E and I took a road trip up to Killington, VT this weekend for some snowboarding. Finally, we got to do a sport that I was actually skilled in. I have been snowboarding for about eight years and can master my fair share of black diamonds. I’ve even weaseled my way out of some hairy back country terrain in Vail. E has only been on a board for about 4 days. Nevertheless, he was able to keep up on all the hills we went on. For us mid-30s weekend snow warriors, we all had some impressive moves.
Because we took a mini vacation away from home, I got a mini break from the kitchen as well. There was no time to make sandwiches in between driving and riding the slopes, but our road trip food consisted of Roy Rogers sausage and egg toasted buns for E (greasy goodness!), a cinnamon coffee cake from Starbucks for me, two hot chocolates from a Citgo along I-91, a king-sized pack of M&Ms and a roll of Starbursts. Luckily I didn’t eat any of this after 9 PM—as described earlier, I turn into a Gremlin when I have sugar too late at night. But I did whip up some mini ski lodge appropriate treats for us when we finally got home: S’mores, dipped in chocolate. The perfect treat to soothe our tired bones.
Our weekend was absolutely perfect, until our ride home. E got snagged by the po-po doing 61 in a 35 mile per hour back country road, and then I took the wheel just as a foggy rainstorm moved over I-95. I could barely see the semi trucks around me, but thankfully we all made it home in one piece. No one got hurt, and no one got arrested. Successful weekend if you ask me.
8-10 graham crackers (or snap two of the large graham crackers into fourths, follow the perforations)
1/2 cup chocolate
Melt the chocolate in a double broiler, or boil a half inch or so of water in a shallow saucepan, then get a small heat safe bowl with the chocolate chips in it and place on top. Melt chocolate in bowl over medium heat, stirring frequently. On one side of a graham cracker, spread marshmallow fluff. Then top with another side. Then carefully dip one side of the sandwich into the chocolate. Let excess drip off, then place on a parchment paper-lined plate. Repeat to make as many sandwiches as desired (I only did about 6-8, or else I would have really turned into a Gremlin). Cool in refrigerator for about a half hour to let chocolate set. Serve.
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