...or 'The Valentine's Day Post.' Normally, I don't think far enough ahead to plan a post to coincide with an event. I have yet to make Thanksgiving dinner in August, so I can have the post and photos polished and ready by November. But for some reason, this year, I actually found myself thinking about Valentine's Day last month. (I'm sure it had nothing to do with the barrage of red, pink, and hearts filling two aisles at Target that had been up since before Christmas.) I bought these really cute red striped paper straws (also from Target) after Christmas and thought how great they would be for a Valentine's post. You will notice they do not make an appearance here. It just wasn't meant to be.
What was meant to be are marshmallows. Little fluffy clouds of gelatin and sugar. Boy...are they messy. Messy in the 'giggling while powdered sugar winds up all over my shirt and showers down to the floor' kind of way...which is good. I've wanted to make marshmallows for a while, but they always seemed like kind of a pain in the ass to make, so I let the thought simmer on a back burner of my mind for a year...or three. But after reading the last post for 2013 on the F for Food blog, I knew the time had come for me to make that attempt.
F for Food is one of my absolute favourite food blogs. If you've never read Elliott's blog, please do yourself a favor and check it out. She has a natural, friendly, and honest voice when she writes, whether it's about food or her life. The fact that she admits to not reading a recipe all the way through before attempting it warms my heart, as I sheepishly raise my hand to be an admitted member of that club.
Well, she made marshmallows seem easy peasy to make. I even skimmed the recipe all the way through beforehand! They are easy. To make mine more holiday appropriate for Cupid's celebration, I cut them out with heart and flower cookie cutters and sprinkled them with red sugar crystals. I will not admit to any serious sugar highs or crashes yesterday. No, sir, I will not.
Since I barely adapted Elliott's recipe, I'm only going to provide a link to it. This also means you have to visit her blog. No excuses!