Every Friday, we’re mixing things up with a different kind of food writing. More specifically, food poetry to be read slowly, over your morning coffee. Today, a little fun with meter and marshmallow-toasting.
Do you have your camping essentials yet? No? We’ll wait.
Shop the Story
When you do, gather them up and head out to make a fire -- fall breezes like these are made for huddling around a campfire, blankets at the ready and hot tea in hand. We’d be remiss if we didn’t remind you to bring s’mores fixings, though, so today, we have a poem for you that’ll do just that.
Read this and tell us, what’s your roasting style?
Toasting Marshmallows by Kristine O'Connell George
Written by: Kenzi Wilbur
Popular on Food52
2 Comments
Andyswife1991
September 29, 2012
I roast marshmallow both ways. The first 2 are carefully turned and browned to perfection then I char the outside of the next 2 slipping off the outer bit and eating it before charring the next layer.
Kenzi W.
September 30, 2012
So methodical. I think I always try for the careful roast, but it (almost ALWAYS) leads to some kind of marshmallow fireball, in the end.
See what other Food52 readers are saying.