Take Five

Take a break with us. Here is a collection of activities to keep you entertained, teach you new skills and help you recharge. Be sure to check back because we will continue to update this area periodically. Enjoy!

 

Looking Back on 2022

Happy New Year! It’s time to take a look back to remember all the best moments Saskatchewan Polytechnic experienced throughout 2022 with a crossword. Don’t worry if you are a little behind on your Sask Polytech knowledge, all the clues should be easy to find, but if you’re having some trouble, a quick scan of the Sask Polytech news page should help you find all the answers you seek. 

Click to download crossword

Spooky Sippers

Halloween is the perfect time to experiment with fun and spooky recipes - especially if you’re hosting a party - so, to make planning a bit easier we have collected a few delicious mocktail (and one cocktail) recipes guaranteed to make your guests shiver with delight!

(Sask Polytech) Purple People Eater Punch

Yield: Eight servings at 1/2 cup each 1/3 cup Grenadine 2 1/2 cups Blue Gatorade 1 cup Sprite 1 tbsp lemon juice Few drops of violet food coloring Instructions: Place all ingredients in a pitcher Mix to combine Add a few drops of violet food coloring Stir and serve Recipe courtesy: FrugalMomEh.com

 

Body Part Punch

Yield: 14-15 servings 425 g can lychees 225 g jar cocktail cherries 15 raisins 1 litre carton blueberry, blackberry or purple grape juice, chilled 1 litre carton cherry or cranberry juice, chilled 1 litre sparkling water, chilled Optional - 2 pairs powder-free disposable gloves

Instructions: Rinse the disposable gloves and fill each with water. Tie a knot in the top of each as you would a balloon or use a tight bag clip to hold the opening closed. Freeze overnight. Drain the lychees and cocktail cherries, reserving the juices in a jug. Push a raisin into one end of each cherry, then push the cherries into the lychees to make ‘eyeballs’. Tip all of the juices, plus the reserved lychee and cherry juices, into a large bowl with the ‘eyeballs’. Carefully peel the gloves from the ice hands, add to the punch, then top up with the sparkling water. Recipe courtesy: BBCGoodFood.com

 

Poison Apple Cocktail (Alcoholic)

Yield: 1 drink Ingredients: 13 ml test tubes (or small shot glass) and a martini glass (or rocks glass) White rum (or vodka) Apple Schnapps Cinnamon Schnapps (or cinnamon whiskey/liquor) Black or red food gel (or food coloring) Lime juice

Instructions: Combine the cinnamon schnapps with a drop of black food gel and stir. Add more gel if desired. Pour into the glass test tube (or shot glass) and set aside. In a shaker or tall glass, combine the rum, apple schnapps, and lime juice Pour the rum mixture into your serving glass. Place the test tube into the glass and serve. To drink, pour the poison out of the test tube into the cocktail Recipe courtesy: ThreeOlivesBranch.com

 

Indigenous Activity Book

Today's students are tomorrow's leaders.

Designed for children aged 9 to 12, Saskatchewan Polytechnic’s Indigenous Activity Book aims to engage and encourage Indigenous students to achieve their education and career goals with Sask Polytech.

Learning about Indigenous culture and language is made fun with a variety of puzzles, mazes, word games and colouring pages in the Saskatchewan Polytechnic Indigenous Success Strategy Colouring & Activity Book.

Download the colour or black and white PDF version of the Indigenous Success Strategy Colouring & Activity Book.

 

Download Activity Book		Download Activity Book

 

Roll Into Spring - Bike Maintenance

 

Rainy Day Crafts

Looking for some simple crafts to keep the kids busy on a rainy spring day? Try these egg carton crafts. They are simple and easy, while being earth-friendly by reusing materials.

All you need is:

• Egg cartons
• Acrylic paint and brush (you can use crayons or markers instead)
• Glue, scissors, markers
• Construction paper
• Googly eyes
• Black pipe cleaners
• Black pom poms

Start by cutting out the cups from the egg cartons. Trim the edges so they lie flat.

Follow the next steps to create your desired spring creatures.

 

Spring Chicks

1. Cut apart two egg holders from the carton and trim off the excess on the edges.
2. Glue the two pieces of egg carton together.
3. Paint and allow to dry.
4. Add a beak and some eyes.

Source: https://typicallysimple.com/spring-chicks-egg-carton-craft/

 

 

 

Lady Bugs

1. Collect some googly eyes, black pom poms, a black marker, and some glue.  
2. Cut a few black pipe cleaners into 2″ long pieces and bend them into an “L” shape for the antennae.
3. Glue the googly eyes onto the black pom pom.  Make sure you leave them to dry long enough that they don’t fall off of the pom pom.
4. Attach the antennae and the pom pom with the eyes on it to the egg carton piece with glue. Again, leave it to dry long enough to stick.
5. Draw the dots on the ladybug with the black marker.

Source: https://onelittleproject.com/egg-carton-ladybugs/

 

 

Indoor Winter Fun

Looking for a fun activity to keep the kids entertained during a cold winter day? Try out this easy homemade no cook playdough for hours of fun creating and sculpting. The playdough will last for up to 2 months if stored in an airtight container at room temperature.

Ingredients

2 ½ cups all-purpose flour
¾ cup salt
2 tablespoons cream of tartar
¼ cup vegetable oil
1 ¼ cups boiling water
Food colouring (optional)

In a large bowl, whisk together the flour, salt and cream of tartar.

Add the vegetable oil and boiling water, and using a spatula, mix until combined. Once it’s cool enough to handle, use your hands to knead the playdough in the bowl until it becomes smooth, about 2 minutes. (It may appear wet at first but will dry as you knead and the water gets fully absorbed.)

Turn the playdough onto your work surface and knead it until it is smooth, about 2 minutes.

Use the homemade playdough as is, or if desired, color with food coloring of your choice. (If using food coloring, it’s best to mix the playdough in a bowl while wearing disposable gloves to avoid coloring your hands.)

 

Source: https://www.justataste.com/easy-homemade-playdough-no-cook/

 

Ring in 2022 Stress-free!

Get Ready For the Road

 

The Perfect Holiday Turkey

The turkey is a tradition and centerpiece at many Thanksgiving dinner tables. Whether this is the first time you are preparing a turkey or the 20th time, Saskatchewan Polytechnic Culinary Arts program instructor Todd Clark provides us with some tips to make the perfect turkey. 

Thank You to Our Front Line Workers!

May is a month that we recognize our front line workers. This year, we are especially grateful for the work of our Saskatchewan Polytechnic alumni working the front lines. Thank you for all that you do to ensure the health and safety of our communities.

Kick back and try your hand at the solving our puzzles!

 

It's Time to Get Growing!

Starting Seeds in Egg Cartons

A great way to reuse egg cartons and fun spring activity with the kids!

What you need:

1. Egg cartons (made from cardboard or biodegradable material)
2. Potting soil
3. Seeds

Steps:

1. Cut lid off of egg carton. This will be used to place at bottom for drainage.
2. Poke small holes on the bottom of each egg cup.
3. Fill each egg cup with potting soil.
4. Place seeds in potting soil, follow package direction for depth and spacing of seeds.
5. Water to moisten soil, but not soak.
6. To keep carton warm and moist until the seeds germinate, place carton in a plastic vegetable bag.
7. Once plants start to grow, remove bag and place carton in a sunny, warm spot until the plants can be planted outside.

Source: https://www.gardeningknowhow.com/garden-how-to/propagation/seeds/egg-carton-seed-tray.htm

Virtual Care Package

Welcome to our Virtual Care Package, specially created for our Saskatchewan Polytechnic community. We are sharing these special Saskatchewan Polytechnic-themed greetings because we know how much our community cares and we want to help you show it.

• Join us...virtually! Put yourself on one of our campus from the comfort of your zoom calls by using one of our zoom backgrounds.
• Reach out to others! Feel free to email one of the greeting card images with some words of encouragement or "just because" to someone that you are thinking about.
• Show your support! Are you an organization that supports Saskatchewan Polytechnic? Share the green "Good Luck" card and your own words of encouragement on your social media platform to let students know that you are cheering for their success! Make sure to add #SaskPolytechCares
• Reconnect! Are you a former student who wants to reconnect with classmates or share your support for current students. Feel free to share a greeting card on your personal social media account and tag the hashtag #SaskPolytechCares

Zoom Backgrounds

 

Greeting Cards

To use backgrounds and greeting cards:

• Right-click on an image above and choose "Save Image As" to save to your computer
• To use custom Zoom background, open Zoom Settings, select Background & Filter, click the "+" next to Add image or video, select image saved to computer and set your background! 

Thank you for everything you’ve done this year to support each other and the broader Saskatchewan Polytechnic community.

 

Community Kitchen

Sautéed Chicken with Tarragon and Fall Vegetables

Click for printable recipe

1 whole chicken, cut into 8 100 ml white wine 300 ml chicken stock Fresh tarragon, chopped 2 tbsp tomato paste 2 fresh tomatoes, seeded and chopped 2 onions, chopped 1 whole garlic bulb, cut in half 4 small carrots, cut into 2-inch pieces

1 large turnip, cut into large pieces 12 baby potatoes, whole or cut in half, depending on size 1 cup whipping cream (optional) Bay leaf Extra virgin olive oil Butter Salt Pepper

Procedure – all done in one pan! Serves 4. Season cut up chicken pieces with salt and pepper on sides. Heat olive oil in a large flat-bottomed pan and sear chicken skin side down first until browned on both sides. Remove from the pan and reserve. Add some butter to the pan and begin to cook the onions, carrots, and garlic for 5 minutes. Add the tomato paste and cook for 2 minutes. Pour in the white wine and deglaze the pan. Place the browned chicken pieces back in the pan on top of the cooked vegetables. Put the remaining tomatoes, turnips, and potatoes around the chicken pieces. Add the chicken stock, tarragon, and bay leaf and bring to a boil. Cover the pan with a lid and place in oven at 300° and cook for 20 minutes. Remove from oven, check to see the chicken is fully cooked. Then remove the chicken pieces and put pan on the stove top to finish the sauce. Add the whipping cream and allow the sauce to reduce gently. Finish the sauce with the butter and add some fresh chopped tarragon. Notes: you may require more white wine and chicken stock depending on the pot. The chicken should be half submerged in the cooking liquid. - Submitted Chef Todd Clark, Cook Apprentice Program, Saskatchewan Polytechnic

Zucchini chocolate bread

Click for printable recipe

Alumni fall recipe - great way to use up the garden zucchini

3 eggs ¾ cup vegetable oil 2 tsp vanilla 1 ½ cups sugar 3 cups grated zucchini 2 1/3 cups flour ½ cup cocoa

2 tsp baking soda 1 tsp cinnamon 1 tsp salt ½ tsp baking powder ½ cup chopped nuts ½ cup chocolate chips

Mix together eggs, oil, vanilla, sugar and zucchini. In a large bowl, mix flour, cocoa, baking soda, cinnamon, salt and baking powder. Stir in nuts and chocolate chips. Add zucchini mixture to dry ingredients. Bake in 2 greased loaf pans at 350° for 45 minutes. - Submitted by Patty N., Secretarial Science, Class of ‘85

 

 

Saskatchewan Polytechnic Jigsaws

Moose Jaw Campus	Prince Albert Campus
Regina Campus	Saskatoon Campus