Well, except for a six-month stint working for a political news service in Washington, DC after college. I got homesick (Dr Pepper and Bluebell ice cream are necessities, people!) and came home as soon as I could.
But I digress.
As a Texan, I am kind of ashamed to admit that until this past weekend, I had never fired a gun.
The thing is, I don’t really *like* guns. I don’t like the power that they contain. This little metal cylinder that brings death.
And people can have such a cavalier attitude about firearms. They act like it’s no big thing.
Especially here in Texas.
When my friend, Morgan, decided to throw a “shotgun” wedding, I had no idea what I was in for.
No, no. Not *that* kind of “shotgun” wedding.
You see, the wedding was at this beautiful ranch in Central Texas. Guests were asked to arrive at 3:06 (30 ot 6, or .30-06 rifle) and the wedding started at 4:10 (.410 shotgun).
After the ceremony, guests were invited to participate in a round of skeet shooting over the lake.
Here are the Bridge and Groom getting ready for their round.
Aren’t they a cute couple?
Their house is decorated in animals they’ve hunted.
Which brings us to my shooting experience.
Ricky, another Aggie we met at the wedding, convinced me to try my hand at a 20-gauge shotgun.
It is amazing to me how pulling that little trigger ignites such power.
It’s not something I think I could ever get used to.
Well…maybe I enjoyed myself just a little.
But man, oh man, does my shoulder hurt today.
Happy shooting, and thanks for looking!
Don’t mess with a Girl With a Gun. Yup, that’s me, skeet shooting for the first time ever!
Place the gelatin in the bowl of a stand mixer and pour 1/2 c water on top of it. Let it set.
Meanwhile, stir together the rest of the water, granulated sugar, corn syrup and salt in a small saucepan. Cover and place on medium-high heat, cooking for 3 to 4 minutes.
Uncover and cook for 7-8 minutes, until the mixture reaches 240 degrees F.
Remove from heat immediately.
Turn the mixer on low speed and slowly add the cooked sugar mixture to the gelatin. Increase speed to high and beat for 10-12 minutes, until the mixture has turned white and tripled in size.
Beat in the vanilla for the last minute.
While the mixture is beating, prepare your pan by combining the cornstarch and powdered sugar in a small bowl.
Spray a 9 x 13 inch baking pan with non-stick spray and sprinkle the cornstarch/sugar mixture to coat the bottom and sides of the pan.
When the mixture is ready, pour it into the prepared pan, using a spatula coated with non-stick spray to smooth the mixture in the pan.
Allow to set for at least four hours and up to overnight.
Once the marshmallows have set, run a sharp knife along the edges of the pan to release the marshmallow sheet from the sides. Turn the marshmallow onto a cutting board and use a oiled pizza cutter to cut it into 1-inch squares.
These are really light and fluffy and will make you never want to buy store-bought marshmallows again.
Oh, and be sure to wash all of your pans immediately. This stuff is hard to get off if it sets!
Homemade marshmallows are light, fluffy and perfect for s’mores or hot chocolate!
Arena is the wife of a Nerd and mom of a toddler who loves his Star Wars blankie a little too much. She shares parenting adventures, yummy recipes, and great photography on this Dallas mom blog. firstname.lastname@example.org
Jet is the mom of three kids under the age of four. When she's not wrestling kiddos, she enjoys coaching middle school cross country with her husband. She lives in New Mexico and writes about fashion and style. email@example.com