Easter prep with ABC 50: DIY dyeing for potatoes and marshmallow alternatives
WATERTOWN, N.Y. (WWTI) – Easter is April 20 this year and everyone is making preparations.
Making Easter Baskets, raiding the chocolate aisle and preparing a delicious ham or lamb meal for the family. Kids are also busy getting ready; usually around this time, they would be dyeing eggs. However, with the cost of eggs going through the roof, many families may be looking for dyeing alternatives…
North Country Easter Guide
Potatoes and marshmallows are the 2 main alternatives being put forth. Both are relatively easy to dye and can be cooked and eaten afterwards to avoid any waste.
For both, you're going to want to do the same thing you do to dye eggs: take ½ cup of boiling water and mix it with 1 teaspoon of vinegar and add 10-20 drops of food coloring. Here is where there is going to be a slight difference: the potatoes will need to spend some extra time in the dye than the marshmallows. It is advised that you use baby delicious white or Yukon gold potatoes and jumbo marshmallows.
Salmon Run Mall hops with the Easter Bunny starting April 4
ABC 50 actually visited the Flower Memorial Library on April 1, to show how to dye marshmallows. You can see all the fun in the video above. We also would like to say a big thank you to the library for letting us host this fantastically fun activity in their Community Room!
ABC 50 also showed the kids how to dye their marshmallows with Kool-Aid. Which is very simple, and to do it at home, you simply need to dip a marshmallow into a bowl of water, take it out and shake off any excess water. Then roll the marshmallow in your choice of Kool-aid, be sure to let it dry for a few hours, then enjoy!
Egg prices continue to hit records as Easter and Passover approach, but some relief may be coming
With prices soaring, it's important to take time and enjoy the things that bring us joy. Happy Easter from all of us at ABC 50 & InformNNY!
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
4 days ago
- Yahoo
Slimmed Down Monarchy? Not Anymore, Thanks to This Surprising Move from King Charles
It was a recent royal sighting that caught me off-guard: King Charles and Queen Camilla were spotted in attendance at a mid-May gala in Kew Gardens to help raise money for The Elephant Family, a charity set up by Mark Shand, Camilla's brother, before his death in 2014. The occasion was poignant; it was meaningful—but it also included a surprising (and typically less prominent royal): Princess the eldest daughter of Prince Andrew and Sarah Ferguson attends her fair share of royal occasions, but usually they're limited to ones where the entire royal clan steps out. Royal Ascot, Easter, even the Christmas walk at Sandringham are all examples. But the Elephant Family event felt different and provided a moment for Charles's niece—who has long supported Elephant Family—to take center stage in a position typically reserved for more senior royals like Kate Middleton or Duchess Sophie. My take? It's about monarch, Charles has long been an advocate of a slimmed-down monarchy—or, at the very least, the idea of keeping a core group of working royals in sight vs. past visuals of a Queen Elizabeth II-era Buckingham Palace balcony overflowing with extended family such as aunts and uncles and random royal relations that have less of an impact on the royal brand. While the king has never officially brought his framework into public view, that working model took a major hit when Prince Harry and Meghan Markle walked away from the monarchy in January 2020. Questions—and constructive criticisms, like the comments made by Charles's sister Princess Anne—began to swirl about the lack of main characters left to represent the Princesses Beatrice and Eugenie off the bench was a refrain I began to hear over and over again during my years co-hosting the Royally Obsessed podcast. That also brings me to my next point: Not only did Beatrice step out for the Elephant Family gala, we've been seeing a lot more of another lesser-known royal lately: Her sister, Princess Eugenie. Eugenie was recently announced as a mentor for the King's Foundation's 35 Under 35 initiative and the sisters, together, have been more vocal—and frankly, formal—about promoting royal patronages (like their joint role as honorary patrons of Teenage Cancer Trust). Heck, they've even been making more regular appearances at what I think of as signature events in the royal diary (everything from the Chelsea Flower Show to Buckingham Palace garden parties). Bottom line: Someone seems to have given King Charles a note that looping in Beatrice and Eugenie, who are 9th and 12th in line to the throne, more is good for royal business—and I'm thrilled to see it. After all, anything that has the potential to humanize the royal family makes sense. Beatrice opening up about the premature birth of her daughter Athena; Eugenie helping others and bringing attention to anyone navigating a scoliolis diagnosis—it's authentic and vulnerable, but most importantly, it brings people in. It was a major loss when Harry and Meghan left for Canada first, then Montecito. And, regardless of your feelings about the monarchy they left behind, their royal shoes can't be filled by William and Kate alone—there's simply too much royal work to go around. The move to include more of Beatrice and Eugenie not only lightens that load, it extends the glamour of the monarchy and lifts the spirits of royal supporters, too. While I thought this would be a decision relegated to when Prince William—who is close with his cousins and likely sees their potential—becomes king, it seems like Charles caught wind of it sooner. Next stop, the royal balcony? Time will tell. King Charles Wanted a Slimmed Down Monarchy—But Without Kate & Will, Is It Actually Time to Panic?
Yahoo
4 days ago
- Yahoo
Jessica Alba Planning Family Trip With Cash Warren Following Divorce: ‘Conscious Uncoupling'
Jessica Alba and Cash Warren are keeping things civil in the wake of their divorce, as evidenced by their cozy family get together over Easter, and a source exclusively tells Life & Style that they're looking to follow up with cozy getaways in the months ahead – much to the relief of their three young kids. 'As much as Jessica is embracing change for herself, she's still very concerned about maintaining as much of the status quo for her kids as she can. Doing holidays with Cash feels like an important tradition to try to maintain,' Life & Style's insider explains. 'Hayes is only 7, he wants both his parents there when he does his Easter egg hunt. Honor and Haven are teenagers but it's still important for Jess that they feel they have some semblance of a family.' To maintain their family bond, the Honey actress, 44, 'wants them all to take a family trip together somewhere.' Of course, the dynamic would look different than before. The insider shares that the family 'can rent a villa so they can have separate rooms, she's got no designs on getting back together, this is really for the kids more than anything.' 'She's following Gwyneth [Paltrow's] advice on conscious uncoupling and a family trip is something she and Chris did after their divorce that was very healing,' the source continues. 'Jessica loves what Gwyneth has created with Chris [Martin] and would love to have that with Cash. They are best friends, she doesn't see why they need to totally chuck out their relationship, it just needs to transform into something new.' Jessica and Cash, 46, separated in December 2024 and both parties filed for divorce two months later. Despite pulling the plug on their 16-year marriage, the former couple have maintained a united front for the kids. The family matriarch shared photos of their lovely Easter celebration on April 20, which included a precious family snapshot and other pictures of their petting zoo and Easter egg hunt. While closing one door on her marriage with Cash, Jessica is ready to 'have some fun' on the market. 'This has been over between Cash and Jessica in a romance sense for a long time. She even said it straight up – they became like roommates,' a second insider exclusively told Life & Style in a story published on March 13. 'Things have wrapped up with no ugliness, so that's not weighing her down. As far as divorces go, it's going smoothly.' The second source also noted that Jessica's public presence 'will be to socialize and network, but also to meet quality guys.' 'No doubt plenty of high-profile men will use the classic Hollywood way and have their managers reach out to her team and go that route, and she will be open to that,' the second insider continued. 'She's not ruling out dating a regular guy, but she's taking her friends' advice and plans to try dating someone at her level of celebrity. They're all telling her that it will be a better power balance and rule out some of the issues she had with Cash.' Two months later, the Fantastic Four star was spotted with a mystery man in London. Jessica was captured on camera as she got a massage from the man, who was covered up in a hoodie and baseball cap.


Buzz Feed
5 days ago
- Buzz Feed
42 Now-Obsolete Cooking Methods Older People Miss
Think about the last time you took a bite of something that instantly transported you back in time — That's So Raven vision-style. This list of 43 forgotten cooking styles and dishes might do the same. Recently, on the r/cooking subreddit, people are answering Patient-rain-9414's question: "What is a cooking method lost over the last 30 years?" From broasted chicken to single-use bread machines, these once-trendy food-making methods have mostly vanished from kitchens, but never from our memories. "Microwave cooking. There were entire books where every recipe was cooked somehow in the microwave." —thepluralofmooses"There's a really cool America's Test Kitchen video where the chef shows how to do a lot of things in the microwave. One I'd never thought of was using the microwave to fry shallots in oil as a crisp sort of thing for topping other dishes."—One_Win_6185 "There aren't a lot of broasters still running out in the wild anymore." "The lost art of jello molds" —jacobwebb57"Sunshine salad! Pineapple tidbits, shredded carrot, orange and lemon jello. Loved it growing up on Easter."—Chickenriggiez "Shirred eggs used to be a common menu item, at least in the era when celery and olives were a gourmet appetizer. But, almost nobody shirs anymore." "I don't know anyone who boils vegetables anymore unless it's to parboil or part of a soup. My parents and grandparents' generations really knew how to destroy vitamins AND make veggies really unappealing." "It's not lost, but did fall out of fashion: Cooking en papillotte (in parchment). You used to have to go to a specialty place to buy parchment paper, but now, everywhere has it. I like doing the traditional heart shape; it puffs up so beautifully." —Jazzy_Bee "I don't know if it was just my family, but we used to glaze everything. Glazed carrots, glazed chicken, glazed squash, glazed salmon. Not all foods need to be sweet. Maybe why I lost my taste for sugar." "Back in the early 1970's I loved our fondue set. What ever happened to fondue?" —Patient-Rain-4914 "Making popcorn in a pot on the stove." "Popovers in the US." "Flambé. Used to see a lot of food on fire. Now hardly ever." —Electrical_Mess7320 "More than 30 years ago, but both sets of my grandparents had electric roasters large enough to cook a medium-sized turkey. This would have been the 1940s–1970s, most households I know had electric deep skillets with covers." "Tableside service. I cooked in an old school restaurant years ago that did bananas foster, steak diane, café diablo, crepes suzette, all tableside. Great front-of-house crew. Still miss the incredible competence of those folk." "Are tunnel bundt cakes still around? How about poke cakes?" "Pressure cooking was out of vogue for decades, and then the popularity of the Instant Pot has brought it back recently." —Mo_Jack "Casseroles! You'll find a few on recipe websites today, but really, they're just updated versions. Chicken and Quinoa Bake? GTFO. That's cheesy chicken and rice casserole from 1952 with a different grain." "Baked Alaska! Somehow, my mother, who could not cook, made this and it worked." "Using a broiler, apparently. The broiler on my brand new oven only has a small electric coil embedded in its 'ceiling' so the marketing team can list 'broiler' as a feature, according to two repair techs. It clearly was not meant to function as a legitimate broiler..." "Why would they include an EasyBake Oven-caliber broiler feature on a brand new residential stove? Because 'nobody ever uses them anymore,' so there's no need for them to actually work."—writerlady6 "There are a few techniques I've found my younger friends don't know about or care to use. Starting a creamy sauce with a roux is a good example. Building a fond for a soup is another one. Cooking from scratch isn't dying per se, but 'from scratch' now seems to include using cream cheese in mac and cheese or bouillon cubes for soup, for example." "Cooking in a double boiler: Custards, delicate sauces, melting chocolate, reheating leftovers." "Not many cook directly over wood... grilling more than smoking... like a campfire." "Aspics have fallen off hard — it used to be seen as very sophisticated high-end stuff. Now it's pretty firmly an 'ick.'" "I'd say in general, a lot of classic techniques fell off due to refrigeration becoming commonly affordable. Stuff like salt pork, salt beef, salt fish, all used to be staple ingredients, and now they're generally quite rare to find. The amount of salt needed to preserve these made them a rough go as far as cooking went. The modern versions that survive are a lot milder."—throwdemawaaay "Deep frying, for home cooks." "Roasting or baking in a clay pot." —Heyd388y"My grandmother would cook most of her casseroles in clay dishes, then set them near a window. Does the clay pot help with cooking, too? I thought the dish was more about letting moisture escape while resting."—Patient-Rain-4914 "Honestly, use of nonstick over the last 30 years has made cooking in a stainless steel or enamel cast iron without ruining the food a lost method." "The whole style of salad that features large slices of high-quality meat. Haven't seen a good new steak salad recipe in a while either." "Poaching foods like seafood and chicken." —wandis56"Yes, poached chicken comes out so juicy and tender. And poaching fish in milk gives you soft fish, never dry, and a great starter liquid for a creamy sauce."—Imaginary_Bird538 "Canning." "Bread machines — Go to any thrift shop and there will be stacks of them." "George Foreman grills." —c0ffeebreath "Honestly, soups without just blitzing ingredients with a blender." "As an Australian, I don't really use the grill much anymore (broiler for Americans). Having a subscription to NYTimes Cooking has reintroduced me to the art of broiling." "Potted meat and fish (the kind sealed in an earthenware jar with a fat cap). Potted tongue is lovely but you never see it these days." —PurpleWomat "Soufflé." "Blackened fish. It was the rage back in the '80s and '90s, now... Crickets. I still occasionally blacken fish or a steak on a dedicated cast iron pan, but it must be done outside due to the smoke. Also, grilling doesn't seem to be as popular as it once was. I don't just grill in the summer but live in the south, so it's not that difficult to grill 12 months out of the year." "Not cooking... But I miss making ice cream in the old wooden bucket maker that we'd pack with ice and rock salt." —MinutesOnAScreen "My dad always asks for basted eggs whenever he's asked how he wants them cooked at a restaurant, just to see if folks still know how to do it." "Not totally lost, but at least in Germany grilling over a charcoal grill or even over fire! Everyone has a gas grill now. I can understand the comfort, but I love the vibe of heating up the charcoal/wood and making food over it. Also, it tastes better. To everyone who is telling me there is no difference, what is wrong with you?" —Alternative-Can-5690 "Maybe not in the last 30 years, since that's like 1995, but fire roasting feels like it's been lost. My grandparents would at least do a little when they were younger and I was tiny, but I've never really heard of it in a modern sense. It's all charcoal or gas." "There is a dying art of making and rolling out Chinese noodles with a bamboo log. The noodles' texture is unmatched and is worth the effort compared to machine-made noodles." "Jerky used to be a large slab of meat or slices of meat dried out. Today, jerky is more processed meat." —Patient-Rain-4914 "Braising. We are in a hurry." What cooking method have you notice fall out of vogue? Let us know in the comments or anonymously using this form! For modern recipes that everyone can get behind, download the free Tasty app for iOS and Android to explore our catalog of 7,500+ recipes — no subscription required!