By Mid-May. Hot for May — eighty-five Tuesday. The garden in full transition. The peonies open. The lilacs done. The hostas robust.
Tuesday food bank: cold gazpacho — the old standby. The line liked it. Brian took the lead since I was tired. I cooked side dishes. Yolanda was there for a visit. She was running her own thing now and stopped by once a week to maintain connection.
Wednesday La Cocina cohort 4 week seven: desserts. Wes made flan. It was excellent. He had natural baker hands. I told him. He said, "Mrs. Carmen, baking is what I am best at." I said, "Wes, then specialize." He said, "Mrs. Carmen, I will."
Thursday Sofía came to dinner. She had news. She had been accepted into a summer immersion program at the Hartford Hospital community medicine track for nursing students — seven weeks of intensive clinical work paired with research, focused on Latino community health. She had applied in March without telling me. She had been accepted Tuesday. She said, "Ma, this is a big deal. They take six students out of forty-one applicants." I said, "Mija, congratulations." She said, "Ma, I want Mami to know." I said, "Mija, tell her." Friday Sofía went and told Mami. Mami said, "Sofía, I knew you would. The healer hands." Sofía cried. Mami said, "Sofía, do not cry. Cook. Cooking and healing are the same hand." Sofía wrote that down on a sticky note.
Sunday dinner: family. Twelve. I made pernil. Lucas helped me pull the skin at the end — he wanted to see the crackling close up. He pulled. The skin came off in a clean sheet. The kitchen smelled the way it always smelled. The family ate. Eduardo carved. Lucas held the platter. The chain. Wepa.
After pernil for twelve — after Eduardo carved and Lucas held the platter and the kitchen smelled the way it always smells — I needed a dessert that asked nothing of me but still gave everyone something to reach for. Wes had reminded me that week, in his quiet certain way, that the best thing you can make is the thing you were built to make. I am not a baker with natural hands. But I can set a skillet of chocolate and marshmallow in the center of a table full of people who love each other, and that is enough. That is the chain too.
Skillet S’mores Dip
Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 8–10
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 1/2 cups mini marshmallows
- 1 teaspoon pure vanilla extract
- Graham crackers, for dipping
- Optional: sliced strawberries or banana rounds for dipping
Instructions
- Preheat. Heat your oven to 450°F. Place a 10-inch cast iron skillet in the oven while it preheats for 5 minutes so the pan is hot when the chocolate goes in.
- Melt the base. Carefully remove the skillet from the oven. Add the butter and let it melt from the residual heat, swirling to coat the bottom. Add both types of chocolate chips and the heavy cream. Stir gently until the chocolate begins to melt into a smooth, even layer.
- Add vanilla. Stir in the vanilla extract and spread the chocolate mixture evenly across the skillet.
- Top with marshmallows. Cover the surface completely with mini marshmallows in a single generous layer, pressing them lightly into the chocolate.
- Broil. Return the skillet to the oven and broil on high for 2–3 minutes, watching closely, until the marshmallows are puffed and golden brown on top. Edges may darken slightly — that is good.
- Serve immediately. Remove from oven and bring the skillet straight to the table. Set it at the center. Let everyone dip with graham crackers. Serve within 5 minutes for best texture while the chocolate is still warm and fluid beneath the marshmallows.
Nutrition (per serving)
Calories: 310 | Protein: 3g | Fat: 18g | Carbs: 36g | Fiber: 2g | Sodium: 55mg