It is 109 as I type. Lows of 105 are forecast for later this week.
Burrrrrrr. Somebody bring me a sweater.
As a heat weenie, I’ve whined about the north state’s heat since the July I was 5 and our family moved from Canada to Redding and I withered for what would be only the first of many times in Redding’s heat.
My mother said that only mad dogs and Englishmen would live in Redding’s heat, but she must have been wrong about that, because I’m neither, and I’m still here, and many of you are still here.
We could whine about the oozing lipsticks and crayons that ruined our car’s interiors. We could whine about windshields that cracked during a car wash. We could whine about torturous outdoor weddings that produced fainting brides and weeping cakes. We could whine about scorched gardens and parched soil. We could whine about metal playground slides that should display warning labels.
Nobody likes a whiner.
To accompany my new no-whimpering attitude adjustment, I put Redding’s heat to good use last week. I turned my Prius into a mobile oven.
I baked s’mores while I ran errands. I chose s’mores because I had many bars of chocolate, jars of marshmallow creme and boxes of graham crackers left over from ArtHop’s first birthday party in Library Park.
Earlier that morning I assembled the cold s’mores and placed them in a metal tin, which I put in the back of the car. I went about my day with many stops and starts and stops and starts until my final stop, Kelly’s house for a little computer camaraderie. (We don’t do meetings.)
I opened the tin and offered s’mores all around. Everyone loved them. The s’mores were warm – nearly hot – and the chocolate had completely melted – maybe too much. Truth be told, they were less messy to eat after they’d acclimated to the Brewer house, when the chocolate had settled down and wasn’t so runny.
The s’mores stayed warm and delicious all afternoon.
Let’s see, what shall we bake next in Redding’s natural oven?
I’m taking suggestions. In the meantime, I must go check on some sweet potatoes I left outside in a metal bowl full of water. I’m sure they’ve boiled by now.
Lucky me. I always wanted an outdoor oven.
Redding’s Oven S’Mores
1 vehicle 1 Redding summer day, or anywhere that routinely delivers 100+ temps Graham crackers Marshmallow creme (or large marshmallows) Chocolate bars (I used Hershey’s Special Dark)Break graham crackers in two, following the dotted line.
Spread some marshmallow creme on both pieces of graham cracker. Place a square of chocolate on one marshmallowed graham cracker, then top the chocolate with the other graham cracker (yes, marshmallow-side down).
You’ve made one s’more sandwich. Congratulations.
Repeat these steps until you run out of one of your three ingredients. Eat the balance of what remains, and hope it’s chocolate, and not marshmallow creme.
Line a metal box (or Tupperware) with parchment paper or waxed paper. Put one layer of s’mores on the paper, being careful to not let them touch. (The marshmallow will expand and ooze in the heat, which reminds me, don’t go overboard on the marshmallow creme. A little goes a long way.)
Cover that layer with parchment paper, then place another layer of s’mores on the paper. Reat until you run out of room or s’mores.
Place the container in the back of your car. If you have a trunk, that’s even better.
Drive around, or leave your car parked and let Redding’s oven work its unconventional magic.
Your s’mores will be ready to eat in probably 30 minutes to an hour, but it’s OK to let them hang out all day. Enjoy.
