Today was an unseasonably warm fall day so a friend and I grabbed a coffee and hit the beach. We walked and talked of work and family; filled our lungs with that lovely briny air; and let ourselves get covered with a cool, fine mist of sea spray. When I got home, I could taste the salt on my lips and feel it on my skin. Which got me thinking about sea salt, and how much I love having it in my life. This love extends to cooking, of course.
We think of salt primarily for its ability to enhance the flavor of food. But in the culinary world, salt is far from your basic, ordinary run of the mill condiment. Salt comes from many sources and is highly regarded by gourmet chefs who appreciate and distinguish these varieties. (more…)
Congratulations to our recent Facebook contest winner, Kelly Joseph Edmunson! We’ve been encouraging folks to “like” us on Facebook and recently held a drawing for a box full of popcorn gifts. We wondered how and when Kelly’s affinity for popcorn began. Here’s what she shared…
“As a child, back in the mid-late 60′s, I remember looking forward to Thursday nights when the TV show My Three Sons was a regular at our house. My two sisters and I would stand in front of the family TV and imitate Rob, Chip and Ernie’s “show opening routine” where they criss-crossed their hands on their knees, to the shows’ theme song. Everyone who used to watch it will know what I’m talking about. It was also on Thursday nights that we had our big snack of the week…grape juice and POPCORN!” (more…)
It’s not always easy figuring out which cereal to buy for my family. I want to start them off with a quality grain and keep the additives and imitation stuff to a minimum. And since I’m the “popcorn mom,” I figure why not try putting some popcorn in a bowl of milk with a sprinkling of sugar? It’s not an original idea; more than 150 years ago popcorn was eaten just as we eat cereal today. In fact, popcorn is the original “puffed” cereal.
Colonial housewives served popcorn with milk and cream. And, long before the advent of the corn flake, Ella Kellogg enjoyed her popcorn ground with milk or cream. The Iroquois made a hot cereal version by boiling pounded popcorn in water until thickened and then adding milk, cream, sugar or syrup. If they were traveling, early Native Americans pounded their popcorn into a fine, powdery meal and later mixed it with water for eating, making it a true American meal on the run. (more…)