Author of Playful by Design, Myriam Sandler joins Good Day New York to teach some methods to make playdough at home. Plus, one of NYC's hottest dinner spots is beginning a brunch menu.
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When a child plays alone, it can unlock their imaginations, build problem-solving skills
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and teach patients. This morning we're going to talk about how you can foster that in your very own home
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It's the subject of a new book. It's called Playful by Design, Your Stress-Free Guide to Raising Confident, Creative Kids
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Through Independent Play. Joining us right now is author Miriam Sandler. She's the creator and founder of the beloved online parenting community, Mother Could
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I love this. Thank you for having me. Thank you so much. So tell us about Mother Could
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Mother Could is a parenting and lifestyle platform where all parents can come and find kids activities
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mom hacks, which is basically how I got to a lot of parents, and just really good product recommendations
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So let me ask you something, because I think I come from the generation of helicopter parents. Yes
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all over the kids kind of like you know you're from that generation well no i was that with my
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you were yeah with the kids because you see it even more now no no i'm being serious like parents
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are around their kids and you're saying give them a little space when they're young which i like yes
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giving them space will actually give them self-confidence and independence to really go
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out to the world and do all the things they need to do and that starts with play so if we're
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constantly like, hey, you got to put it up like this and you got to do it. We're literally teaching
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them that they need us in order to play. At what age do you start that? Newborn. Newborn. Leave them
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on their mat to do their tummy time. Walk away for two seconds. We obviously we need to supervise
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at all times, but give them that space. And as they get into mommy and me, as they get into
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all sorts of play activities, allow them that space to really create with their own imagination
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and to think and to have their own time and one of the things that kids love to do
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is play especially if you give them space and they love to play with play-doh
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oh yes but a lot of kids eat play-doh as well and that can be a problem you've got a solution
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i have a solution because i know how to make play-doh using things you already
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have at home that kids can eat and it's okay kids can eat and it's okay okay
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show us well the idea is not for them to eat it but if they do eat it right
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they're not going to die they're not going to die so that's great We're not going to have to take them to the emergency room
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That is correct. So, Mary, do you want to come in the middle? Yes. Yeah, come in the middle
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Okay, so first ingredient, flour. I know everybody has this at home. If not, it's at your local grocery store
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Easy. It's just a cup of flour. Just a cup of flour, and then we have half a cup of salt, which you might be like, that's a lot of salt
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but this is what's going to keep it going for six months in your pantry
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No special ingredients required You don have to refrigerate it You don have to refrigerate it Okay Cream of tartar two tablespoons It a little more complicated to get but again at every supermarket And then you going to add one tablespoon of oil
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We're going to mix this up really quickly, just like this, all your ingredients
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And here is the kicker. Flour is raw unless it is cooked
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Okay. So we include boiling water to kill the bacteria inside of the flour
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And we're going to make purple today. And I know in school they taught us to make purple with red and blue, but really it's pink and blue
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Really? So you learn something else. You learn something every single day
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We're going to mix this up and you're going to add about three-fourths to your one cup of flour
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And then you're going to see if you need a little bit more. Okay, but we're going to start with this much
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Look at that color. That's so pretty. We could have added a little more pink to make it a little more purple
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But that's the thing. You've got flexibility. Whatever color your kid wants to make, you can do it
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That is correct. You can literally make every single color of the rainbow less expensive than store-bought
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and know exactly what is inside of your Play-Doh. Look at this
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I was going to say that. Some for you. Thank you. Real Play-Doh
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Do you see this stretch? This is cool, actually. And it smells like lavender because I love adding a little bit of scent, especially for like a nighttime calming activity
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Look at this. We play. It's good for parents, too. You need this
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Yes. Yes. We connect with our children. Well, you're eating it. Of course you have to eat it
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Well, I'm testing it for the kids. Does it taste salty? Oh, it's extremely salty. Yes
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But a lift. There you go. So it's good to know that. I love that you tasted it
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So, okay, playful by design. Miriam, how did you come up with this whole technique
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Well, it all happened because my entire online platform was like, you're such an amazing mother
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I can't believe you play with your children all day. And I was like, you think that I play with my children all day
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Like, I have three kids. I have a husband, a full-time job. Like, there's no way. So I really put in all of my tips and things that I've learned along the way of motherhood
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And I put it in this book just to give parents like a pat on their shoulder
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and be like, you are doing more than enough. You are an incredible parent, and your child can play independently
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Let me show you the way. This is basically like my hand-holding to making independent play a reality for children and parents
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Have you heard responses from parents now that all of a sudden realize, oh, one, I've got more time, but two, my kid's okay if I'm not hovering over them
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That's exactly what happens. Parents gain back all of this time that they crave, and the child really grows into themselves
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and it's really a win-win for every single family. All right, Marianne Sandler
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people can follow you at Mother Could Yes they can The book is out now You got book signings Yes I do One in the city tomorrow and then two in New Jersey on Wednesday Yes JCC Manhattan I got bookends in Manhattan and in New Jersey
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And then I have Lifetown in New Jersey. And then I'll be at Temple. I'm going to be everywhere
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Very exciting. Follow her at Mother Could. And the book is great. Thank you so much
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Thank you so much. So nice to meet you in person. If you give the kids edible Play-Doh, make sure you give them water
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The salt goes a long way. Let's say it that way. I told you. Thank you so much
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All right. talking about eating, we've got the flavors of Southeast Asia, maybe taking over your brunch
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plans. All right. One of the new hot spots in New York City, pig and cow sharing a taste of what's
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on the menu and celebrity chef Leah Cohen joins us on Good Day New York. It's already one of the
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city's hottest dinner spots, but now pig and cow on the Upper West Side is bringing that same bold
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flavor to brunch. And it smells delicious around here. They're serving up Southeast Asian flavors
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with a brunch twist. Chef Leah Cohen is here to dish on the new menu. She's brought some of her
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favorites to the Good Day Cafe. Nice to have you back. Good to see you again. So why are you
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brunching now, Leah? I mean, I love brunch and I love sweets. So I wanted to bring something that
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was sweet to the studio. I love it. Okay. So did you just, you just started with the early hours
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Yeah, so we just launched brunch, I would say like a month ago. And brunch is such a big service in the Upper West Side
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Like if you go to the Upper West Side and you have outdoor seating, your place is packed
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Because everybody loves brunch because you can do, it can be a group. Some people want the burger or whatever for lunch
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You want breakfast. Everybody can be happy at the same time. So this is a dish that basically everyone should order and they should have it on their table to share
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It's kind of like our dessert since we don't really serve dessert for brunch. So this is a French toast
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So this is a French toast. But what makes it unique is we first make a bread pudding
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So we make a bread pudding and we steam it and then we cut it out and then we're searing it here right now
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So all the sides get nice and crispy. And then we'll put some sugar on there to caramelize
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And then you could do a torch or you could do it in a pan. And then that gets like a nice crust
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And then we'll probably flip it over. I mean, I thought I was fancy by using like challah bread
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from my French toast. You make a bread pudding and then... So it's a brioche bread that we turn into bread pudding
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So it's extra fancy. And there's coconut milk. You're like, where's the Southeast Asian in that
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So we have coconut milk in there. And then the caramel sauce that we make. We have the caramel is going to be made with palm sugar
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coconut milk, a little Thai chili flakes. It makes just like a teensy bit spicy And it not overly overpoweringly sweet and then we just drizzle that on top Is it that size when you get in the restaurant like a big chunk
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It sure is. Because you're usually... I don't know why I'm thinking slices when you think French toast
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No, we want it to be... Listen, we want everyone to leave the restaurant full
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You have restaurants. You know, that's the best way. People are satisfied and they're full
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They feel like they've got value for their money. Exactly. So, Leah, where did you learn to cook Southeast Asian food
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Yeah. So my mom is from the Philippines and I've been going to the Philippines since I was four years old
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And then I also spent a pretty extensive time cooking in restaurants all throughout Southeast Asia
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I basically knocked on people's doors and asked them to work for free. People were a little confused by that
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And then I came back to New York and I opened Pig and Cow 13 years ago, the one in the Lower East Side. Wow
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And cow is Thai for rice? Yes. Yes, because pork and rice is such a staple in Southeast Asian cuisine
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And then I also brought some of my other favorites. We have this ube croissant. So ube is like a purple yam
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And it is basically we treat it like an almond croissant, day old croissant that we cut and we stuff with this ube paste
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And then we bake it and top it with a little bit of coconut strips. And then this is a savory item that I brought
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It is a plate on Pat Kaprow, which is like a Thai stir fry
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So we made a sausage patty form with a fried egg and tater tots because everyone loves tater tots
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So you want to try the bread pudding slash french toast? Oh, you know what? I have to tell you something. I cannot eat another thing today
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But yes, I will in the commercial break. I don't want to do it now because I don't want it. It looks so pretty
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Thank you. I'll sample it. How are you going to sample? There's no forks or anything You got forks? I won't sample it. I'll sample it during the break. You're right
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Oh, look at that. I got you. This is the restaurant owner. She knows where to find the forks
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I know. Where are the forks? They put numb by me because they know I would eat it. All right
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And I'm going to have a little whipped cream with you. Yes, a little whipped cream. Go for it, Kurt. Mmm
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Do you get that chili flake? Just a little bit, right? Nothing like that. He's like a hint. Yes
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This is so good. Thank you. Because it's French toast, not overly sweet
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It's sweet enough. But sometimes you get it. It's too sweet. This is perfect. Leah Cohen, you are the best
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Thank you. Tell us about hours of operation. So we open at 11 until about 2.30 is the last call
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But if you get there by 3, we'll still serve you. We're probably going to open at 10
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But we're just getting our bearings right now. So for right now, it's 11
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And then we are open for dinner from 5 to 10 p.m. And we said Upper West Side location, but exactly where
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It's on Amsterdam between 80th and 81st Street. Hot area. Yes. Thank you so much, Steve
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Good to see you. Thank you, Chef. All right, coming up, still ahead
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