Tony, hands down, makes the best popcorn. Our popcorn of choice this time of year? Boy Scout popcorn! It’s all white kernals and it pops up really well. This time of year they sell it outside of grocery stores and Sams’s Club. Our second favorite is Orville Redenbacher.
The secret to Tony’s popcorn? No lid. We use a mesh screen – that way the popcorn stays AMAZINGLY crunchy, and not steamed if we had left the lid on.
Warning – you must use long oven mitts, as the oil sometimes pops through the mesh screen.
We used the new stock pot again! It’s taken me years, but I think I have come really close to Tony’s popcorn. Here it is with the mesh screen (um, can you tell its been used a bit?)
The other secret, have a big enough pan and don’t overload with kernals. Once you hear the first popcorn pop, remove from heat and let the kernals cook:
The end result? Perfectly crispy popcorn lightly salted. We do sometimes sprinkle with Parmesan cheese too, but last night we kept it simple.
- 2 slices whole grain bread
- 1 egg
- 1/2 ounce mozzarella cheese
- 1 ounces deli ham
And now (not that I don’t use them all year round!) I will start my daily photo of a snowman coffee cup!
I have a few things to do today:
- clean my desk and file paperwork
- menu planning for the week
- grocery shopping
- a couple loads of laundry
- walk with Ed
See you later!