We've been making our own oil-popped, to everyone's delight, so I was interested to see this NYTimes blog post on using coconut oil to make it. Basically, 2 tablespoons oil (I bet you can use less) to 1/2 cup corn kernels. Delicious!
On that page, there was a link to homemade microwaved popcorn in a bag, definitely worth Mama trying at the office, instead of that store-bought stuff that causes cancer (it's the bag) in people at the factories.
On Coconut Oil
I've had a container of coconut oil in my cabinet since before my back injury, wanting to attempt some of Bloodroot's recipes, namely their pie crust and vegan ice creams. They use it in almost every dessert. And today, Melissa Clark wrote about her experiments with it in the NYTimes. I got the popcorn idea from her. And want to try her coconut oil poundcake with almonds and lime zest!
On Soup
A book I just read (Cherries in Winter; otherwise, eh) said when times were rough, it's "time to put up soup." I liked the phrase. And then that very week, Mark Bittman published an article on making great stock with mushrooms. Yum!
On Oatmeal
The kiddos love oatmeal, which I make using either old-fashioned Quaker or the bulk rolled oats from Whole Foods (because they don't like instant flakes). I decrease the liquid and omit the salt when I make it in the microwave. Bud has maple syrup; Sis likes brown sugar. But I hadn't considered eating it raw, as Mark Bittman describes--just add a pinch of salt, some sweetener, maybe dried fruit, and milk and let stand 1-10 minutes. And I won't now consider eating it from McD's.
On Real Fat
I've given up lowfat, for the most part, believing it to be, in the end, a poor health choice. So it's all full-fat here--butter, milk, yogurt, whatever. In smaller quantities. But of real food. Not "imitation food-like substances." Because who needs seaweed in sour cream anyway? And I've lost more than 3 lbs in two weeks.
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