The State of the Kitchen Address

plus: s'mores, all year round!

From Karyl’s Cook & Tell Newsletter (February, 1998)

---

My fellow foodies:

My last State of the Kitchen Address to you was printed in the February 1996 issue of Cook & Tell. And that was on page four. Tonight, I am preempting page one and the inside back cover. The times demand it. There is much to cover. And nothing, by the way, to cover up. We have always owned up to our mistakes. Who can forget the recipe for Macaroni and Cheese with the cheese left out?

I reported to you, in that 1996 address, on the multicolored lights I had strung around the entire kitchen the previous Christmas. I considered them, back then, as I do now, the single-most delightful decorating coup of my administration. As you may recall, I stated my intention to keep them hooked up and in use, until the federal budget is balance. I have kept my word. They are still plugged in, providing some of the brightest moments in my long, lonely days and nights spent toiling to preserve your kitchen freedoms: Freedom to use butter and cream, if you feel like it. Freedom to snag a cake mix off the supermarket shelf once in a while, without shame. Freedom from grilled polenta.

I am happy to report our borders are safe. The notion that anyone, unauthorized or undocumented, could ever sneak into this tiny kitchen unnoticed, let alone fit into it, is ludicrous. Unemployment is way down. I have never worked so hard in my life. I didn’t know I’d ever be staying up this late cooking, writing, reading and answering mail.

My fellow foodies, when I was elected to this office (only one vote was cast, and it was mine), I promised nothing. Not even I knew, sixteen years ago, what to expect of such a publishing venture. I believe I have delivered more than I promised. I took a stand for fun in the kitchen and managed to hang in there with Cook & Tell by sticking with my story. President Reagan, they said, made us comfortable with our prejudices, and I hear it said that President Clinton makes us comfortable with our weaknesses. I’m happy if I make you comfortable with your leftovers.

illustration by my mother, Karyl Bannister

Amie’s Headnotes

As I’ve noted more than once, I’m up to my eyeballs in recipes and yet, I find myself at a loss for a recipe that fits this week’s State of the Kitchen theme. Cook & Tell has already put its own spin on a number of quintessentially American dishes—Lobster and Smoked Gouda Mac & Cheese, Chili, Cranberry Pumpkin Cornbread—last year alone. In an effort to understate the obvious, I’m skipping apple pie and offering this twist on an American favorite instead.

---

S’MORES SQUARES

• 12 graham cracker squares

• 1 box brownie mix

• 3 c. mini marshmallows

• ½ c. chocolate chips

• ½ t. vegetable oil

Preheat oven to 350◦ F. Grease a 9 x 13” baking pan. Line the bottom with the graham crackers. There’ll be spaces between them. That’s OK.

Prepare brownie mix according to package directions and spread it over the crackers. Bake for about 25 min.

Remove from the oven and sprinkle with marshmallows, pressing them gently into the hot brownies. Bake another 2 min or until the marshmallows are puffed.

In a small pan, combine the chocolate chips and oil. Stir over low heat until melted and smooth. Drizzle over the marshmallows.

Cool completely and cut into squares. No need to probe for the edges of the crackers, just cut the squares the size you like. The brownie part holds it together.

Amie’s Endnotes

I made these squares for a potluck party last summer, after testing a variety of s’mores desserts: s’mores pie (meh); s’mores cups (good, but a lot of work); and yes, even regular campfire s’mores (always a winner, no recipe needed). Both platters were emptied within minutes. Easy to assemble, fun to eat—summer vibes all year round.

Side note: The State of the Union address will be televised on March 7^th this year.  This is as close as you’ll ever get to the acknowledgement of anything remotely political in this newsletter.

---

After last month’s Valentine’s issue on first love, Cook & Tell subscribers had some thoughts:

From Lillian L, whose neighbor I really want to be:

“I so look forward to your posts showing up in my inbox. They always make me feel like I'm in a dream watching a story play out…you've inspired me to make the maple syrup pie as mini pies for my older neighbors. They'll enjoy the sweet treat!!”

And Barbara S, who asks:

“This is the sweetest memory I’ve ever read! Thanks for sharing. BTW, do you know what happened to Teddy?”

—Sorry, Barbara, that’s another secret my mum took to the grave.

---