How to play cards with kids

I come from a long line of card players.  Some of my first memories of my Grandfather was playing cards.  He was a dreadful cheat. This is how he used to babysit us.  I learned how to play cribbage from a very early age and so did many of my 22 cousins!

We’ve recently started introduce our 5 year old to a variety of card games.  Snap, Go Fish, Memory and Old Maid.  Have you ever tried playing cards with a 5 year old especially when it requires them to hold a mittful of cards?  She is forever dropping them all over the floor and becomes increasingly frustrated.  Bless!

But then I discovered, thanks to the net, this handy little trick.  It’s pure genius.

How to Play Cards with Kids

It’s so simple.  Just using a clothes peg, then they can hold the peg.  Problem solved!

Do you have any other tips when playing games with kids?  Please do leave them in the comments.

If you’d like to learn how to play Go Fish here are the rules.

Slow Cooker Sunday: Mixed Fish and Vegetable Soup

Fish Soup

We’re very good at eating at least one portion of fish a week.  However, there are many benefits for having it twice a week.  This week we’ve had Fish soup at the beginning of the week and have a Fish Pie penciled in for Friday.

Slow Cooker Sunday: Mixed Fish and Vegetable Soup

Recipe Type: Main
Cuisine: Fish
Author: Mediocre Mum
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 4
Three Fish and Vegetable Soup
  • 1 TBSP of vegetable oil
  • 1 small onion, chopped
  • 1 stick of celery, chopped
  • 2 carrots, peeled and chopped
  • 6 florets of broccoli, but into bite sized pieces
  • 3oog of
  • mixed white fish
  • cut into small pieces (we used hake, haddock and cod)
  • 1.3 litres of fish stock
  • 1 tsp of dried parsley
  • Salt and Pepper to taste
  • 100g of frozen peas
  • 50g of fresh beans cut into 2cm pieces
  • 175 ml of dry white wine
  1. Heat the oil in a frying pan.   Sauté the onions, celery, carrots and broccoli for 15-20 min.  Transfer to the slow cooker.
  2. Add the fish, stock and parsley.  Season with a bit of salt and pepper.
  3. Cover and cook on high for2.5-3 hours.  Add the peas, beans and wine halfway through the cooking time.
  4. Ladle into large soups bowls and serve with crusty bread


Disclosure:  Our Fish was compliments of DelishFish

 Now it’s over to you to share what you’ve had bubbling away in your slow cooker.  For a full list of recipes shared over the week pop over to our Pinterest Board.  Thanks for joining in.

Slow Cooker Sunday: Squid in Puttanesca Sauce

Now that we’re into September, I can’t believe it, it must be time to get those slow cookers out and dust them off.  Feel free to share some of your favourite recipes.

I said tentacles not….

I was a vegetarian for over 20 years but now happily eat meat in moderation.  However, there are still some things that I can’t do.  I could never select a calf for slaughter later in life, cut the head off a fish, deboning chicken makes me squeal and the mere thought of tripe makes me want to gag.

So, when I was sent squid from the lovely people at Fish is the Dish as part of their campaign to get people eating more fish, which was totally my choice as I’d never cooked it and was keen to try, I was a bit unsure of what to do with it and the thought of the tentacles made me squirm a bit.

Here is the moment, I had to touch it for the first time……yes, I squealed like school girl!

Most people would probably chop it up, bread it, deep fried it and served it with chips, but I was determined to try something in the slow cooker.  I was a bit worried, as it’s a delicate meat that it would turn rubbery in the slow cooker.  In the end, I opted for Sara Lewis’ Squid in Puttanesca Sauce served on Linguini accompanied by Caesar Salad and Garlic bread.  I would have posted the entire recipe but that would have been blatant plagiarism.


I can assure you it wasn’t rubbery, this may be due to the fact it’s cooked on low for a shorter period of time and the tentacles aren’t added till 30 minutes before the end of cooking.

Hubby loved it and had 3 helpings, I’d definitely have it again, but sadly our daughter was a bit scared of it but this may have to do with me chasing her around the kitchen with it earlier.

Do check out the recipes below, like a few and add your own.

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…




Disclosure: The Squid was courtesy of Wing of St Mawes


Slow Cooker – Pesto Baked Salmon

We tend to eat Fish on a Friday, not for religious reasons.  First thing out of hubby’s mouth after trying this….’it’s a keeper’.  Another added bonus, our four year old wolfed it up as well!

Serves 4

Cooking Temp: Low

Cooking Time: 3 hours


  • 500g of Salmon Fillet
  • 2 tsp of pesto
  • 1 red pepper, deseeded and chopped
  • 250g of cherry tomatoes, halved
  • 4 spring onions, chopped
  • 200ml of dry white wine
  • 150ml of fish stock
  • Salt and pepper


  1. Take a long piece of aluminium foil and fold in half.  Leave enough for handles to lower into slow cooker.
  2. Place the fish on the foil, smear with pesto
  3. Lower into slow cooker
  4. Cover with pepper, tomatoes and spring onions
  5. Bring the wine and stock to a boil on the cooker,season with salt and pepper and pour over fish in slow cooker.
  6. Fold ends of foil down.  Cover and cook on low for 3 hours.  Scoop it out, you can drizzle with the remaining liquid.

You can serve with basmati rice if you wish.


For more slow cooker recipes click here.

The original recipe can be found in Sarah Lewis’ 100 slow cooker recipes.

Should you put Fish in Curry?

Can you settle a debate between @chickenruby and me?  She says you should never under any circumstance have Fish in Curry and the mere thought makes her feel sick.  She likes fish and she likes curry but she says you shouldn’t mix the two.  I on the otherhand, have started cooking more fish curries recently and I really like them.

Here is a Haddock Curry that I made earlier and it was delicious.  The recipe can be found here.

[polldaddy poll=5894358]

Disclosure:  The fish was provided by John Milne of Delish Fish and is part of Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.