Summer is in full
swing, and in most parts of the country, that means it's time for two
seasonal pastimes: swimming and grilling. But the rules are
different in Florida, where we can swim and grill for most of the
year. (Actually, as an assistant scuba diving instructor, I pretty
much swim year round)
My family's grill
actually hasn't been touched in years. Part of that is no one wants
to deal with the trouble of cleaning it. For the most part, I don't
mind that, because I am not big on most pork or beef products and
don't particularly like the aftertaste of smoke. Call me weird.
There is one grill
food I do enjoy, and that's s'mores. I love chocolate. I love
marshmallows almost as much. One year for the Fourth of July party,
we made them with peanut butter cups instead of a regular chocolate
bar. Those were heavenly.
But save for my
morning Pop Tarts (occasionally – cookie dough is by far my
favorite flavor), I haven't had anything s'mores since the last
cookout we had at my sister's. And it's that time of year, and I
come across all kinds of s'more ideas. That made me want one even
more.
Fortunately, I
made sure to hide a couple of the sugar cookies I made earlier in the
week. A little bit of that Philadelphia Dark Chocolate Cream Cheese
and some marshmallow fluff left over from some whoopie pies I made
and I had a pretty good s'more:
Thing of beauty it
isn't. I will refrain from talking about what I think it looks like.
But looks don't matter when it's in your mouth. Yes, it's missing
the “toasted” taste and feel, but it was still pretty darn good.
I give this one two thumbs up.
Hopefully sometime
this weekend, I'll finally get to those sourdough biscuits. Until
then, eat well!
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