"You're so vain; you probably think this [blog] is about you."

You know, some people have a lot of nerve. There. Now that I've said that to all of the Warren Beattys of the world, I give you, as promised, a post about marshmallows.

I don't know what it is about the marshmallow. Usually I try to be sensible, even with my junk food, picking things with nuts for protein, or chocolate for calcium (whatever helps me sleep at night, right?), but I can't resist marshmallows! They have no nutritional value; they're essentially all sugar; and yet...

Who can resist those open arms?  Or that sailor suit?

The Egyptians used the marshmallow plant for its medicinal properties, and even though there is nothing resembling a plant in the modern-day marshmallow, I still think they're pretty darn wonderful. Nothing makes a warm summer night better than does the sweet gooey goodness of a toasted marshmallow as you sit outside by the soft glow of a fire, and the romance lasts until the winter, as I snuggle up on the couch and watch my marshmallows melt in a steamy cup of cocoa. Of course, springtime comes and I'm betrayed by the Marshmallow Peep, an abomination if there ever was one.

Burn in Hades, you sugar-coated nightmare

I don't presume to think I'm unique in my affection for the confection, and there are a lot of places in my culinary world where one might put marshmallows that I've left marshmallow-free (Sweet Potato Casserole, the "Fluffernutter," to name a few) up until this point, so maybe I should take some more chances. Show those marshmallows I mean business. Like "Pumpkin Spiced Whoopie Pies with Ginger Cream"? I could totally step out of my marshmallow-comfort zone for that one.

One thing's certain: these summer days are drifting away, and I have yet to enjoy any S'mores. I've got to get on that.