top and bottom removed, also makes great bubbles — carefully trim any sharp edges, dip one end in solution, and pull through the air to make one long bubble.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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