With Saturday being our usual library day, the kids are excited to watch whatever new videos they picked right away. This practice has naturally turned our Saturday nights into movie nights. It is the one night where I try to stop what I’m doing (i.e. housekeeping) to just sit and spend time with them doing something together as a family.
Since Adam is working, we make this a light dinner night – pizza and popcorn. When I’m feeling really inspired then I will go to the trouble of making homemade dough, but most Saturdays find us making the cheating pizza (tortilla shells spread w/a bit of pasta sauce, sprinkled with cheese and baked at 425 for about 8 minutes). The final touch is stove-popped popcorn, a tradition started a few years ago when we found a recipe in the back of The Popcorn Book during one of our homeschool studies. Adam and I tried it, loved it and threw every bag of chemically enhanced microwave popcorn in the trash. We haven’t looked back since!
So here is our famous stove-top popcorn recipe (after much fiddling for just the right pop!):
- Heat a large pot over medium-high heat (a 7 on our dial) with enough veg/canola oil to cover bottom of pan (about 2-3 T).
- Place 2 kernals in oil to heat along with oil. You will know oil is hot enough when both kernals pop.
- Cover bottom of pan with single layer of kernals (about 1/2 cup) and cover with lid.
- Use pot holders to hold on to pan and, every once in a while, shake the pan to cover kernals with oil and allow popping corn to rise to surface.
- When you hear popping slowing down almost to a stop, pull pot off heat and place lid in sink, quickly pour popcorn into large bowl.
- Salt to taste.
There is nothing like the taste of freshly popped popcorn! With all the warnings coming out about how bad microwave popcorn is for you, I am glad my family made the switch! And now with our microwave broken – with no plans to buy a new one – it will be a necessity…a happy necessity! Enjoy your weekend dear readers!