I’ve been trying really hard to squeeze the last little bit of fun stuff out of these last two weeks of August. After all, I just started my holidays so mentally I’m a bit behind everyone else right out of the gate. It seems that while most people are heading back to school, or at the very least back to school shopping, I’m floating around the pool instead of the mall. Small miracles.
It’s surprisingly nice to have holidays later in the summer, even though it feels like it’s a lifetime away while I’m listening to everyone else talk about their summer adventures all through June and July. I’m not a fan of extreme heat or humidity, so when the nights cool off a little bit and the days are still warm but not unbearable, that’s generally when I’m at my most content.
And of course, like every year, I never get done half of the things that I say I’m going to do but that’s OK. Sometimes, the best holidays are the ones where the days are unplanned and the adventures are unscripted. Once in a while you just need to heal the soul without adding in extra clutter. And most often the best things are the uncomplicated things.
A delicious nut free treat for school, parties, bbq's, or just because!
1/2 cup butter (not margarine)
1-1/2 cups brown sugar
1/2 cup whipping (heavy) cream, at least 35%
30 - 34 marshmallows
5 cups crisp rice cereal
1/2 cup milk or dark chocolate melting wafers
1/2 cup white chocolate melting wafers
Line a baking sheet with parchment paper and set it aside.
Over medium-high heat, melt the butter and brown sugar. Whisk together to combine. Bring the mixture to a boil and boil for 2 minutes. While constantly whisking, pour the cream in a steady stream. Return the caramel to a boil and boil for 2 - 3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.
Insert a lollipop stick into each marshmallow. Dip the marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel covered marshmallow in the rice cereal. Place the marshmallows on the parchment lined baking sheet . Once completed, refrigerate the marshmallow pops for 30 minutes.
Add the milk/dark chocolate to a microwave safe dish. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted. Drizzle the chocolate over each marshmallow pop. Repeat with the white chocolate.
It’s early Saturday morning and it is pouring outside. I know I have homework that needs to be done, university is relentless, but I just can’t seem to concentrate.
The dog is sitting on the back of the couch watching the leaves of my plants bounce up and down each time they’re hit with raindrops. It’s like nature is having its own dance party and he wasn’t invited.
Two of the kids and my husband are still asleep. My one son, who has habitually risen between 4 a.m. and 5 a.m. every day for his entire life, is up so I sent him to the store for milk.
I’m going to make french toast and fresh blueberry syrup. I can’t think of a more perfect thing to do on this rainy Saturday morning.
If you like the chunks of blueberries in your syrup, then skip the straining steps.
2-1/2 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon corn starch
1/8 cup water
Combine the blueberries, sugar, vanilla, and 1/4 cup water in a pot. Use a potato masher to mash the berries. Cook the mixture over medium-high heat until it reaches a boil. Reduce the heat to medium and boil for 3 - 4 minutes.
In a small bowl, mix together the corn starch with 1/8 cup water. Stir in the corn starch mixture to the blueberries. Heat until slightly thickened. Remove from the heat.
Pour the blueberry mixture through a fine strainer, using the back of a rubber spatula to push the liquid through, leaving the pulp of the berries behind. For a smoother syrup, strain the liquid through a cheesecloth after it has been passed through the mesh strainer.