I spent this past Saturday night, sitting in my cousins’ backyard, alongside my girlfriend and my brother, as we awaited an outdoor viewing of The Princess Bride.
We had a fire going in their fire pit, ready to await our collection of marshmallows, chocolate squares, and graham crackers.
Yep, it was S’Mores Time.
I seriously could talk for quite some time on variations of S’Mores (seriously–try it with Peeps sometime or cinnamon graham crackers), but that isn’t the point of this blog.
Nope.
Today, I want to address The Perfect S’More.
I’ll admit that I’ve been mocked on many occasions on my approach to the s’more, but most stop their mocking when they seen what I’ve actually made and ESPECIALLY if they taste I s’more I’ve cooked.
Why?
I don’t burn the marshmallows.
I know there is a camp of people who like to quickly light their marshmallow on fire, blow them out, and chomp away. Sure, this method is quick, but it isn’t effective.
I’m a golden brown marshmallow cooker. I’ll wait for a fire to die down a bit, find a warm spot just outside the flames, or near the warm coals now developed, and SLOWLY cook the marshmallow. It will take me 5-10 minutes, as I do my own version of a rotisserie, resulting in a perfectly golden marshmallow. On really good days, I won’t have a single blister on the marshmallow.
The result?
The inside is perfectly melted. The outside has a slight crisp, but no char.
You taste chocolate, graham crackers, and marshmallow, but no char.
It’s pretty amazing.
So on this summer time Monday, I ask you…
Are you just doing a quick result that doesn’t taste that great…
OR
are you laying a foundation and taking the time to truly enjoy some incredible results?