rainy days and big pink bowls of popcorn

i love popcorn.

unfortunately, she hasn't always loved me back.
recently, she broke one of my favorite wisdom teeth
and she once nearly caused a house fire when a babysitter
decided to pop her in a metal mixing bowl.

and yet, i find it hard not to forgive her those little
indiscretions when she otherwise provides me
with so much pleasure.

when i was a little kid,
jiffy pop was our friday night tv treat.
who wasn't thrilled by that magical ever
expanding silver turban of popcorn goodness.

as i got older, i started to pop my own,
extra butter and salt, please.

these days, i sometimes flavor the popcorn,
usually by seasoning the melted butter.

i've used currys, seasoned salts, fennel and caraway seeds,
chili powder, tabasco and grated parmesan for savory
versions and cinnamon, ginger, citrus zest, brown sugar,
maple syrup, cocoa, instant espresso, nuts, dried fruit,
toasted coconut (good with curry, too)
or some combination of all of those things for sweet takes.

this past friday night, my friend julia generously
sprinkled the gigantic pink bowl of air popped popcorn
we were sharing with smoked paprika.

yum.

Hand Popped Popcorn
Makes a Big Shareable (or not) Pink (or not) Bowl

2-3 Tbl Oil (Can be Olive, Veg, Corn, Canola, Peanut)
1/2 cup popcorn (Orville Redenbacher reigns supreme)
At least 1/2 a stick of butter!
Sea Salt

To pop the corn: Add oil and popcorn to a heavy bottomed largish pot. I use my mom's old Le Creuset. Cover and heat over medium heat, shaking periodically until kernels begin to pop. Continue to cook, shaking pot frequently, until kernels stop popping. This should take about 3 minutes. If possible, leave the pot lid slightly ajar during the popping process to allow some of the steam to escape for crunchier popcorn. And make sure to use potholders!

To flavor: Melt the butter in a small saucepan over low heat. Add the spices, flavorings, seasonings of your heart and belly's desires. Drizzle the melted butter over popped corn, season with salt. If you are using garnishes like toasted coconut, nuts, etc., add them after you toss the popcorn with butter.

Eat.

Note: I have not intentionally neglected to mention microwave popcorn, quite possibly the best reason for the invention of the microwave as far as i can tell (only weeks ago i might have said it was the only reason, but that was before i discovered i can cook and eat a sweet potato in 5 minutes thanks to that miraculous machine). It's just that we never had one, until I inherited my grandfather's last fall. What a legacy. Thanks, Gramps.