I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the fireside treat and I wanted to like them. I held out hope on my many childhood camping trips that I could and would grow to like them.

I tried extra chocolate, no chocolate, especially burnt marshmallows, lightly-toasted marshmallows, but nothing created a satisfying treat. I'd always end up with something too dry or too sweet; something I'd settle for but never crave.

Now, after a quarter-century of begrudgingly munching on s'mores, I've had a revelation: s'moreos.
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Behold Scottish breakfast, which was easily accessible to me all last week when I was trouncing about the West Highlands on my first proper vacation in five years. It's laden with streaky bacon, sausage, and black pudding - not as traditional as haggis, but the hotel wasn't keen on the local offerings. It also has lightly roasted garden-fresh tomatoes, a mushroom that flavor-wise could easily have doubled as beef tenderloin, a tattie scone (not unlike a potato pancake) and a fried egg straight out of a chicken somewhere in the immediate vicinity.

Now, back home, I pine for this breakfast. I sit on windowsills, staring out into the middle distance and dreaming of the day that this breakfast and I can be reunited. I have stopped just short of composing a mournful, touching love ballad starring this breakfast, but I'm fairly certain that this here counts as a mash note.
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Chef Dale Talde recently shared his list of five Southeast Asian dishes he felt everyone ought to know, and halo-halo made the cut. Talde wrote:

Halo-halo
"This is my favorite Southeast Asian dessert that is essentially shaved ice. Halo-halo is the Filipino name of it and there are variations in a handful of Southeast Asia countries (Air Batu Campur or ABC in Malaysia, for example).

Instead of blueberry-flavored high fructose corn syrup (commonly served at roadside snow cone carts in the U.S.), Filipinos use fresh fruit like mangoes, jack fruit, lychee, avocado and young coconut, then tie the whole thing together with sweetened condensed milk and top it off with puffed rice."

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Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.

You're clicking around on the internet, so you're probably not eating a Caprese salad right now. That's too bad. Let's fix it.

Yes, it's summertime and plenty of fresh vegetables are in season and surely salad-worthy. Fine. No one ever said a grown man or woman couldn't have two (2) separate and unrelated salads at a meal. Just make sure one of them doesn't have any basil, mozzarella or tomatoes in it, because you'll need all of that for this dish.
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