Archives of Our Lives

{a narrow and broad look into the lives of people I love}

Friday, November 16, 2007

{Marth-Mallows}

It was about a year ago when my inclination toward homemade marshmallows began. I was lucky enough to experience these ones in hot cocoa at a rich friend's house last winter.

A few months later I moved to Belgium and was introduced to these little pretties. {Pierre Marcolini, by the way, is the Belgian chocolatier of the very rich.} Unfortunately, despite my ghastly high wages as a Belgian au pair to the very rich, I never could seem to save enough euros to try Monsieur Marcolini's mallows.

Then, I moved home, started Archives of our Lives, and meandered upon this blog [look down two posts] which inspired me to take matters into my own hands. I had to have the homemade mallows again; I became obsessed.

So bought the ingredients as specified in Martha's recipe here and invested four hours of my life into these mallows, and what follows are the results. Of my Friday night. {This is me married.}

See this?

Those are Martha's up there.

And these:

These are mine.

See any resemblance? Me either.

Then I remembered what my long-ago young womens advisor used to tell me in our cooking classes, "Never forget, Camille, about presentation. Presentation can make or break a meal." So then I remembered that everything looks better in an apothecary jar....


Still no resemblance?

I have been faced with a dreadful failure in the kitchen, and I am going to sleep sad and forlorn at 12:48 a.m. Rachel Ray never would have given me false hopes like Martha's recipe did. That's because Rachel Ray has never been a convicted felon...

I am changing my loyalties.


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9 Comments:

Blogger Geneva said...

But how did they TASTE?!

November 17, 2007 at 10:38 AM  
Blogger Loralee Choate said...

Oh, those sound yummy.

I think that marshmallows would be pretty tricky. I have a chef friend who said it took him a long time to perfect them.

Don't give up! You can do it! Try again. Besides, if they taste great, no harm in making more, right?!

November 17, 2007 at 11:01 AM  
Blogger Raygon said...

congrats camille, they actually look good. and you should switch over to be a rachel ray fan...she is a much more realistic cook than martha! and by the way, the marshmallows look a heck of a lot better in the jar than on the plate. keep workin at em! loralee is right, as long as they taste good, why quit making them?

November 17, 2007 at 1:57 PM  
Anonymous Anonymous said...

Good food for good times. How are you surviving the harshness of the Canadian winters and the coldness of the Canadiann "SAINTS"?

November 18, 2007 at 11:24 AM  
Blogger Tessa said...

Oh Camille that is amazing that you made those, who cares how they turned out. You made them!! Plus I bet they are amazing.

November 18, 2007 at 3:26 PM  
Anonymous Anonymous said...

I agree, Rachel Ray is much better. (Though I think my opinion is swayed by the fact that I have been told that I look and sound exactly like her.)
What do you think?
Natalie

November 18, 2007 at 7:32 PM  
Blogger Spencer and Jami said...

I am so impressed that you even tried to make home made mallows! you truely are martha of canada! bake away

November 18, 2007 at 10:00 PM  
Blogger lindser-lou said...

stupid martha and her recipe book of lies.....
i never try to copy anything she does anymore because it ends with me crying in a corner, curled up in the fetal position.
Not the way i planned on having my craft-nite go at all.

wretched mallows and their fluffy goodness...how they taunt us.

November 19, 2007 at 2:44 PM  
Anonymous Anonymous said...

Mill,

I have to say that I honestly never even considered the possibility of actually making marshmallows by hand; I guess I had always believed they were just manufactured in a bag. What a YUPPIE I am. At any rate, I am...impressed and I would say slightly disturbed that you have become obsessed with making marshmallows. Is this what the cold weather is doing? :) At any rate, I would have to agree with Raygon that the mallows look 100x better in the apothecary jar than they do on the plate. And, I'm wondering right along with Genevra: How did they taste??? That is the true test. Oh, and can they be made SUGAR FREE? Perhaps you can make some when you come to see Preston in January...

November 19, 2007 at 8:16 PM  

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