Chris and I were out of town for the last few days, on a self-prescribed break, our first since we moved to this coast.
It’s amazing how different New York is outside of the City. The entire state is densely populated, but with trees and lakes instead of humans. It’s at times well-mannered, at times remote, and there was so much SPACE. I unfurled my cramped fingers and toes, stretched out my arms and legs, opened up my chest and took deep breaths of cool, clean air. Then I tossed on a sweater. That’s mountain living for you.
We drove up to the Catskills, about 2 hours out of the city, and stayed in a little town close to Woodstock, but not the Woodstock you’re thinking of. That Woodstock was held 43 miles away.
We hiked a little. And we drove down twisty roads lined with trees that were in the process of changing into their autumn garb. Most were still deciding.
We shopped, and ate at diners, and slept in. It was cozy, and there was no cell phone service, so I was completely out of touch with the world! Not quite. Our lodge provided wifi service.
And now we’re back. Would you like to see pictures? Feel free to click on any image to see it at a manageable size.
I actually do have a recipe for you today, but I wouldn’t exactly call it a recipe so much as the freeform tossing together of food. Well, maybe that’s what cooking is all about eh? I’ll estimate amounts below.
I’d been hoping that we’d have the means of making s’mores while in the Catskills, but no campfires were made, nor do I think our stomaches had the capacity. No matter—I decided to compensate by making s’mores chocolate bark instead.
I realize chocolate bark is known as a holiday thing, but I worked at a candy store in college and we sold it year-round (I consumed it year-round too), so I think chocolate bark is acceptable any time. Are we in agreement here? If so, then I think we can all acknowledge that a s’mores version is the ideal fix for those who didn’t get any s’mores action over the summer.
S’MORES CHOCOLATE BARK
8 oz. milk chocolate
1/2 cup marshmallows
1 graham cracker rectangle, ground unevenly
Line a rimmed baking pan with parchment paper.
In a microwave, or saucepan or double broiler on low heat, melt chocolate. Pour it on parchment paper, smooth it out, and sprinkle with graham cracker crumbs. Plop marshmallows on top. Place the baking pan in the fridge for about an hour, until the bark is hardened.
Note: If you’re melting the chocolate on the stovetop, it’s important that the heat is on low or it will seize up. To help with unmanageable chocolate, stir in a tiny bit of vegetable oil, maybe half a teaspoon.