When I was a kid, my parents would pop some popcorn in a big pan with a lid (think stockpot) on the stove and pour it into a heavy yellow bowl for nights that we would watch TV as a family. I remember many episodes of “Little House on the Prairie” and “The Waltons” viewed from the comfy brown couch with my mom, dad, and brother. Those are fond memories.
Did you know that you don’t have to use the stovetop method, a fancy popcorn popper, or pre-packaged microwave kernels to.make popcorn? You can totally brown bag it. Think how much money you can potentially save by picking up a supply of your favorite locally grown popcorn and a pack of those brown lunch bags to fill them yourself…
A brown lunch bag will work fine. I have even used brown grocery bags… Just add about a third cup of popcorn kernels to a brown bag. Fold the top down three or four times. Then microwave the bag for approximately four minutes. You may need to adjust the time a bit for your microwave. Listen for when the popping sound slows down to avoid burning your popcorn. Let the bag sit for a a few minutes once the microwave stops.
You can add some seasoning to the bag and shake it, or dump it in the bowl. Be aware that you may need tonadd a bit of melted or olive oil.with your seasoning for it to stick to your popcorn
The possibilities are endless. Cinnamon and sugar. Rosemary, parmesan, and cracked black pepper. Sea salt and sugar. Simply a bit of sazòn….
I decided to take a short video as I made my first lap around the stands at the Carbondale Community Farmer’s Market this morning. The video has been posted on YouTube. (If all goes well, it is also embedded in this post…) I was amazed at the quality and variety we have here even during the dreary winter months. Fresh greens, herbs, mushrooms, and more were available.
The market meets on Saturdays from 9:00 a.m. to noon at Carbondale Community High School through March 28, 2020. Some of the upcoming events, besides the weekly Fit program, are a seed swap, kids’ day, and plant give away.
It is definitely worth crawling out of bed to visit on a dreary morning. I found dried ancho chili peppers as well as a bunch of fresh salad greens to play with this week…
I had the freedom to experiment a bit on the 4th of July with some of the recipe trends I’ve seen floating around social media lately. A couple of these ideas that have sounded good to my family are the pasta salad with dill pickles and the one with ceasar salad. Since I didn’t have everything to make either complete recipe, I combined elements and used what I already had. I think the result was pretty tasty.
1 pound of cooked pasta, such as elbow macaroni or shells
1 bottle of ceasar salad dressing
1 cup of dill pickle juice
1 cup of chopped dill pickles
1 small chopped red onion
1 teaspoon kosher salt or sea salt
1 teaspoon ground black pepper
Add the warm, drained cooked pasta to the pickle juice and allow to soak approximately 10 minutes before stirring in the ceasar dressing. Add salt, pepper, onion, and dill pickle pieces. Blend together carefully and refrigerate before serving.