Nothing sets the scene for Fall like New England fall foliage. Sorry LA, the east coast has got you beat here—in this one area at least.
This past weekend we were invited to a friend’s country home (thank you!) in the Berkshires (and yes, that’s a porcupine). It was spectacular. The red and orange leaves, the wood burning fireplace, peace and quiet, fresh air, moonlight, and… oh yes, smore’s and steaks.
I’ve never made smore’s indoors before and Michele… well, he had never made smores anywhere ever before (!). Maybe we were just left out of that loop, maybe this is something everyone does? I don’t know. But what a great idea—for both kids and adults! We will definitely do this again.
For those of you who don’t know (just in case), smore’s consist of toasted marshmallows and chocolate sandwiched between two gram crackers. To toast the marshmallows you can simply use a thin clean-looking stick from outside or untwist a wire clothes hanger (which is what I used to do at camp fires).
Here’s a marshmallow recipe I’m dying to try from the Smitten Kitchen.