Another busy weekend for the Kramereseseses (Flanderseseses…). We started out Friday night by going to our friend Morgan’s improv show at Under St. Mark’s, then, instead of going to our usual bar, we all had a last minute (and, shall I say, genius) idea to go do karaoke. I have to admit, I had never done karaoke before, but I am excellent at it. And yes, everyone’s good at karaoke, as it requires next to no skill other than being able to read, but give me a break! I didn’t even ask you. Saturday morning, we woke up, did a few things around the house, and headed up to New Rochelle to see Kramer’s family for an early Rosh Hashanah celebration. Kramer’s aunt Beth, who makes adorable handmade cake pops, by the way, always puts out a serious spread when we come to visit. Brisket, mashed potatoes, latkes, chicken wings (perhaps not traditional, but so delicious), big rolls of challah, matzoh ball soup, veggies, and more. Of course, the wine flows freely, and don’t even get me started on dessert. I was completely fat and happy when I went to bed that night, and I know Kramer was, too. Thanks for the good food and good times, Beth! Sunday, Kramer and I got back on the train home, did a bit (and I mean a tiny bit) of cleaning, then went back out into Manhattan to check out the Feast of San Gennaro, which is a huge deal in NYC. They shut down basically all of Little Italy, and you can’t walk five feet without running into sausage and peppers, meatballs, pizza, zeppole, cannoli, and more. Kramer and I had hot sausage and peppers, of course, some really great margherita pizza, and a steak and mozzarella sandwich on garlic bread that was a revelation. After a few beers, we walked to the Angelika to see The Master. I do have to say, I loved it (surprise, surprise). Joaquin Phoenix just killed it – he definitely gave the best performance that I’ve seen this year, and I can’t wait to see him win an Oscar for it.
The Feast of San Gennaro in Little Italy.
Now, I know that I’ve made these s’mores bars before, but I figured that it’s been a few years and there’s nothing wrong with an oldie but a goodie. Everyone loves s’mores, right? Crunchy graham crackers, melty chocolate, and gooey marshmallow all sandwiched together for the perfect bite. It’s childhood incarnate. But, if you live in Brooklyn or any other metropolitan area, you probably don’t get to be around too many open fires. There’s always my other s’mores cookie bars, but for an even quicker s’mores fix, you can basically do these krispie treat versions of the same thing with fantastic results. Every time I make these, people go nuts for ’em – no lie! The crispy Golden Grahams cereal combined with melty marshmallows and rich chocolate are a hit every time, and perfect for bringing to the upcoming holiday parties and potlucks that I’m sure you will all be attending soon. These can be made in under 20 minutes flat, so do good by yourself and your loved ones by whipping up a batch this weekend!
The crispiest latkes I’ve ever had.
Rachel being beautiful.
Happy Birthday to Bill!
My prize for braving the crowds at the Feast of San Gennaro.
After the feast, we saw The Master.
Most importantly, though, we went out for karaoke.
First, grab your Golden Grahams.
And your marshmallows.
Then just melt together your butter and marshmallows, add your cereal, stir, and press into a greased 9×13 pan.
Then, when the bars are still hot, sprinkle your chocolate chips over the top and press down so that they stick to the marshmallow. Allow to cool before slicing into bars.
You don’t need summer for s’mores!
- 1 box Golden Grahams cereal (or something similar)
- 1½ bags marshmallows (about 15 ounces)
- 5 tablespoons unsalted butter, cubed
- 1 12-ounce bag semi-sweet chocolate chips
- In a large pot, melt together your butter and marshmallows until smooth. Remove from heat and add in the cereal. Stir to combine, then press into a greased 9x13 pan. When still hot, sprinkle the chocolate chips over the bars and use a greased spatula to press them down into the marshmallow so that they stick. Allow to cool completely, then cut into bars and serve. These will keep well in an airtight container at room temperature for up to 3 days.