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Campfires, marshmallows…and peaches.
I love it when something captures the best of a season so beautifully. This video is summer wrapped up in a neat little package. Meet you at the campfire…
S’meaches by Claire Thomas
Claire Thomas shares good food, gorgeous photos, and mouthwatering videos on her site The Kitchy Kitchen.
There isn’t much better than sitting around a campfire, no laptops, no TV, just good friends, good times and of course, s’mores.
What is it that makes s’mores so awesome? Is it the crunch of the graham cracker? The smoosh of the marshmallow? Or the rich melty chocolate sandwiched inside? I think it’s the whole shebang—a combo often set aside for when we’re nestled in the woods with a flame and a stick.
In celebration of S’mores Day, here’s a s’morgasbord of gifts (see what I did there?) for roasting inside and out, at home or the campsite.
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It’s National S’mores Day and we’d like to know, how do you take your marshmallow?
On the scale from rare to aflame, do you prefer yours barely browned and bouncy or blackened and oozy?
REI got me wondering about this and more with The Art and Science of S’mores. Did you know graham crackers were named after one Rev. Sylvester Graham? Yeah me neither.
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