I think that modern day kids are missing out on one of the most simple joys of all - watching popcorn kernels pop. It's really not that hard to pop your own corn and it's much cheaper and much better for you. Microwave popcorn can be risky because of the chemicals used in the non-stick bag as well as the buttery flavouring. I make large batches of popcorn and put it in the school lunches. Good for a weekend movie night at home too. Here's how to make good popcorn at home.
3 tablespoons vegetable oil
½ cup popcorn kernels
NOTE: You will need a good sized saucepan with a lid (preferably glass for more fun!).
Heat oil in a heavy-based saucepan over medium-high heat.
Add 2-3 kernels to the oil. Cover pan and cook until they pop.
Remove popped corn and add the remaining kernels to pan. Shake to form an even layer. Cover and set aside for 30 seconds to warm kernels (this will make them pop evenly)
Return pan to heat. Gently shake the pan occasionally while popping is rapid. When popping just starts to slow, reduce the heat to medium-low. Continue shaking until popping has almost stopped. Turn off the heat but continue to shake the pan as there will be a few last poppers.
Pour into a large bowl immediately and sprinkle lightly with salt. Toss to disperse salt evenly.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.