I looked it up online, and apparently, they are trying to promote their new sliders, but whatever marketing genius came up with the term “burger shots” needs to be fired. Immediately. I mean, not only is the idea of “shooting” any form of a burger completely nauseating, but they come in a “six-pack” because, clearly, just one alcoholic-beverage reference was not cool enough.

The (modified) recipe was originally from this great blog, Farmgirl Fare. It’s by this woman who one day packed up her California lifestyle and moved out to a remote, 280-acre farm in the middle of Nowhere, Missouri. I think I can relate to packing everything up and embarking on a new adventure! I also like the name of her blog, because it reminds me of The Princess Bride (Farmboy) although I doubt this has any relation to her blog at all. Anyways, there are a ton of healthy recipes, pictures of her farm animals, and a smattering of gardening tips and photos. I think this weekend I might try a batch of these blueberry breakfast bars, but with persimmons instead, since they’re weighing down the trees in the front yard.

Chop the leeks up real fine and saute them for about 15 minutes (do not burn them like I did!).  Grate a little bit of nutmeg into the leeks while they’re cooking, add salt and pepper.  Then put the leeks into buttered ramekins, crack a couple of eggs in each one, add salt and pepper.  Then put the ramekins in a casserole dish and pour boiling water into the casserole dish to surround the ramekins, and then put it in the oven!  Half way through put some parmesan cheese (or gruyere) on there.  I think it takes about 20 minutes at 375 degrees but its kind of something you need to decide on by watching it, its tricky.  Sometimes the center will still be runny while the rest is perfectly done.  I like to take it out at that point and finish it up in the microwave for about 20 seconds.  Voila!  (one thing I would change is maybe to cook it in the broiler (if you have one, which I don’t) so the cheese gets nice and toasty)

So I decided to try making my own marshmallows for this camping trip, since I don’t really like store-bought marshmallows, but I love the whole s’mores ritual. I did some online research, and read some cooks’ reviews, and finally found a recipe I decided to try my hand at. It turned out brilliantly! Rather than re-print the recipe (which I don’t think I can do anyways) I will just refer you to the Smitten Kitchen’s marshmallow post. Her writing and pictures are almost too perfect to even try and replicate, just check it out, it is a lovely blog. (And like she mentions, these are probably the messiest things ever, it is like making tar…tar that is tempting you with its sugary aroma to lick the beater, to stick your fingr in the bowl for just a taste…needless to say, marshmallow is difficult to get out of hair.)

Here is how I made my yummy and melt-in-your-mouth sweet and sticky marshmallows. And here is a question for you – how would you describe a marshmallow to an alien without sounding like you were talking dirty?!

Anyways, we designed a menu about a week ago, and everyone was responsible for a few meals. The fare includes corn cakes with preserves, Mia’s dad’s fresh french bread, cherry pie, grilled sausage sandwiches, a full English breakfast spread, and my home-made marinara sauce, below!

I may have mentioned it before, but I have a mild obsession with making pasta sauce. I LOVE pasta sauce. The pasta itself, I could take it or leave it. But a good pasta sauce, just give me a spoon and I’m happy…well, some chianti wouldn’t hurt, either. My sauce is pretty basic, with some exceptions – I like to use heirloom tomatoes, I think they have a richer flavor, and I use a dark brown molasses sugar instead of….well, I don’t know what kind of sugar a traditional marinara has, but I think it has some?

(p.s. I have to apologize for the picture quality, my little kitchen is dark and cave-like, especially at night.)

Strangely it didn’t go over so well.  Apparently people are not familiar with the French Basque Peasants and their traditional “basque-horn” head-dress.  Who knew! Needless to say it was a little embarrassing to walk in and realize that only the food was supposed to be french peasant themed.  Luckily I travel with an extra outfit at all times for just such an occasion!

I met some lovely people and ate alot of good food.  Max made seafood bouillabaisse, which is one of my favorite dishes in all the world.  Everyone there made delicious food and it was hosted by the guy in rabbit hat and cigarette looking pensive.

And at the end of the night we took some portrait shots.  My brain is not working so good today so I’m just going to post these pictures and go get a glass of water.