September will be here in the space of a summer cold sneeze, but there’s still a few weekends to hit the beach or go camping. And depending on who’s camping, you simply must consider s’mores.
But where did s’mores come from anyway? And why are they called s’mores?
I already knew the basic, if possibly apocryphal origin of s’mores as retold by Matt Blitz for Food & Wine, but he also traces the s’mores story from ancient Greece to the Girl Scouts and includes the phrase “concupiscent excitability” along the way… so what’s not to like?
But what if you, like me, are not entirely enamored of s’mores? Campsite heresy I know, but it’s true. I think I might like the equivalent of a s’more uncrustable, which apparently is a real thing (both processed and homemade).
But what if you want more from a s’more? Some more of some more, if you will? For that, Rebecca Strassberg has concocted state-specific s’mores in honor of the nation’s 250th, so let the experimentation and variants begin!