Cherry Saturday 8-30-14

Today is Toasted Marshmallow Day.
Because the end of the July is the perfect time to enjoy hot snacks. (Honestly, do people not think these things through?)

17 thoughts on “Cherry Saturday 8-30-14

  1. Perhaps that should be the Aussie day for Toasted Marshmallow Day? Second last day of winter here and still chilly!

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  2. Well, maybe they were thinking “camp fires”…?

    Reminds me that I have a bunch of marshmallows sitting around needing using up. Maybe I should do some rice krispie treats before the kid heads back to college next weekend. Oh, yeah and some baking chocolate. Chocolate covered treats. Two birds and all that…(smile)

    Kid will be happy too.

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  3. A local restaurant serves a drink they call Creme Brulee made of vanilla vodka, rumchata, and marshmallow fluff that has been toasted. It is quite tasty.

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  4. Yeah. Try toasting them outside anytime in the summer on the desert in Las Vegas! We did it once at a party at my house after dark. Rather I should say, I made the men toast them and bring them into the house to the women!

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    1. Perhaps ol’ Frankie didn’t, but I’m sure the villagers that chased him with pitchforks and torches did.

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  5. It would not necessarily be a bad thing here. The temperature is about 71 and it rained for a while and a few toasted marshmallows along with a glass of scotch (scotch goes very well with sweet things) would hit the spot.

    Instead I planned for a 85 degree day and we are have white gazpacho with chicken spring rolls. Sigh.

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    1. Jesse – I just discovered watermelon gazpacho this summer (liked a lot) but have never heard of white gazpacho. What’s in it?

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      1. Traditionally white gazpacho is cucumber, grapes, almonds, slice of white bread and some herbs. I make mine with cucumbers (3 medium peeled), 2 cups grapes, 1/3 cup hazelnuts, sprig of dill, 2 green onions, 1 cup water and 1Tablespoon (sometimes two) of olive oil, all pureed in the cuisnart. Salt and pepper. Chill for an hour or longer. Then to serve it I put a few drizzles of olive oil on top and some snips of chives. Then I top with salad shrimp or smoked salmon and serve some extra in a bowl. Some people add yoghurt but I do not. This is one of the few recipes I make that is good for vegans and people who are on a low carb diet. This also keeps well for days in the refrigerator. Today I had the left overs which is about 3 days after I first made it and it was great. I also use a lemon olive oil because I make preserved lemons and always have a lot of lemon olive oil on hand.

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        1. For the vegans forget the shrimp or the salmon. But really I like it best with some protein since it has not much in the way of calories.

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  6. Ooh, ooh, marshmallows! that’s what I’ll make, just leave them in the oven a bit longer. I’ll need to get the gelatin and — wait. It’s August. (sigh.) Buttermilk soup with pickled cherries it is. (sigh.)

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  7. The evenings have been pretty chilly here since the middle of August — I’m worried that we will get an early winter.

    But, I found the most fabulous marshmallows, and a friend showed me the most fabulous way to eat them — the marshmallows are super-big, and when you toast them on a campfire, the toasty part comes off in one piece, and you can re-toast the inside bits, and keep nibbling on toasty bits until you are down to the stick. It really slows down dessert, and just one is really enough . . . .

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