This journal entry is loooonnnng overdue. There’s so many things I want to say, but I just want to word vomit it all over so I think I should break it down. First, I know what time of year it is. S’mores happen in the fall. It’s almost March. Well, I want to live in a world where s’mores can happen all year round. I may be in Florida, and my northern friends may still have their yards covered in snow, but somewhere in the middle has to be the perfect s’mores weather. Honestly, Florida has been that way currently.
I want to talk about these photos. My friend Maria took them, and I couldn’t get over them. They are beautiful and she captured the food and the moments just so perfectly. If you want to see more of her work, click here. She didn’t just take the photos, she also made the graham crackers! I love when creative people have many layers to them.
I made caramel swirled marshmallows. Yes, you can make your own marshmallows, it’s super duper easy and you can flavor them.
We used Omnom Chocolate inside the s’more. This is how this entry came to be – from this chocolate! Omnom is chocolate made in Iceland. While I have never been, I just think it’s so dreamy. I discovered their chocolate in a coffee shop in the States and I was first drawn to their packaging. I bought it and discovered that it was sectioned off in beautiful geometric shapes. But what about the taste? The taste matched the packaging and design of the bar. Oh so delicious and wonderful variations of flavors. The night was spent talking about all the components to a s’more but also which chocolate was our favorite.
I thoroughly enjoy nights like this. While the food was styled, the moments weren’t. The moments captured are real and the people in the photos, I know. I know them and have inside jokes with them. That makes any s’more night 100 times better.
Because I love my genuine moments more than the food, I want this entry to focus on that. I’ll share another post on the recipes of the graham crackers and marshmallows.