Pop. Pop. Pop!
That’s the sound you’ll hear sometimes when you walk into our kitchen in the evenings. Thanks to my new foray into making popcorn on the stove, old-school style. Honestly, having given it a try (and it is so easy) I don’t know why we ever veered away from this and latched onto microwaving little bags.
Here’s why I’m happy to kick the microwavable bags to the curb: First of all, we have a tinier-than-usual microwave that is great for everything we need...except when it comes to those darned bags, because when they expand they get stuck in one spot and then some kernels on the bottom end up getting burned. Plus there’s some controversy (I think) about the microwavable bags having some chemical in them that’s not great for you.
But going sans microwave, it almost feels like a science experiment! All you need are the kernels (which you can get for about a dollar or two), some olive oil to pour into a sauce pan and coat the bottom of it, and the aforementioned sauce pan and its lid. Add the kernels to the pot (¼ a cup will provide plenty for two tummies), put the lid on top and (assuming you have a glass lid like we do) watch the magic happen as the little guys burst into popcorn.
Obviously going this route will mean that you would have to add your own salt or butter, but at least then you can personalize it however you want. I’ve also heard of people making their own kettle-corn popcorn, but I haven’t tried that out myself.
And within minutes, we’re all set for movie night (and still whittling down the Netflix recommendations you all were kind enough to suggest)!
Related Posts
A lesson I learned while watching a movie
Asking for Netflix Recommendations
