Until 6 weeks ago, Guppy & I were a pretty active pair. Afternoons most often meant going for a walk or a bike ride, maybe exploring in the “Grand Parc” of the castle…but since I have been immobilized, she has also been grounded.
We have become rather adept with the pâte à sel or salt dough thanks to our forced “down-time”, and I must admit, it’s been much fun.
My only real complaint is that I have been without food coloring for a few months so things were very White Christmas, but Guppy didn’t seem to mind.
Here’s our little “Salt Dough” recipe. This stuff will last in the fridge in an air-tight container for about a week or so, depending on how much it gets used. I know you can make longer-lasting stuff, but for that you need cream of tartar, and that is a very special-order item here in France.
Pâte à sel
*by cup I mean a cup, mug, or glass – it’s the ratio of quantities here that matters.
1 cup of salt
1 cup warm water
2 cups flour
Directions : mix. Then play.
Seriously, just mix it up, adding either more flour or more water until it feels right. You can obviously add food coloring to make things more spiffy. I considered adding a few drops of essential oil so it would smell perdy, but since Guppy still does way too much tasting of everything, I opted not to do that. But you could if your kidlet is less apt to still put everything in their mouths.
We’ve had so much fun we’re planning on making some baked salt dough holiday ornaments later today – how Osmond’s Christmas is that? I know! But heck, it was even my idea to do it. I embrace the holiday schmaltz in all its glory, because we’re making memories here people!