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independence from the stove

We celebrated the Fourth of July in our traditional fashion today, with a full day at the fair in Concord. More about that later. But the fun didn't end when we got home—after an hour or so indoors in front of the fan to recover, we cooked hot dogs on the fire, and then smores. It was our second smores evening just in the past week, never mind all the other times we've made them this year, which got me to wondering... how did we become a household where such things are possible?! Clearly, building the fireplace helped.. but even before that we were toasting marshmallows over a wood fire in the kettle grill. Maybe it's just that we like being outside, and there's no finer outdoor dessert than smores?

All round, outdoor cooking is the best. Obviously when it's as hot as this it's great not to have to heat up the house; in weather like this even the vacuum cleaner feels like it's pumping out an unbearable amount of hot air, to say nothing of the stove or the oven. But the food is tastier too over the fire. The other day I made beans and as leftovers their noticeably more delicious than stovetop beans—delightfully smoky. I also made steak and peppers for fajitas, which was fine, and tortillas, which I felt was pretty impressive (they didn't taste particularly smoky, but I still think rolling them and cooking them outside was pretty cool). Today Leah—who doesn't eat hot dogs—grilled tofu and zucchini, stir-fried ground turkey, and made rice all over the fire. I didn't taste any of that, but I guarantee it was all wonderful. And of course fire-cooked marshmallows are infinitely superior to those prepared any other way. I hear some people even eat them raw! Not us, not when there's a fire going!

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