Two weekends ago I went on a canoeing/camping trip in the Gulf Islands, where I was specifically tasked with bringing dessert for one of the evenings. My plan was to make “campfire fondue”, which consists of melting a handful of chocolate chips in a little package of foil beside a campfire, and then dipping fruit (oranges and banana chips in this case), squares of pound cake, and toasted marshmallows in it. Alas, we ended up waiting out high winds for two nights on Portland Island where fires are not allowed, and then had to cut the trip short by a day because the wind was only supposed to get worse (it was a very exciting journey home!), so unfortunately my campfire dessert never happened. Which meant that I had a whole bunch of marshmallows and chocolate chips on my hands after the trip.
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Macarons are definitely my current favorite thing to make: somewhat finicky, infinitely variable flavours, and SO TASTY and worth every minute of trouble. I made two kinds this Christmas: salted caramel and Mexican chocolate. Since making a 