Alright, it is officially summer here in NYC. I’m dying. I feel like I never have anything to wear in summer. All of my clothes are encumbering and not breathable. I need to just wear, like, long linen shirts or something. Is that okay to wear to work? There’s only one way to find out. I can only imagine how Kramer feels. He has to wear real work clothes, like long pants and a long shirt with an undershirt. I would suffocate if I had to wear that. Hopefully July and August pass quickly and we can get on with beautiful, breezy September. I don’t remember if it was still hot last September but let’s pretend it was 70 degrees and overcast for sanity’s sake. At least I don’t live in Arizona anymore. It’s probably over 110 degrees there right now. Suckers! Although I guess I am the one who just got off the subway having had to stand next to Sweaty Pits McGee.
Doing anything in heat like this just plain sucks. Last night, I went to the gym and even the locker room was humid. I was putting my running pants on and they were sticking to my legs and giving me spandex burn (that’s a thing, trust me) as I pulled them up my legs. We are having happy hour in my office tonight, so of course I was compelled to make 100 cookies, and even though I had just showered and my hair was soaking wet, I was still sweating with the oven only at 350 degrees F. Kramer and I have a pretty nice A/C unit in our bedroom, too (central air does not exist in New York) and we still wake up sweating our asses off most nights. Summer is the time of two showers a day and coming to terms with what you look like with frizzy hair and no make-up. That is the one bonus, I suppose. In the city, when it is hot and humid, everyone kind of just gives up and accepts themselves and others as nature made them. There’s not a ton of pressure to be primped and pruned in the summer months, so at least there’s that.
One thing that I do love about summer, though, is being outside. It beats being trapped in a sweaty apartment, anyway. Sadly, though, I don’t have much outdoor space to call my own. I have a small balcony, which is more than most, but I can’t put a grill on it, much less build a small campfire. Well, I suppose I could…but there is a small fear of flaming embers or hot coals falling on the innocent pedestrians below. But maybe they should just watch where they’re walking, am I right? Anyway, I was recently introduced to Little Boo Boo Bakery, which is based right here in New York City, and its owner, Hannah Scarritt-Selman, has recently started a fundraising campaign to make her marshmallow dreams come true. I was lucky enough to sample her lemon rosemary variety, which paired perfectly with these buttery shortbread cookies and a simple slab of milk chocolate. Kramer surprised me by declaring that he just looooves shortbread, so I was happy to oblige. Anyway, Hannah’s marshmallows really made these cookies extra special. They are light, fluffy, and come in amazing flavors like classic vanilla bean, peppermint chocolate, and best of all? Champagne! If you want to help support local businesses here in NYC, please join me in donating to Hannah’s campaign. You get a box of her delicious treats when you do!
Lemon rosemary marshmallows from Little Boo Boo Bakery right here in New York City!
- 3 cups all-purpose flour
- 1 cup + 3 tablespoons unsalted butter, cubed
- ¾ cup granulated sugar
- (this depends on how many s’mores you plan to make)
- large marshmallows
- chocolate bars
- Preheat your oven to 350 degrees F. Beat the cubed butter with a mixer on high speed until well creamed, about 1-2 minutes, then add in the sugar and beat for an additional 3 minutes, until a light yellow color and slightly fluffy. Add in the flour, a bit at a time, until completely combined. The dough may seem a tiny bit crumbly, but that’s okay.
- Roll the dough into two separate balls. Put on in the refrigerator, covered in plastic wrap, while you work with the first one. Lightly flour a work surface, and roll the dough out to about ½-inch thickness. Cut into your desired shape – I used a small 2×2 fluted-edge cookie cutter. Place on a baking sheet lined with parchment (or dusted lightly with flour, don’t use foil as it will stick to the dough) about 1-inch apart, and bake for 10-12 minutes, until just barely lightly golden. Allow to cool completely before making s’mores or what have you.
- Now, I live in Brooklyn without access to a campfire. If you are making s’mores over a campire, obviously that is preferred. However, you can still have s’mores in your apartment! Just soak a skewer in water so that it doesn’t catch on fire, place a marshmallow on the end, and toast over a medium flame on your stove, turning often so the marshmallow doesn’t catch on fire, until it is charred and bubbling. Place on your cookie with a piece of chocolate bar and sandwich with another cookie. Enjoy!