You will find neither chocolate nor graham cracker here
July 27th, 2010“Write about marshmallows.”
That’s what she told me.
We were sitting in lawn chairs, squinting and blinking against the smoke from the fire as we made s’mores, and she told me to write about marshmallows. I cocked my head and furrowed my brows. And then I nodded. I told her I could make that work.
When it comes to cooking marshmallows, I like mine pretty much charred, with a gooey lump of sugary goodness on the inside. I let it catch on fire until it’s nothing but a sticky wad of marshmallow wearing a jacket of ashes. That’s my perfect marshmallow. And considering my ideal marshmallow is what most people so often think of as an accident that happens in pursuit of their own ideal, I’m not difficult to please when it comes to toasting the little buggers. But as much as I love my fireside treats well-done, there are far more people who prefer theirs a different way entirely: golden brown.
Golden brown. It’s the color of everything delicious. Cookies, French fries, biscuits, and marshmallows. If it’s not golden brown, it’s not even worth your time. Golden brown is the standard of heat-related perfection. It takes skill. It takes patience. It takes a lot of mistakes. But if you ever get that golden brown marshmallow, that’s a little piece of heaven on the end of your skewer.
If you’re too timid with your roasting, you wind up undercooking it. It’s still cool in the middle, and the outside is barely flame-kissed. If you’re too bold and always say “Just one more second… One more second and it’ll be perfect,” you typically char the life out of it (and then you give it to me, and I eat it with gusto). Meeting the Golden Brown Standard is something most spend their lives trying to do, but not many actually succeed at.
…And that last sentence was where I stopped talking about marshmallows.
The trials and tribulations that surround roasting the perfect s’mores component go far beyond the campfire. The quest for Golden Brownness is something we work toward in our daily lives, whether we realize it or not.
Some of us are scared to push things too far. When the going gets tough, we get going. We do what’s good enough, and that’s good enough for us. Our marshmallows are always cold and barely cooked at all. But we eat them anyway because we made them.
Then there are others of us who seem to always take it too far. We don’t know when to stop. We get so caught up in “go big or go home” that we miss the chance to rein things in and do something great. We jump the shark. And our marshmallows are charred all to hell. And I eat them because I like ‘em that way, but most people just chuck it into the flames and start fresh.
But then there are those of us who watch, wait, and plan, always aware that there’s a delicate balance between tenacity and timidity. We don’t think ourselves out of great ideas because they require a lot of work, but nor do we go balls to the walls when it comes to taking on a project. We’re adventurous and cautious. We’re leaders who follow. We take initiative and let others storm ahead. We learn from our mistakes, both from undercooking and charring our marshmallows. And when we think we’re onto something, we slow down. We keep an eye on things. Because ain’t no way we’re gonna miss our chance at some Golden Brown perfection.
More often than not, we just barely miss it. The edge caught on fire, perhaps. But it’s ruined as far as we’re concerned. And it’s kind of sad. We can turn it around, inspect it from every angle, and see its only one flaw. Aside from that, it’s a thing to behold, our nearly-perfect marshmallow. But we saw what it could’ve been. It was almost ours. But we missed it. We eat it with a sigh. We say “Wow, that was so close.” And maybe we start to think that it’s not worth the fight. And some of us stop trying.
But those of us that don’t stop never will. Because even though none of us are guaranteed our Golden Brown perfection in our lifetime, we know that if we don’t keep going, it’s guaranteed that we’ll never get it. And that’s not something we can accept. So we stick our faces back in the smoke, carefully turn our skewers, making sure not to get too close to the flames, and give it another shot. And sometimes, if we’re fortunate enough, our hard work is rewarded when we slowly draw our marshmallow from the fire and see that it is a delicious, wonderful, and perfect Golden Brown. We sit looking at it for a moment, in awe that we finally did it, and pop it into our mouth. It tastes like victory.
When it comes to roasting non-metaphorical marshmallows, my ideal is considered to be an error by most people. I love the burnt ones and dislike all things lightly toasted. But once you get me away from the campfire, I’m all about that Golden Brown Standard.
My stomach is full of slightly-burnt marshmallows that were so close. I’ve got a little bit of a tummyache.
But since I love marshmallows, I think I’m going to buy another bag of Jet Puffed, throw another log on the fire, and keep on trying.