Inauguration Weekend

Friday afternoon, DePauw officially got a new president. After all the week's pomp and circumstance leading up to the inauguration ceremony, Friday was itself quite relaxing. I attended the ceremony with friends; we went to the lawn reception that followed and tasted desserts I can only describe as quaint because of their littleness; we stared in disbelief at the several open bars available to whomever could produce proof of age, student or otherwise; we sat on my lawn watching a rather impressive 30 minute fireworks display; we went to the Third Eye Blind concert and wondered at just how into the spirit of the day our fellow students felt.

Fireworks over Julian

Yesterday I sat on my porch and watched the Old Gold (equivalent of DePauw's homecoming) parade pass down my street, and after that it was a complete return to regular college life on campus. Translation: lots of work to do.

I think the gold firework looks like a weeping willow or falling stars. A friend things it looks like spears. I'll let you decide.

But I know I can manage because I have a few fun study breaks planned for today. In addition to going to church for the student mass and chili supper (free homemade dinner!), I plan to peruse this Sunday's special food issue of the New York Times Magazine. Oh, and I'll be taking a dessert break to have the leftover piece of marshmallow pie I whipped together Friday evening.

Marshmallow pie in 90 minutes flat

Because who invites people over to watch fireworks and doesn't offer them pie?

Doesn't it look marshmallow-y and wonderful?

Marshmallow Pie

1 ready graham cracker pie crust
2 c whipping cream
8 oz large marshmallows (about 30)
1 oz white chocolate, grated
rainbow mini marshmallows
rainbow sprinkles
8 maraschino cherries
4 squares white chocolate, cut in half diagonally

Pour 1/2 c whipping cream into a medium saucepan. Over low heat, melt the large marshmallows into the cream, stirring constantly. When the marshmallow cream is liquid, remove from heat. Allow to cool back to room temperature.
Whip the remaining 1 1/2 c whipping cream with a hand mixer until soft peaks form. Using a spatula, fold the marshmallow cream and grated white chocolate into the whipped cream. Pour the mixture into the pie crust.
Place rainbow mini marshmallows along the edges of the pie, and sprinkle a liberal amount of rainbow sprinkles on top. Refrigerate for one hour.
Decorate the pie with the maraschino cherries and white chocolate triangles, one for each of 8 pie slices. Refrigerate again until ready to serve, at least one hour.
Note: If you decide you want a pie more than three hours before you plan on serving it, feel free to make your own graham cracker crust. I'm sure it will taste better and make you feel better, too.
Note: If you're like me and don't really give yourself time to run by the grocery store, make and assemble the pie, and chill it properly, go ahead and stick it in the freezer instead of the refrigerator. Worked for me.