Ok, ok. I’ve had enough admonishment from family, friends and patients. I’ll be responsible and post something. It’s just that we’ve been so busy goofing around that I haven’t had time to write about serious things like sugar.
By goofing around, I mean a 6000 mile roadtrip that looked like this:
The kids played on dangerous playground equipment and lived to tell the tale.
Saw some amazing America.
Then school started, with all the food allergy education that requires. Did I mention Michigan just passed a law requiring schools to have EpiPens in school? We can thank Dr. Matt Greenhawt for that one.
And then we had a little bump in the road with a PICU admission for wheezing, probably Enterovirus D68 like all the kids around here at the time, but no one tests for that anyway. After 24 hours of continuous albuterol (aka nebulized espresso) and some steroids (aka IV espresso), little dude was bouncing off the walls and good to go.
And now it’s fall, and the kids are begging me for caramel apples and donuts with cider. So I’ll do that next.
But first, I’ll share the recipe for Glamper S’more Dip. Campfires are fun on short trips, when you can return home to a washing machine to wash the smell away. On a long road trip, campfires are just not happening. The wood costs too much these days and the smokey smell just gets into everything. But the lack of campfire or presence of snow outside (gasp) needn’t put a damper on S’mores. Enjoy!
- Melt the chocolate chips and 1 cup of marshmallows together in the microwave in an oven-safe container like Pyrex.
- Add enough milk to make it smooth and creamy.
- Top with the rest of the mini-marshmallows and toast under the broiler.
- Call the kids, and stand back. They'll figure out what to do next.