It's happy hour at the ranch right now, and I'm happily sipping away on a watermelon margarita and munching on chips and salsa and guacamole. Yum.
Did I show you a photo of my new office yet?
Life couldn't get any better, really.
Since this is a food blog, I think I should begin writing by showing you my new kitchen!
Actually, it's not my kitchen. It's Chef Jeremy's kitchen... but he shares it with me on occasion. Jeremy is a BBQ master and an incredible teacher. He's also your typical chef, flying f-bombs every other word and banging around pots and pans when he gets an order in 30 minutes before close. Yesterday, I learned how to hold an especially sharp knife (and how to sharpen it), how to carry a huge kitchen tray, technical names of all the kitchen utensils, how to properly season ribs... the list goes on. He may be rough around the edges, but the guy sure knows how to cook.
Today was Jeremy's day off and my first day as the stand-in chef. Intimidating at 9am this morning, but luckily the restaurant was fairly slow and I could take my time getting to know the kitchen and all of Jeremy's tools.
And, I only burned ONE grilled cheese! Not bad for my first day, I think!
Last night, we stayed up late in the main lodge and ate short ribs (compliments of Chef Jeremy), drank wine, and made s'mores.
I'm on a mission to make as many different / gourmet versions of the s'more as I can think of. Last night, we started with the classic: honey graham crackers, roasted marshmallows (a little on the burnt side, which I think is always better) and Hershey's milk chocolate. But to spice things up a bit, I added chocolate sprinkles to the parts of the marshmallow that billowed over the graham cracker.
For the second s'more, I tucked a piece of a chocolate covered mint stick inside the marshmallow and browned it over the hot coals. The chocolate surrounding the mint stick melted into the toasty masrshmallow, but the mint stayed hard and cool, and was the perfect complement to another thick slab of Hershey's chocolate on top.
Living on a ranch has its perks: firewood and firepits literally everywhere, so when I think about it, I could eat s'mores for dessert every night for the rest of the summer if I so desire.
I think a recipe for these puppies is unnecessary; unless you A. didn't grow up in the ol' US of A and never had the delightful childhood experience of making s'mores, B. are completely useless in the kitchen and couldn't possibly figure out how to assemble one of these... or C....
You'll figure it out.
Cheers.
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