Looking down at my calendar, I’m stunned to see it’s already Friday. The week has flewwwn by, thanks to lots of catch up after a great trip to Monterey earlier in the week with a group of other bloggers to tour the fields of Dole Salads (I hope you didn’t miss the Instgrammed hairnet shots? Just lovely.)
I almost didn’t want to come back, Monterey is one of my favorite spots in the world. More on my trip to come next week.
What else was on my dance card? I had Mother’s Day in the mountains, I ate lettuce in a field, watched a man make art at the ocean and was dubbed the solo coach this week for Smudge’s soccer team. Please Lord, let us play our best. And a win wouldn’t hurt either.
Last weekend we packed up the kids, everyone brought a potluck dinner something or other and we headed to the canyon for a spring campfire dinner.What a way to ring in spring. There’s something that makes you feel so connected when cooking and eating in the great outdoors. I’ll soon be sharing more about our night, and the tasty vittles we devoured while negotiating with the kids to stay out of the river.
While I made this recipe a while ago and ate it whole heartedly at home with my Smudge, I fully intended to resurrect it and surprise everyone campside with S’mores In a Jar. But as will happen, time ran out and I didn’t have the chance to thrill them with its decadence. We still snacked on flaming marshmallows smooshed with chocolate in between the sweetness of yet another twist on a sweet I’ll share soon. I’m such a tease.
But in the meantime, you should totally give these s’mores a go. The sweetened up graham crust is the secret. Well, not anymore.
- Preheat oven to 350°F. Crumble graham crackers into the bowl of a food processor and process until fine. Add butter and sugar and pulse until mixtures hangs together. Transfer to a small baking sheet lined with foil and press graham cracker mixture into the bottom. Bake for 10-12 minutes or until lightly browned. Remove from oven and allow to cool then break into irregular chunks.
- To assemble jars, you’ll need 4 8-ounce canning jars or equivalent. Layer crumbled graham crackers, then a layer of pudding, then marshmallow fluff, repeating layers until ending with the pudding layer. Place 3 large marshmallows on top of the pudding, and broil on a top rack of the oven for 2-3 minutes or until tops begin to brown lightly. Serve immediately or at room temperature.
While Friday is always a great day to celebrate, you can probably tell I’ve already switched gears to weekend mode. You should too. Have yourselves a grand one.
This video is for my husband. I’ll be hiding the chain saws this weekend.
Angelina who? Heather, a friend of mine and many of yours, shares her courageous story about taking her life into her own hands, a story she hasn’t told on her blog in 7 years. Until now.
Soon enough I’ll think about pulling the canner out of the storage room and turning the air conditioner on high while I put up a few bottles of the summer’s bounty. But I don’t have the patience to wait. I want my pickling done now and these pickled pucker uppers is tops on my list.
Free fonts for tagging all of those potential Pinterest images. Aaand, full circle alert: I found them on Pinterest.
I watched the end of The Office last night. My favorite episode? When Michael burns his foot on his George Foreman grill because he fell asleep while cooking bacon. How do you even do that?
How to handle Instagram tagging to save face and keep friends
I didn’t create a grilled cheese for you this week (I know, weird right?) but this one has left me craving more.
Perspective: What will you gladly “waste” your life doing?
“Each day for the past 12 years we have been fighting the good fight of marriage, screaming at each other in the moments where the other one has destroyed us- saying the words you don’t include in your vows, like “f**k you!” or “this is over,” or “I can’t forgive you for that,” apologizing, doing the costly work of forgiving, weeping, burying those we loved most, giving our infant CPR as his heart stops in the back of our car and we race to the hospital.”
From this week: 8 whole foodie blogs you need to know about.
Vanilla Ice, ice baby. Ice blue KitchenAid that is. Did you enter to win?
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