Gratuitous recipe post: Kettle corn

Every time I mention the phrase “homemade kettle corn,” people’s eyes light up, as if the idea of making kettle corn at home is at once marvelous and unfathomable. It’s the same look you’d get if you said, “I know what she and Billie Joe were throwin’ off the Tallahatchie Bridge.” Everybody wants to know your secret.

In point of fact, kettle corn involves four ingredients and takes about five minutes to make. Here’s how you do it:

1. Put a tablespoon or two of canola oil and three “test kernels” of popcorn in the bottom of a big saucepan and turn on the heat.
2. Once the test kernels pop, add 1/3 c. of popcorn and 1/4 c. of plain white sugar.
3. Put the lid on the pan and pop the corn. To keep it from scorching, don’t leave the pan on the burner for more than three seconds at a time; in between, remove it from the heat and shake it for two to three seconds.
4. Once all the corn has popped, sprinkle it with a little salt and dump it into a big bowl to cool for two or three minutes before serving.

Someone asked me about cleanup today. That part is easy, too: Just run water in the pan and let it sit long enough to dissolve the sugar.

This is one of my favorite snacks on a cold, rainy evening. Something about it goes well with Bogie and Bacall movies.

Emily

Pouring

I’m not sure which is worse — the constant rain outside, or the deluge of deadlines inside.

I think I’m going to buy a new umbrella. As soon as I get it, the rain will stop, and we’ll have two weeks of sunshine. You think I am kidding. I am not. The cuter the umbrella, the longer the drought will be. Maybe I can find something with bees on it….

Emily