Chocolate Covered Marshmallows. Cold Roasted.

My daughter had a roasted marshmallow collection. I liked it the best of all her collections. But it’s a tough call.

Her feather collection was neat, too. I remember one tiny feather, and the way her small fingers pincer gripped it in a meadow where it hid, trying to pretend to be a blade of grass. We were out hiking. As soon as my daughter spied the feather; she captured it.

She organized her collection of feathers by sticking them into a repurposed block of styrofoam. We knew the blue jay’s feather, but everything else was known as biggest, smallest, tiniest, prettiest, coolest, best polka dots, best stripes. The collection is still on display in the library upstairs.

Her roasted marshmallow collection, though, was unique. She started it when she was in third or fourth grade because by then she was a champion marshmallow roaster.

Marshmallow roasting–real marshmallow roasting–inspires a life-long appreciation for patience. The fire has to be just right. (Use glowing coals, not flames.) The stick has to be just right. (Au natural, native to the campfire location, tip nicely cleaned with a few swipes of a jackknife.) And the marshmallows can’t be knock offs. (Jet-Puffed.)

At our campsites, the kids chopped the wood and built the fires. It was a wild thrill for them to be able to swing the axe, especially if they brought friends who never got to go camping. We had some good competitions setting logs up on a stump and waiting to see who could split them with one slam. There were a lot of strikes, but that just made the kids more determined to figure it out. Wood chopping uses the same tricks as baseball and golf–you gotta keep your eye on the ball–and, you have to keep your grip tight on the axe. We never lost any fingers or toes or arms or legs. Or noses. No eyes ever got poked out with the marshmallow sticks. No one’s hair ever went up in flames once the campfire started to roar. I’ll always be grateful to the gypsy winds for blowing fair through our camps.

So, my daughter’s Perfectly Roasted Marshmallow Collection was dedicated to preserving marshmallows that had been slow turned over the campfire coals just right–until a brown as soft as my daughter’s sun-tanned skin appeared–and then–ever so carefully–only for a few more turns beyond, in order to form a coating of delicate crunch. All gypsies admire excellence in the campfire arts.

Marshmallow roasting is a many-splendored thing. During one excursion to find the perfect stick, my daughter was led astray into a thicket on the shores of Lake Champlain in Vermont. She claims a flash of light distracted her and seduced her curiosity. Into the thicket she went as the sun set. I thought she was lost, but before panic stopped my heart, I heard her gleeful shouts and, soon after, I saw the silhouette of my little girl, back lit by the last glows of the day, leaping up and down. She had come upon the nearly-complete skeleton of a deer and when she showed me where it was, I couldn’t figure out how in the world she had ever crawled into such a tangled hedgerow. We braided the vertebrae onto a rope and marveled at how precisely they connected, one to the other. You can read all about how the world was made, but when your daughter finds a deer skeleton and you play around with it like a puzzle, suddenly the hand of God strokes your soul.

Here’s a simple way to make chocolate-covered marshmallows, sans the fuss of a campout. They are surprisingly fun to eat and there’s no waste–you eat the stick, too.

1. Put sturdy pretzel sticks into big marshmallows and line them up on parchment on a tray. I used Snyder’s pretzel sticks–not the skinny ones. You want some heft.

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2. Set up bowls of decorating bling.

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3. Rig up a double boiler. (I put a stainless steel bowl over a pot of water.) Break up a bar of dark chocolate–I used 70% dark, but you could use semi-sweet, too. I used one bar and it coated about twenty marshmallows.

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4. Melt the chocolate and dip the marshmallows. You can dunk them or dip them.

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5. Dab and dress the marshmallows up with chosen accessories. Here’s my version of desirable food porn:

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6. Let the chocolate set outside if it’s wintertime and you live in a wonderfully wintry place. Keep a close eye out for bandits! Only takes a few minutes for the cold to roast the chocolate and create that perfect coating of crunch.

IMG_30607. Check them out!

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8. Wrap them up. I use butcher’s string to tie the sandwich bags. I cut off the zip-loc tops.

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IMG_3081ONE TASTE HITS THE SPOT.

Gypsy Tricks. Late Bloomers.

My daughter is the only member of our family who has read the complete series of Harry Potter books. She has read them several times. She became Hermione when she was ten and slipped away from dull suburbia by often placing an artistically, hand-rendered note on her tent during our campouts: “Do Not Disturb.” We knew she wished to be left alone, immersed in any one of the Harry Potter books and her most exciting, magical world of true friends.

I was the first in our family to read Harry Potter and the Sorcerer’s Stone. My son followed suit, in one long sway on a hammock at Nickerson State Park, Cape Cod, when he was five. We had a Harry Potter birthday party for him that fall season, right around the time of Halloween. It was epic. I was Minerva McGonagall, the Deputy Headmistress. My husband was Albus Dumbledore, the Headmaster. Our gypsy wagon, a monstrous and beloved RV, filled the role of the Hogwart’s Express and delivered the party wizards to the local indoor pool where we played our own version of Quidditch. Pool noodles served as broomsticks and every boy believed he soared through the water on a Nimbus 2000.

In those days, few children knew about Harry and Hogwart’s, so I had to scour the countryside for Chocolate Frogs and such. There wasn’t one iota of commercialism surrounding the soon-to-be-blockbuster books. Our imaginations ran wild planning the party. We transformed our home into the Leaky Cauldron Cafe and the basement became Professor Snape’s Potions Mixing Class. It was scary—some kids preferred to stay out of the basement.

My son read every book, except for the last one. By then, his own life was being transformed by a dreary New England prep school where the whole business of real battles for good and evil were well underway, in the flesh.

My husband never read any of the books. Nor did he watch any of the movies. But, one day, in New York City, while he was waiting for me to finish drinking a cup of tea, he turned on the TV in our hotel room. There, on the screen, he witnessed dragons being born into the hands of Harry Potter and his friends. Soon, the screen erupted into dragon-dark mayhem. “Wow,” my husband said. “Did our kids watch this when they were little?”

Later, we set out to find New York City’s version of a Diagon Alley magic shop. It still exists, but who knows for how long. The shop—Tannen’s—has been in business since 1925. It’s small, the lights are dim, and no one protects you when you choose to go through the door—where spirits and ghosts remain. The shop is in Herald Square, 45 West 34th Street, on the sixth floor. It is down the hall from the vestiges of Martinka and Company, which only exists in cyberspace nowadays, but was once presided over by Houdini. In fact, on the wall inside of Tannen’s, there are a few Houdini artifacts worth mulling over.

Once inside Tannen’s, magicians and tricksters will play with every unknown thought pattern that runs through your mind. They will make your eyes get bigger and bigger. They will draw delight from all the recessed memories of your childhood. They will cause you to stumble and fall and laugh about it. I recognized some of the magicians—many of them were the odd little children that hovered next to me on the outskirts of schoolyard playgrounds. They ate glue with me and licked their lips incessantly and couldn’t stop blinking their eyes or looking for something else to do besides sit still and ace worksheets. Their pants were too short, their hair never behaved, and they couldn’t read or spell or memorize their times tables. They never cared that what I wanted more than anything else was to be a boy. I dressed like a boy and acted like a boy, but when the bullies came after us, I failed at fighting like a boy and ended up in a heap, with the others, on the edge of the playground.

The magicians inside Tannen’s must have all received their letters of admission to Hogwart’s School of Witchcraft and Wizardry as the years went by. They now know that the rest of us are Muggles and they are not. They performed simple and complicated card tricks, juggling tricks, and foamy ball tricks. There were human-scaled boxes I could use to saw my husband apart and boxes I could use to stab him repeatedly with swords.

To walk into Tannen’s is completely free, as is the entertaining hocus pocus that ensues. I drank up and let the tricksters have their way with me. My husband, on the other hand, felt his mind twisting inside out. It began to occur to him that his Muggle parents might have destroyed a long-ago letter of admission to Hogwarts, with his name on it. The cases filled with magical madnesses intrigued him. He purchased invisible decks of cards and video instruction on how to realize your repressed wizard self.

Yesterday, I came home late from a meeting. My husband entertained me with a magic trick. I was duly impressed and asked him how he learned to do it. He admitted that, instead of checking his endless email and phone messages, he listened to and watched his instructive magic video the whole ride home from work, on the commuter train from Boston.

I thought it so wonderful! After years of stressing out as a Muggle, working late, dragging his feet over to Boston’s South Station to take the train home—he had finally found his way to King’s Cross Station, Platform 9 3/4, and broken through the barrier to climb aboard the Hogwart’s Express!

Not only that, but he is an uber gypsy dude—the only one heading west from Boston, out to the suburbs, being educated via magic-instruction videos.  Perhaps it’s a newfangled version of a Hogwart’s “on-line” degree for late bloomers.

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