Mini Marshmallow Brownie Pies - the Marshbrowpie

Orange and chocolate are a flavor marriage made in heaven. With a buttery crust, these bite-sized delights aren't as sweet as s'mores pies made with graham crackers. And since they're made in mini muffin tins, you can grab - and eat - a handful.

Earlier this month, the Ghirardelli Chocolate Company held a social media contest. Participants simply had to make something chocolatey and yummy and use the hashtag #SweetestSecret.
After a looooooooong semester of school, work, physical therapy, and general parenting/wife-ing, I needed to relax, and an afternoon spent with Watson and Sherlock in the kitchen was definitely a great way to unwind.
Now, I am good at making exactly two things in the kitchen: marshmallows and pie. I'm terrible at cookies, have no patience to make and decorate cakes anymore, and, more than anything, I just really like marshmallows and pie.
As such, I decided to take the pie crust I had in the freezer and make mini pies. But marshmallows in pie crust? Boring. And not really a great way to feature, you know, Ghirardelli chocolate.
But marshmallows on top of a brownie that was in pie crust?
WINNER WINNER BROWNIE PIE DINNER.
Literally.
Ghirardelli liked one of my Instagram snaps so much that I was one of the winners of the contest.
How awesome is that??????????????

The winning snap!

For my "efforts" (can we really call it that if I was simply having fun in my kitchen?), I received a lovely package of Ghirardelli chocolate and baking supplies, and I'm so excited to use them all.

Clockwise, from top: Williams Sonoma cookie cutters, unsweetened cocoa powder, bittersweet chocolate, white chocolate chips, bittersweet chocolate chips, a SILPAT, Williams Sonoma stainless steel spatulas, chocolate sauce

Mini Marshmallow Brownie Pies (Marshbrowpies)
Yield: 4 dozen

• One batch No Excuses Pie Dough (or enough of your favorite pie crust for a two-crust pie; if you don't have a favorite pie crust recipe, you do now)
• One batch Perfect Fudge Brownies batter (or your favorite brownie recipe; this should be your favorite brownie recipe)
• One batch triple orange marshmallows (below)

Note: you're going to have both leftover brownie batter and marshmallow cream, so follow instructions to prepare a pan for the brownies and a pan or moulds for the marshmallows. The brownies will be good snacks to give to people who for some reason don't like pie and/or marshmallows (yes, Virginia, they do exist), and the marshmallows are excellent in coffee or cocoa or as snacks for people who don't like chocolate (or are allergic to it, as some people are).

For the pie crusts:

Roll out the dough (see original post for directions). Using a cookie cutter slightly larger than the diameter of the mini muffin tin, cut out small circles. If you don't have a cutter the right size, you'll find that an average drinking glass will do the trick. Cut out a small triangle so your circle looks like PacMan. 

Using a finger dipped in cold water, seal the two sides together to make a cone shape; place into ungreased, unlined mini muffin tins.
Chill for at least thirty minutes. In the meantime, preheat your oven to 375°, and prepare the brownie batter.

For the brownies:

Prepare brownie batter according to directions. When the batter is mixed, add a teaspoonful of the batter to each of the pie crusts.

Bake at 375° for 9-10 minutes. Cool for at least ten minutes before adding the marshmallows.
Pour the remaining batter into a prepared pan, and bake for slightly less than the recommended time, checking frequently. I recommend breaking up Ghirardelli peppermint bark and sprinkling it over the batter so that you have peppermint brownies, especially yummy during this time of year.
You want the mini pie brownies to still be soft enough in the middle so that they collapse. If they do not collapse, press down the centers a bit once they cool enough to handle.

For the marshmallows:

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold orange juice
• 1/2 teaspoon salt
• 1 tablespoon orange extract
• 1 tablespoon orange zest
• 3 cups sugar
• 2 cups corn syrup (or rice syrup; agave nectar might also work)
• splash orange juice
• powdered sugar/corn starch mixture in which to toss the marshmallows
• Additional zest, for sprinkling

Combine the juice, salt, and orange extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and whisk to combine, being careful to get rid of any lumps.  Set aside.
For the extra marshmallows: spray a 9X13 pan with either pan spray or coat with oil.  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.
Alternately (and this is what I've started doing since my last marshmallow post), you can use silicone moulds, making sure to spray them with either pan spray or coat them with oil. You'll need enough moulds to make approximately 60 marshmallows (this is three Wilton baking moulds or 4 Chicago Metallic marshmallow moulds).

Bring sugar, syrup, zest, and and a splash of juice to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

To assemble marshbrowpies:

Working quickly before it sets, add the marshmallow cream to the brownie pies. 

Pour the cream into two 16" piping bags, each prepared with a tip (I use a 5). Pipe a small amount into each brownie hollow.
If you don't have piping bags, you can pour a well-oiled teaspoonful of marshmallow cream into the hollows created when the brownies collapsed. 

Either pour or pipe the leftover marshmallow cream into a prepared pan or moulds.

Lightly dust orange zest over all the marshbrowpies. Follow that by sifting the corn starch-powdered sugar combination over the top of all the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.
To remove, simply use your finger or a knife to pop each one out. Remove any excess dusting powder, and sprinkle with leftover zest if you like.

These will stay in an airtight container for about a week (or however long they last before being eaten).

Of course, you could make almost any flavor of marshmallow here. I have also made these using salted caramel mallows. But I do think that the boldness of a citrus pairs so well with the chocolate that it's worth starting with.

Thanks so much to Ghirardelli for the #SweetestSecret fun, and of course for the wonderful gifts. The contest was a great way to end my semester and get back in the kitchen, and all of the goodies will be used with glee.

Disclosure: While I do use Ghirardelli chocolate for all my baking, my only "earnings" was the items that I won in this contest (all of which are pictured above). I have not been compensated for my enthusiastic use of Ghirardelli in this post or any other posts that may encourage use of their products, although I still encourage use of their products, because it's really good stuff.

Horchata Marshmallows

I dream about horchata.
It may be my spirit animal drink.
I've raved before about the amazing horchata that Jeanne's husband TCP made for us during our big OKMH meet up in Houston earlier this year, and I could truly wax poetic on how drinking it basically tastes like fairies are dancing on my tongue.
It's seriously that good. Make it. You're welcome.

But instead of waxing poetic, I channeled my enthusiasm into making yet another treat inspired by this most delicious of concoctions. Because horchata ice cream just wasn't enough.
I do not regret my decision.

These marshmallows are so good that I told Husband to get the ones I didn't ship off to Kirsten (and I had to seriously think long and hard about shipping them instead of keeping/eating them) out of the house.
Which he didn't do.
So I ate them.
I do not regret my decision.

Horchata Marshmallows
adapted from Jenni Fields's Pastry Chef Online and inspired by TCP's Horchata

For the horchata starter:

• 1 cup long-grain white rice
• 2 1/2 cups gently boiling water
• 1 3" Mexican cinnamon stick (canela)

For the marshmallows:

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold horchata starter
• 1/2 teaspoon salt
• 1 tablespoon Mexican vanilla extract
• 3 cups sugar
• 2 cups corn syrup (or rice syrup; agave nectar might also work)
• 1 tablespoon cinnamon (optional)
• splash water
• powdered sugar/corn starch mixture in which to toss the marshmallows

Combine the rice and boiling water in a blender (you may want to allow the water to cool just slightly before you turn it on, or things could go….awry); blend for 90 seconds. Add the canela; cover the blender jar and allow to sit on the counter overnight or up to 48 hours. Strain liquid through a fine mesh sieve (discard the rice and canela) and refrigerate until completely chilled before beginning the marshmallows.
Combine the horchata starter, salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and whisk to combine, being careful to get rid of any lumps.  Set aside.
Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar, syrup, and cinnamon (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Using a serrated knife, cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last).

Some serving suggestions (if you want to be more refined than cramming them straight into your mouth):

• These are excellent in coffee.
• They would be just as excellent as a topper to Kirsten's Mayan Hot Chocolate (this would also be a great gift pairing….if you can handle giving them up).
• They would be fantastic over ice cream.
• Ghirardelli now makes a cinnamon crunch chocolate square that would likely be a perfect mate in a s'more.
• I imagine they would also be great in coffee that had a splash of Frangelico. Probably. I haven't tested that theory….

However you take your mallows, I encourage you to enjoy them with friends, since friends make life sweeter than any marshmallow can.

Pumpkin All the Mallows!

I have a confession.

I do not like pumpkin.

I don't like pumpkin pie.  I don't like pumpkin lattes.  I don't like pumpkin ice cream.

Pumpkin: blech.

But aside from Husband and myself, most people I know look forward to the first day of Starbucks pumpkin latte season fall like it's Christmas in order to get their mitts on some pumpkin goodies, which are then hoarded like Gollum's Precious.
Who am I to rain on the pumpkin parade?
As such, when my favorite group of food bloggers decided to get together for Pumpkin Week, I needed to get on the bandwagon.

So naturally I decided to make pumpkin marshmallows.

Now, if you'll allow me to get on my soapbox for a moment...
*clears throat*
The pumpkin marshmallows you can buy at any local grocery store do not have any actual pumpkin in them.  What they DO have is "natural and artificial flavors" as well as Yellow 5, Red 40, and more.
Mmm-mmm-mmm.  Yellow five.... My favorite.

Not that I am touting my marshmallows as a healthy food by any stretch of the imagination.  But I'd like to think that a candy made with real pumpkin and no artificial colors is at least a teensy bit better on the scale of Things That May or May Not Kill You Someday if You Eat Too Many of Them.

I'm pretty sure they also taste better.

Most of the pumpkin marshmallow recipes I've found whip in a bit of pumpkin puree at the end of the mallow-making process, and while that will certainly bring the pumpkin flavor out, I felt like I needed to ensure that the flavor had some serious depth in order to appease the pumpkin lover's palate.  To get that, I used both a "pumpkin water" as well as a pumpkin spice syrup, which can also be swirled into your morning coffee.  This method might take a bit longer to make, especially when compared to those store bought Pillows of Horror, but in the end, my happy taste testers can verify that this is a mallow worth its spice.

Pumpkin Marshmallows
adapted from Jenni Fields's Pastry Chef Online

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold water mixed with 2 Tbsp of chilled pumpkin puree (the "pumpkin water")
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups sugar
• 1 cup corn syrup (or honey or rice syrup)
• 1 cup pumpkin spice syrup (recipe below)
• splash water
• powdered sugar/corn starch mixture in which to toss the marshmallows

Combine the "pumpkin water," salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and stir to combine, being careful to get rid of any lumps.  Set aside.

Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar and syrups (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last). 

I did try out the marshmallows with a bit of cinnamon with the powdered sugar and corn starch mixture, but I felt that this made the flavor lean too heavily in favor of cinnamon, but if that's your jam, you get down with your bad self.

Pumpkin Spice Syrup

• 1 cup water
• 1 cup sugar
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon
• 15 whole cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla (or more, if you like - I like)

Combine all ingredients in a medium saucepan and heat over medium to medium-high heat while the sugar dissolves.  Continue to heat until the mixture reaches a boil.  Turn heat to low and simmer until the liquid has reduced slightly (to a syrupy consistency).  Cool to room temperature, and immediately strain through a very fine mesh sieve or even cheesecloth.  Set aside until ready to use.

Now, a major shout-out to my girl, Megan, an affirmed pumpkin aficionado. Last month, as I started to work on the recipe, I sent her my first batch of both the syrup and the marshmallows.  In addition to helping me determine the proper balance of flavors in the syrup (I had my suspicions, but it helps to talk to someone who actually partakes in pumpkin lattes....), she also told me that her husband Ben had been putting the marshmallows in his coffee, so there's THAT.  You're welcome.  Thanks, Megan, for helping me get a syrup that is neither too sweet nor too spiced, but one that puts all the flavor of fall into whatever medium you like best!

Can't get enough pumpkin?  Then you're in luck - the Theme Weavers are at it again, so just peruse through these recipes to get your fill, and then come back for more!

• Pumpkin Cinnamon Rolls (Kirsten - Comfortably Domestic)
• Streusel-Topped Pumpkin Loaf (Beka - Kvetchin' Kitchen)
• Pumpkin-Hazelnut Waffles with Cinnamon Honey Butter (Jeanne - Inside NanaBread's Head)
• Pumpkin Pie Macarons (Carrie - Bakeaholic Mama)
• No-Bake Bourbon Pumpkin Cheesecake Caramel Cones (Megan - Wanna Be a Country Cleaver)
• Creamy Maple Bacon Pumpkin Risotto (Shanna - Pineapple and Coconut)

And later this week, we also have:

• Pumpkin Doughnuts with Cream Cheese Icing and Candied Pepitas (Anne - From My Sweet Heart)
• Marbled Pumpkin Gingersnap Tart (Kat - Tenaciously Yours,)
• Pumpkin Spice Cake with Maple Frosting (Mads - La Petite Pancake)
• Pumpkin Mousse with Candied Squash (Lauren - Climbing Grier Mountain)
• Pumpkin Kiss Cookies (Kirsten - Comfortably Domestic)
• Savory Pumpkin Tart (Madeline - Munching in the Mitten)
• Pumpkin Scones (Beka - Kvetchin' Kitchen)
• Pumpkin Ice Cream (Monica - The Grommom

She Put the Lime in the Marshmallow, She Ate it All Up

If we're being honest, I tend to prefer lime over lemon.  With the exception of lemon curd, which is one of The Best Things Ever, I just feel like lime is a little more exciting in things.

Thus, with the success of my attempts with lemon and orange, it was only a matter of time before I put the lime in the marshmallow and ate it all up.

Lime Marshmallows

adapted (once again) from the irreplaceable Jenni at Pastry Chef Online

• 4 1/2 Tbsp gelatin (about 5 envelopes)
• 1 cup plus 2 tsp cold water (I also added a splash of lime juice, for giggles)
• 1/2 tsp salt
• 1 tsp lime extract
• 1 Tbsp lime zest plus more for tossing
• 3 cups sugar
• 1 cup corn syrup (you can also use rice syrup or honey)
• 1 cup lime syrup (formula below)
• water
• combination of corn starch and powdered (icing) sugar, about 1:1 ratio

Combine the water, lime zest, and lime extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and stir to combine, being careful to get rid of any lumps.  Set aside.

Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar and syrups (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer from light speed all the way to ludicrous speed.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, in a coonhound-proof area for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last).  Sprinkle with a little extra lime zest for a bit more of a zing, if you like (I like).

Lime Syrup

• equal parts sugar and water
• as much lime zest as you want

Heat all ingredients so that the sugar dissolves completely.  Allow to simmer until the syrup is slightly reduced.  Cool completely and store in the refrigerator.  When ready to use, strain out the zest.

I've seen some ingredients strain the zest when the syrup has cooled, but I think it packs a bigger punch if it's allowed to steep for a day or so.  It's up to you.

Like the lemon marshmallows, these beauties offer a tart accent that offsets the sweetness of what is essentially sugar, sugar, and more sugar.  It's a rather unique taste combination that offers a hint of the relief from the Arizona heat that's found in lemonade and lime slushies.  I can almost feel the double digit temps again when I have seven three one of these marshmallows.  Ahhhhh....

So Easy a Caveman Can Do It - But I Can't

Over the last few months, I've realized that I've kind of plateaued in my attempt to get rid of some of that "stubborn belly fat" that all those commercials for wonder supplements and crazy workout DVDs love to talk about.  It's not stubborn.  It's an unwelcome guest, and I'm kind of tired of it having way overstayed its welcome.  

So I've been looking at how I can step it up.  Not just so I can more easily slip into a pair of pants, but also so that I know I'm healthier.

For a long while, I've really reduced my meat consumption.  I really really really don't care for chicken. When I was pregnant with HRH, it was a huge aversion to me, so much that when I tried to buy some of those pre-cooked strips for the Husband at the store one day, my knees buckled and I thought I was going to pass out.  Ever since, I can only handle it if it's REALLY well made, and I have to REALLY want it.  I also have tried to cut down on red meat, especially because of the many links between red meat consumption and a greater risk of colon cancer (among others).  

And I like most vegetarian protein sources.  I love beans.  I really like tofu.  Quinoa is great.  Tempeh - meh (see what I did there?); that's really the one thing that I've had that I didn't really care for.

But nothing seemed to be working.

I decided, then, to take a week and try a modified paleo plan.  I say modified because I did use a "paleo for runners" approved foods list, which includes more starchy veggies like sweet potatoes and squash.  Apparently a non-runners paleo diet doesn't allow for them.

Basically, the paleo diet is, from what I understand, supposed to mimic the ingredients that our very ancient, probably much hairier forefathers would have eaten.  Of course, this means no processed foods, but it also nixes all grains, dairy, and sugars (although some sites allowed maple syrup and honey because those were natural sugars, and I can totally imagine an early Homo sapiens risking life and limb for a handful of honey like he were some Ice Age Winnie the Pooh).  Probably the most restrictive aspect for me, though was that it didn't allow for legumes or beans.  Even though I love me some rice and white breads, rarely a week goes by that I don't have beans with at least two meals.  But I was determined to try this to rev up my body's vacationing fat burning abilities.

I created a meal plan for the week and headed to the grocery store.

First of all, holy sticker shock, Batman!  I haven't actually bought meat that wasn't turkey necks for Zooey or bacon in a really long time, apparently, because when I picked up a small package of ground beef, I thought I was going to have to take a second mortgage out on the house.  Yikes.

I admit that on top of my mandate that I would still be enjoying my morning coffee with half-and-half and cinnamon sugar, I did "cheat" during one meal.  One of my friends and I had lunch, and I had a beer.  Beer, as you know, is made from grains - gluten-y grains - so it's waaaaaaaay up on the Verboten Items List.  But I also don't want to be that person who puts the kibosh on every restaurant suggestion because it doesn't work for my super restrictive diet plan.  "Oh, no, that place doesn't work for me.  I can't eat anything that casts a shadow past 1:00 in the afternoon on Tuesdays."  

Interestingly enough, that evening, I felt TERRIBLE.  Like you might right before you get sick.  Achy, tired, tempting fate by trying to NOT get a headache.  Just...blah.  And then I got cranky because I didn't feel well, so it wasn't the most pleasant evening.

I can't say with absolute certainty that this was all caused by the grains.  But it was interesting nonetheless.  

At the end of the week, I knew that this plan isn't for me.  That isn't to say it's a terrible idea.  I really like certain aspects of it.  But I think that it's more of a diet than a lifestyle for me at this point in my life, and restrictive diets never work.

What I DO think I can take out of this experience is that I don't necessarily need to embrace the red meat again, but I can bid a fond farewell to grains more easily than I thought.  And that's where I think I can improve my eating habits.  While I'll be welcoming beans back to my diet very soon (hello, Cuban dinner plans), I'm not sure that I'll be so quick to nab a loaf of bread to go along with them.  I'd love to experiment with gluten-free grains and work to reduce the amount of corn-based products I consume.  While I didn't weigh myself at all this week, I do feel less full around the middle, even though I've felt like I've eaten a lot more than I usually did.

One big success is that I was able to stick to my meal plan.  I made it a lot more simple and relied a great deal more on leftovers for lunch and dinner repeats, and I think that's where I've gone off the rails before.  I'm hoping to be more consistent with that as well.

Where have you been successful in modifying your food lifestyle to make healthy changes?  What are you willing to "give up"?  What are non-negotiables for you?

Raspberry Marshmallows - Served Two Ways

Ever since I made that batch of lemon marshmallows back in February, I've been obsessed with them.  I mean, OBSESSED.  I can't stop thinking of fun, delicious flavors to try out.  So far, I've also managed to make:

• chocolate stout mallows (for St. Patrick's Day)
• orange mallows (not enough orange flavor, but I'll be playing around with this one)
• strawberry mallows (same as above)
• apple cinnamon mallows (tasty now, these will be amazing in the fall)
• piña colada mallows (for a review of them, check out Kat's post here)

The rest of my list will keep me playing with corn syrup and gelatin for the next two years at least.  So you should probably go out and buy stock in said corn syrup and gelatin now before the share price quadruples.
It shouldn't really come as a surprise, then, that this round of Theme Weavers shenanigans sees me adding raspberry marshmallows to the list.  Happy Berry Week, everyone!

Truthfully, marshmallows are not difficult to make.  They require sugar, heat, a candy thermometer, and a little patience.  And a spouse who doesn't mind that your kitchen is a cloud of powdered sugar for about 24 hours.  Once you get the procedure down, then it's a matter of experimenting with those different flavors.  As you may guess, I'm not a fan of adding artificial flavors to my foods, so if I'm going to make a flavored marshmallow, that flavor needs to come from The Real Deal.
The two traditional ways to have mallows are, of course, the s'more and atop hot cocoa.  While the former is a fantastic summer - and year-round - treat, just the thought of hot cocoa at this time of year makes me want to melt.  The good news is that The Internet has a summery option that was the inspiration for the milkshake below.
I hope that you decide to try your own hand at marshmallows; you'll see not only how easy they are but also how much more tasty than their factory-made counterparts.

Raspberry Marshmallows
adapted from the wonderful Jenni at Pastry Chef Online

• 4 1/2 Tbsp powdered gelatin
• 1 cup plus 2 Tbsp cold raspberry puree (see note)
• 1/2 tsp salt
• 1 tsp vanilla extract (preferably homemade)
• 3 cups sugar
• 1 cup corn syrup
• 1 cup raspberry syrup (see note)
• powdered sugar
• corn starch
• freeze dried raspberries (you can find these at Whole Foods)

Pulverize the freeze dried raspberries using a spice grinder (our coffee grinder has been appropriated for this purpose).  Add the powder to a 1-1 mixture of the powdered sugar and corn starch; this will be your coating for the mallows.  I usually use about a cup of each, but I also tend to be coating-happy, hence the aforementioned 24-hour powdered sugar cloud.
Add the puree to the bowl of your mixer.  Bloom the gelatin by combining with with the puree, salt, and vanilla.  Make sure there aren't any chunks or clumps.
Spray a 9x13 pan with pan spray or olive oil (I like to use my Misto for this).  Make sure every inch is lubed up.
Line pan with plastic wrap.  Make sure that it's firmly pressed down and that there are no bubbles.  Spray/oil the now plastic-wrapped pan again.  This might seem like a weird step.  Trust me; there's a reason.  You're not just spraying an aerosol can for a contact high giggles.  Dust the bottom and sides of the pan with the raspberry powder-cornstarch-powdered sugar coating mixture using a fine mesh strainer or sieve.  Make sure you can't see the plastic wrap through the coating.
Set the pan aside, and turn your attention to the stove top.  In a large-ish, heavy sauce pan, combine the sugar and the syrups as well as a splash of water.  Bring the mixture to a boil.  Cover the pan and allow to boil, undisturbed, for about 3 minutes.  Then, uncover it and monitor the temperature.  You need the sugar to heat to the soft/firm ball stage - above 235° F but not over 244°F.  Jenni suggests the higher temp, but don't let it get any hotter, or else you'll have to start over.  That would suck.
When the temperature reaches 240°, turn your mixer on to low or medium low; you'll need to use the whip attachment.  Because you're gonna whip it good.  Actually, you're going to whip it well, but I guess proper adverbs don't sell records.
Once the sugar-syrup mixture has reached 244°,  remove it from the heat and pour directly into the mixing bowl.  Be careful; this is hot (duh), so the speed should be low enough that nothing splashes out and burns you like that acid burned Harvey Dent in the second Christian Bale Batman movie.
Once you've added it all, turn up the speed to medium and allow to whip (good/well) for a few minutes before really cranking it up to top speed.  Now whip it into shape; shape it up - get straight.

I cannot discourage you from playing this while whipping the mallows into shape - in fact, I whole-heartedly encourage it, as I do singing along to it at the top of your lungs.  I'm pretty sure it helps the process.
But I digress.
You'll know you're done whipping when the mixture is about tripled in volume and it begins to pull away from the sides of the bowl in slender, delicious threads.
Turn off the mixer, and pour the mixture into your prepared pan.  A very large rubber spatula, liberally coated with olive oil is helpful to get the remnants from the bowl to the pan.  The marshmallow cream should completely fill the pan.  Spray the top of the cream to smooth it out.
Sift the coating over the entire top of the pan, making sure that none of the shiny marshmallow surface shows through.
Now here's the really hard part.  Set the uncovered pan aside for several hours so that the marshmallows can set.  I like to make them in the evening so that they can set up overnight, and then I can have marshmallows for breakfast finish the process in the morning.  I also like to keep them in the microwave, but that's really because it doubles as a coonhound-proof food storage device.  Zooey doesn't understand that the marshmallows aren't for her.
Once the marshmallows are set, you can cut them into squares.  Giant, fluffy squares of deliciousness.  I've tried a pizza cutter, kitchen shears, and a serrated bread knife.  What works best for me is the knife. Now here's why the plastic wrap layer in the pan is so key.  To remove them from the pan, turn the pan upside down on a large cutting board, and then flip it over.  Then remove the plastic wrap, and voilà!  Your marshmallows are naked and ready for cutting.
Toss the marshmallow squares (or, if you so wish, liberally oil a shaped cookie cutter and make fun-shaped mallows) into the coating mix before storing in an air-tight container for up to two weeks.  However, if you make one of the two goodies below, they might not last 2 days.

Notes:
1) While fresh raspberries would be awesome, I prefer to use frozen organic ones.  Thaw them out and puree them, with the juice.  You may need to add a bit of water as well; you don't want it to be too thick.  If you have leftover puree, it's really fantastic on top of ice cream or in a salad dressing.  Or just chugged from the blender cup.  I've heard.
2) For raspberry syrup, you could make a simple syrup infused with raspberries or make a reduction of some raspberry juice (or all natural cran-raspberry juice, if you can't find just raspberry juice).  It's up to you.  For these mallows, I went with the latter, simply for convenience purposes (we had cran-raspberry juice in the refrigerator).

Of course, homemade marshmallows are fine on their own as a complete meal snack.  But they are made even more heavenly when combined with other wonderful goodies, like these s'mores and milkshake.  The s'mores aren't really a "recipe" - most people know how to make s'mores (except for that one crazy woman on that Jeff Foxworthy baking show who didn't even KNOW what a s'more was - WHAT?), so I've basically explained the assembly steps (although that is probably obvious from the photos, huh?).  The milkshake is, in a word, brilliant.  If you use enough of the mallows, you'll really be amazed at how the toasted flavor comes out.  And since I can't wait until winter comes to enjoy a beverage with mallows floating on top of them, this is the perfect way to stay cool and get my cocoa fix.

Raspberry S'mores

Place 2-3 fresh, organic raspberries on top of a graham cracker.  And by the way, since you made your own marshmallows here, you might as well make some homemade graham crackers.  Too hard, you say? Well, if you can make a pie crust or a chocolate chip cookie, you can make graham crackers.  Try Jenni's graham cracker recipe.  I did, and I regret nothing.
On top of the raspberries, place a Ghirardelli dark chocolate and raspberry square (if you really don't like dark chocolate, you can use the milk chocolate version, but since dark chocolate has nutritional benefits, and we're using fresh fruit and a whole wheat flour-based graham cracker, basically I'm telling you that this is a health food).  Have another graham cracker at the ready.
Toast your marshmallow.  You could do this in the broiler if you wanted to, but homemade mallows have a lower melting point, so we usually bust out the crème brûlée torch.  Plus, Husband likes to set things on fire with the torch, so this is a fun activity for the whole family.  If you DO use the broiler, do NOT walk away; watch the mallows carefully.  Place your toasted mallow on top of the chocolate immediately, and add your top graham cracker.  Smoosh down, being careful of gooey deliciousness that will attempt to escape the confines of the cracker.  Devour.  Repeat as needed.
You may notice that in these photos, the top graham cracker is falling off the s'more.  It's true.  These guys are so big that you're going to need to unhinge your jaw and inhale them like a python, but in truth, you're going to make a mess of yourself regardless of how daintily you may try to enjoy a s'more.  Embrace the mess, people.  Just make sure you have some wet wipes at the ready before you do any of this.  Also a glass of water.  Maybe just sit outside and have the hose ready for when you're done.  Whatever.  It's summer, right?

Chocolate and Toasted Raspberry Marshmallow Milkshake
adapted from this version of Spike Mendehlson's Toasted Marshmallow Milkshake

• 2 cups chocolate ice cream (if you have the room, make your own - since my freezer is full up of frozen edamame and seafood stock, I went to Udder Delights and got their version)*
• 1/2 - 1 cup fresh milk (depending on how thick or thin you like your shakes)
• 8-10 ounces raspberry marshmallows plus a few more for garnish ( I maybe used 12, just for good measure)
• 1 tsp vanilla
• handful fresh raspberries (for garnish)

Toast the marshmallows (see the comment above about the lower melting point of homemade mallows).
Toss the toasted marshmallows, vanilla, ice cream, and milk into the blender and mix until the marshmallows are fully incorporated.  Pour into glasses and garnish with the raspberries and remaining marshmallows.  Drink immediately.
These would also not suck with a shot of Chambord or Godiva liqueur.  I'm guessing.  I don't know.  It's just a hunch, which you may or may not want to test for the purposes of science.  Just remember to drink responsibly if you choose to take this route.

*Another delightful ice cream flavor that you can use is a white chocolate raspberry, for (hopefully) obvious reasons.  Vanilla would also work well in a pinch; after all that's what the original recipe calls for.

Thanks for sharing Berry Week with us.  If you haven't had the chance yet, please check out the other incredible berry recipes from the other Theme Weavers:

• Fresh Strawberry Pie from Kirsten (Comfortably Domestic)
• Berry Sangria from Mads (La Petite Pancake)
• Annie's Blackberry Cake from Jeanne (Inside NanaBread's Head)
• Summer Berry Terrine with Mascarpone Whipped Cream from Anne (From My Sweet Heart)
• Vanilla Gelato with Peach-Blueberry Compote and Honey Whipped Cream from Lauren (Climbing Grier Mountain)
• Strawberry Smash from Kat (Tenaciously Yours,)
• Strawberry Basil Sorbellinis from Megan (Wanna be a Country Cleaver)
• Strawberry Rhubarb French Toast from our newlywed, Haley (The Girly Girl Cooks)
• Gluten Free Papaya-Berry Crisp from Monica (The Grom Mom)
• Black Raspberry and Cherry Pie with a Gluten-Free Crust from Christina (Buffy and George)
• Blackberry Cobbler Ice Cream from Theme Weavers newbie Shanna (Pineapple and Coconut)
• A Pacific Northwest (PNW) 75 from Beka (Kvetchin' Kitchen)
• Cherry Clafoutis from Madeline (Munching in the Mitten)

Now, before you go, tell me - what flavor of marshmallow would YOU like to snack on?

Stride Box - May 2013

This month, I received my inaugural package from Stride Box, one of the handful of companies recently popping up to send subscribers a variety of goodies each month.  I have a few friends who order Birch Box, which is the same concept but with makeup, but since I 1) rarely use makeup and 2) have gone all crunchy with my skin care routine, I knew that wasn't the route for me.  But Stride Box, created for runners, was right up my alley.
I signed up in April, but since that package was already sold out, I had to wait breathlessly until May.
The day that it arrived, HRH also received a sock monkey dressed as a chicken that plays "The Chicken Dance" from one set of grandparents.  Yes, they are in so much trouble.  No, they are not sorry.
But I'm pretty sure I got the better of the two packages anyway:

• Perfect Fit organic/vegan vanilla protein powder (there were a few recipes as well, and I'm looking forward to trying the strawberry smoothie suggestion)
• Jelly Belly Sport Beans (I've had these before; it's hard not to want to eat them like regular jelly beans)
• Just Great Stuff fruit bar (organic, gluten-free, and vegan)  in superberry + acai
• The Klitch footwear clip 
• Bottle Bright bottle cleaner (especially helpful for the dang hard water we have in Arizona)
• Vi Fuel vanilla endurance gel
• Bonk Breaker peanut butter and jelly Bonk Bites Bar
• Pro-Tec Athletics blister protectors
• Honey Stinger cherry cola energy chews

I've already had the fruit bar; I confess I had it for a snack rather than before/after a run.  It was pretty tasty, although it wasn't as fruity as I had expected.  The cashews (the first ingredient on the list, which I read after I plowed through the bar itself) definitely played a role in the taste.  I haven't broken into the jelly beans, but I know that I like them, although they aren't the best snack to have when it's chilly out, so they should be perfect for those long runs during this summer, when it will be hot even before the sun comes up.

I'm looking forward to trying the Vi Fuel; if I like it, I'll be curious to try their peach cobbler flavor.  I usually like the fruit flavors better than the vanillas or chocolates, which feel a little heavier to me.  Fruit tends to taste a little more "refreshing" in some way.  

This weekend The Husband and I are going on a hike up north, so I'll definitely be taking several of these goodies, as well as the shoe clip, to get through the day.  I'm sure I'll need some "candy" after having to deal with the water that we'll encounter, which is not my favorite (it's what stands in the way of me ever considering the notion of doing a triathlon).

I think the benefit of Stride Box is helping me break out of my routine and try new things without having to invest in large boxes of somethings that I may end up not caring for.  I'll be making a note of everything that I find awesome and everything that I find "meh."

Of course, now I just can't wait until next month.

Do you subscribe to a monthly package?  What have you gotten?  Do you think it's worth it?  

Something Savory in a Sweet Week

Hi, internet friends!  It's Caramel Week!

The Theme Weavers have gotten back together for a week chock full of ooey-gooey goodness, so I hope that you brought your sweet tooth and are stocked up on butter.
As a kid, I wasn't a fan of caramel.  This may be shocking to you, but bear in mind that what I knew as caramel were those horrid store bought too-chewy caramel candies.  It was only when I got older that I discovered the diversity of truly good caramels and caramel sauces.  Then I was introduced to salted caramel, and my world changed.
To be perfectly clear, anyone who says that salted caramel has jumped or will jump the shark and I can NOT be friends.  Salted caramel is not a fad.  It is a balanced flavor Way of Life.
As much as I love the salted caramel cupcakes at TopIt Cupcakes, the salted caramel apple pie I made for Thanksgiving (two years in a row) by Four and Twenty Blackbirds, and Megan's salted caramel sauce that I have been adding to my Greek yogurt for this entire last week, when we planned caramel week, I knew that I needed to do something that wasn't a dessert.
Partly because I wanted to be "practical," and partly because it was a great excuse to have our friend Dani over for dinner two weeks in a row (she's coming over next week for our Kentucky Derby themed dinner), but mostly because I knew that if I made a dessert, I would end up eating The Entire Thing.  And that's not really working with my current plan of eating better right now.
Enter pork.
Pork is a fantastic partner with caramel; it lends itself to a variety of sweet-ish fruit pairings well, so I knew that working with a pork tenderloin would be the way to go.
Now, let's backtrack for a second to take a closer look at my love of salted caramel.  That it is salted is what makes it genius.  That salt balances out the sweetness of the caramel, which can sometimes be cloyingly overpowering.  Yes, salt can enhance the sweetness of sugary goods (this is why we add it to baked goods), but in enhancing it, that sweetness is tamed.  Simply put, more taste buds are able to come to the party in your mouth.
What I wanted to have, then, was an even bigger party, one in which all the taste buds were mingling and jumping fully clothed into the pool.  I had my salty and sweet, so I was on a mission to bring in the sour, bitter, and umami.
The perfect balance, I found, was a peppercorn-crusted pork tenderloin over a shaved brussels sprouts and apple salad, all drizzled with a soy-caramel sauce.
But first, in the spirit of Theming All the Things and because appetizers, baked brie with apples, hazelnuts, and tamari-caramel sauce.

If you haven't made baked brie, run - don't walk - to the store, get yourself the best brie you can possibly find, and do this.  You're welcome.
All you have to do is plop that wheel onto a baking sheet (the rind is edible), poke a few holes in the top with a sharp knife or fork, put it in a 350° oven, and bake to melty deliciousness.  Then sprinkle whatever you want on top.  In this case, you're seeing some apples that were sauteed in a touch of butter and cinnamon sugar and some of those roasted hazelnuts.  All of this was topped with that modification of Megan's salted caramel sauce I mentioned earlier (I used a tamari syrup instead of corn syrup and didn't add as much salt at the end).

Perfect on just about anything (or simply conveyed to the mouth on a spoon), we downed this atop gluten-free bagel chips and almond crackers.

And now back to the main course.
I followed the recipe for the tenderloin's soy-caramel sauce with only a few modifications:

• I didn't add ginger.  It has no place in my house.
• I went with a red onion.  We had a white onion, but the red onion was needing to be used, and we love the flavor that it offers.  I chopped it pretty roughly so that we could get some big ol' bites.
• I used tamari instead of soy sauce for a fuller, saltier flavor and for the gluten-free option.
• I added more mustard.  Because mustard.
• Since the sauce was a bit thin, even for a dressing, I added a splash of cream and let it simmer while the pork finished roasting.

For the salad, The Husband was kind enough to shave the brussels sprouts finely.  In that effort, we decided that the mandolin I bought just for that purpose wasn't intended for brussels sprouts, no matter what the user guide said.  However, the experiment with potatoes went well, so I'm certain weekend lunches until the end of time will now include homemade chips/waffle fries.  Not complaining.
To the sprouts I added thinly julienned apples that I had tossed in lemon juice (partly to keep from browning and partly to add another sour component) and roasted, chopped hazelnuts.  That's it.  It was as simple as could be.  As the pork rested (roasting in an oven must be exhausting), I drizzled the warm dressing over this so that the sprouts would wilt just slightly.  I still wanted the crunch of the green as a contrast to the tenderness of the pork.
Once the pork was rested and sliced, the medallions were plated over the salad, and yet more dressing was drizzled, this time with plenty of those roughly chopped red onions.

This whole plate on a fork at at time is greater than the sum of its parts.  When each mouthful has the sprouts, apples, hazelnuts, pork, onions, and sauce, all of the taste buds are engaged.  Additionally, the different textures of the sprouts, the pork, the hazelnuts, and sauce (plus the wine/bubbly that we had) all serve to enhance the different elements that lend themselves to a beautiful mouthfeel.  Honestly, even though I didn't make dessert (see also: we filled up on brie), this really left us wholly satisfied and craving nothing more.

But if you're still in the mood to satisfy your sweet, tooth, fear not!  The rest of the Theme Weavers have whipped up such an amazing array of delicious caramel treats that you'll be setting out the butter and checking your sugar supplies to make all of them.

Yesterday, we introduced the week with some dynamite eats:

• Kirsten at Comfortably Domestic showed us how easy it is to make dulce de leche in the slow cooker.
• Beka at Kvetchin' Kitchen made a caramel apple pie (already established as one of my favorites).
• Mads of La Petite Pancake made a caramel and banana bread pudding.

Today I'm teamed up with my friend Carrie over at Bakeaholic Mama; she's made some amazing Milk Duds brownies - mmmmm... caramel and chocolate....mmmmm....

And don't miss out on the rest of this week's caramel craziness:

• Tomorrow Jeanne of Inside NanaBread's Head and Kirsten are tag teaming their recipes -  chocolate-coated alfajores with salted vanilla bean caramel (Jeanne) and traditional alfajore sandwich cookies (Kirsten), our friend Haley over at The Girly Girl Cooks is sharing her Almost-Famous Fairground Caramel Sauce, and Lauren from Climbing Grier Mountain has made my heart race with dulce de leche milkshakes.
• Thursday, do NOT miss Kat's caramel corn sundae at Tenaciously Yours, nor should you miss the butterscotch pudding from the newest player in the Theme Weavers, Christina from Buffy and George. Beka is also back with a luscious red wine caramel sauce.
• For Friday, Madeline at Munching in the Mitten baked up a gorgeous caramel cake, and Megan from Wanna be a Country Cleaver has pear caramel mini cheesecakes
• Finally, Kirsten will be wrapping things up for us on Saturday with a DIY dulce de leche coffee creamer in which I am VERY interested, while Katie of The Hill Country Cook has a salted caramel pie (WHAT!?!?!?).

I hope that you enjoy reading through all of these wonderful recipes as much as I do, and please, let me know - what's your favorite caramel-based recipe to make?  If you don't cook with caramel, have you ever had a caramel sump'n-sump'n at a great restaurant?  What was it, and where was it?

One Kitchen, Many Hearts - Spring Fever

Ahhhh.... spring.  When the flowers are in bloom, the birds are constantly chirping, and it's already 95 degrees in Phoenix.
Thank goodness for air conditioning and great friends.

This month's OKMH box came, like all the others seem to, at the perfect time.  Last week was rough for the country, and as the end of the semester picks up, things have gotten even crazier round these parts.  Kirsten's completely overstuffed USPS boxes (two of them!) were the perfect pick-me-up for both HRH and me.

Behold, The Goods.

Do you see all of those gorgeous hand-written labels on those jars?  The threats of horrible repercussions should The Husband even think about looking at them were being composed the second I unearthed the first beautiful bit of homemade deliciousness.

Not only did Kirsten send me a jar of Wickles "Wannabes" (I've never had the real thing), strawberry jam made from strawberries picked by The Sons, a barbecue glaze that I MIGHT let The Husband use, should he fancy grilling, and some sweet and spicy zucchini pickles that I know I'm either going to have to eat all in one sitting or hoard after labeling it "My Precious," Kirsten also sent a jar of strawberry-rhubarb jam from her friends at Friske's Farm Market.  I can hardly stand it - I love love love rhubarb.  We had a big plant when I was growing up, and summer wasn't summer without rhubarb pies and rhubarb sauce (delicious over vanilla ice cream) and other rhubarb stuff.  The Husband also adores it, so this one is going to get its own safe.

I would have been happy to surround myself with these five new friends, but she had to go further and send me some gorgeous colors - blue and yellow, my two absolute favorites - to action on the mitts and paws ASAP, a so soft (like "it's so fluffy I could die" soft) scarf, also in blue, an "adult juice box" (AKA margarita in a squeeze bottle), and some Max-Freeze for those days when I feel my age after a morning run (we call those days "weekdays).

All of this in one cardboard box, friends.

But apparently, even this wasn't enough.  I think that now we have spent over a year getting to know one another, we've come to think of one another's families as our own.  Kirsten and HRH had an instant bond when we met up in Michigan last November; Kirsten got to spend some time with a pink-loving girl, and HRH got to get her favorite thing ever: attention.  It was a relationship made in heaven. Since then, we've been in discussions for an OKMH betrothal between HRH and one of The Sons.  

To sweeten the deal, HRH received her own OKMH-in-training package, containing a bazillion sheets of construction paper (we got through a lot of construction paper in this house), nearly the same number of sparkly Disney princess stickers, a few princess-themed markers, and some sparkly pink nail polish for her own mitts/paws situation.

HRH lost no time Stickering All the Things.

I call this one "More is More is More."

When I say everything got stickered, I mean everything.

The most wonderful aspect of receiving this package every other month isn't the contents thereof; it's the friendship that has evolved and flourished in these last 18 months among the seven of us.  We are all so very different people, but we have become close in spite of - or perhaps because of - these differences.  We complement - and often compliment - each other well.  And there's not a USPS shipping container big enough to hold the joy I have found in making these friends.  Thank you, Kirsten, for the lovely gifts and the even lovelier thoughts behind each one of them.

Now, I'm especially excited for you to see what I sent to Beka (Kvetchin' Kitchen) this month.  It was my first box of mostly homemade stuff, and I may have had more fun making them than she did unpacking them.  Although from the video that Megan sent me, she pretty much lost her (expletive deleted).

But also check out what Beka sent to Megan (Wanna Be a Country Cleaver), although since they live so close to each other, I'm not sure actual shipping was involved.

And you need to see what Megan sent to Mads (La Petite Pancake).

And also what Mads sent to Jeanne (Inside NanaBread's Head).

And don't forget to see what Jeanne sent to Kat (Tenaciously Yours,).

Or what Kat sent to Kirsten (Comfortably Domestic).

What's been in your mail lately?