BC Living
B.C.’s Best Coffee Shops for Networking and Working
Chili – From Scratch
You’ve Gotta Try This in September 2024
Back to Reality: Mental Health Tips For Managing Stress as an Entrepreneur
Balancing Work and Wellness: Tips from Successful BC Entrepreneurs
10 Picture Perfect Spots for Outdoor Yoga
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Unwind at a Vancouver Island Coastal Retreat
Fall Magic in Vernon: Your Next Great Adventure for Epic Dining, Jazz Grooves and Golf Wins
Off the Beaten Path: Exploring BC’s Hidden Destinations
The Ultimate Ride: Monster Jam Vancouver
Entrepreneurs to Watch in BC’s Entertainment Industry
B.C. Adventures: Our Picks for September
Back-to-School Style: Including Essentials From BC-Based Brands
Best BC Markets For Local Artisans and Crafts
Eco-Friendly Home Tips for Summer
STEP ONEAssemble the ingredients and grease each mould with cooking oil.Dissolve gelatin packets in the 75 mL (1/3 cup) cold water. Bring the 180 mL (3/4 cup) water to a boil in a medium-sized pot. Turn the heat to low and add the gelatin mixture, stirring to blend. Add the corn syrup and birdseed. Stir well over the heat for 2 minutes. If the mix seems runny, add more birdseed until the liquid is fully absorbed. Allow to cool slightly.
STEP TWOUsing a spoon, press the mixture firmly into the moulds.
STEP THREETo make a hole, insert a small stick through the centre of each mould. Allow the moulds to dry completely; the birdseed should be very firm to the touch. This will take several days. Once set, remove the stick and release the shape from the mould.
STEP FOURThread a string or ribbon through the centre hole and tie
Hang the completed star on a tree and watch it attract some fine feathered friends!
These easy birdseed stars are great gifts for kids, gardeners and naturalists. They add a wonderful, decorative accent to a garden and provide food for our feathered friends during the winter season.
To make 6 stars you will need:
Story and photos by Christina Symons