Listen, I’m under no delusions that you’re all out there, biting your fingernails, anxiously awaiting our fresh blog post this morning, but I’m still going to tell you about the roadblocks involved in its getting here because apparently, admitting to your blog community that you aim to post every Tuesday and Friday is a little like telling your friends and family you want to lose fifteen pounds in the new year: the experts say this will keep you accountable, but in reality all it assures you is that now there are an even greater number of people you stand to disappoint—not to mention, the self-imposed pressure seems to draw all manner of new and unexpected obstacles into your path. Today’s popcorn recipe, for example, comes to you in spite of dark days, failed brownies and one long and drizzling Sunday afternoon eaten up by hours playing with my new watercolor paint set (although, to be fair, those hours did bring our fresh January blog header).
It seems you can go nine months or more churning out regular posts (or, you know, working out or menu-planning or dusting the furniture), even when that means planning ahead for days when you’ll be out of town or for the holidays, but the minute—I mean, the minute!—you announce, out loud and in front of everyone, that you’re going to be doing something on a certain schedule, look out: now the laws of entropy are at work.
And in cases such as these, whatever goal you’re working towards, it’s good to have backup resources in play—such as, in our case, for example, a popcorn recipe you found on another blog last year and have already made half a dozen times since.
I don’t know if I’ve actually explained this here before, but I’m drawn toward a particular perspective on food-blogging, one demonstrated by all the websites I like best, wherein the food blog is less a cookbook and more a biography. There are obviously recipes, prominent and pretty, but there are also revelations about people behind those recipes—like a food blogger originally from England realizing Rome has, joyfully, become her settled home while she gives a recipe for cauliflower cheese; like a newly self-employed writer wrestling with the beginnings of freelance life while she sips enchilada soup. There’s nothing wrong with cookbooky blogs (any more than there’s something wrong with cookbooks), but the sites I stop everything to read are the ones telling us about themselves.
So sometimes, when I get to thinking Tim and I have to come up with something New and Trendy and Cool for our weekly posts, I have to remind myself that’s not actually true: Isn’t real life just as much about the pizza crust you make every Friday night as it is about the fancy dessert you try one weekend? I think so. If our blog is supposed to be about our life and what we’re eating in it, then simple snacks like these have to play a big part.
And in our house, when we want popcorn, we’re usually pulling up Melissa Coleman’s site, The Faux Martha, going back to her February post, to make (again) the honey butter version she created. It’s salty and sweet, sticky and addictive; with a total five ingredients, it comes together in mere minutes, especially when you’ve made it so many times that putting kernels in the stockpot feels as natural and mindless as brushing your teeth before bed. It’s not a new recipe, not really an original one, but it’s a snack that finds its way into our living room on the regular, both foolproof and simple, our favorite popcorn, hands-down.
Melissa Coleman’s Honey Butter Popcorn
Makes enough for four, although Tim and I can eat an entire batch alone, or, at a party, enough to fill a large bowl from which many guests can take a handful
While the honey-butter topping comes from Melissa, the popcorn instructions originated with Mark Bittman, as posted by Kate Taylor at Cookie and Kate. Once you get the popping method down, all you need to remember is equal parts honey and butter, melted on the stove and drizzled over popped corn at the end, salted to taste.
Melt coconut oil in a large stockpot or Dutch oven with a lid. Place two kernels of unpopped corn in the pot and cover it. Once you hear the kernels pop, take off the lid and add the 1/2 cup kernels. Put the cover back on and shake the pot, holding the pot on with potholders. Cook over medium heat, shaking the pot again once or twice, until all you stop hearing popping sounds (about five minutes or so).
While corn pops, set a small saucepan on the stove and melt together the butter, honey and a little salt. When the popcorn kernels stop popping, turn off the heat. Transfer popcorn to a large bowl and toss with the honey-butter mixture, working to coat all the mixture. Enjoy!