POP! POP! POP!

confession: i jumped the gun on fall. a few weeks ago, we had one of those late summer days that actually wasn't anything like summer, but hinted of autumn instead? it way cool, dry, and there was that thing in the air. you know the one. anyway, i got all excited and made the first seasonal batch of caramel popcorn.

i don't really eat popcorn any other time of year and even in the fall, i don't make it much anyway because andy doesn't share my appreciation for caramel corn - mostly beacuse of the candied pot that soaks in water overnight - but he was out of town and what andy doesn't know won't hurt him. so i set august up on the kitchen floor with some wooden spoons and tupperware, while i got to work.

now, august has become accustomed to playing in the kitchen while i cook and usually doesn't pay much attention to what i'm doing, but this time when he hear the ping! of kernals bouncing in the pot, it captured his curiosity. he came over to my feet and reached up my leg, requesting maaaa!, which usually stands for "mas" (the spanish word for "more") but sometimes also means "can i?" so i lifted him up to watch the kernals burst into fluffy corn. there was a curious smirk on his face and his head jerked back in suprise every time a white puff flicked against the clear lid. we repeated pop! pop! pop! together until all the kernals had transformed and when he ate them, oh boy! they disappeared faster into his mouth than they burst into their puffed forms. then he requested maaaa! (used in the traditional sense) and ate handful after handful. so now that he is outnumber (our duck dog also loves caramel popcorn) andy will have to put up with a full, sticky sink because this fall we will be having maaa pop, pop, pop!

scroll through the delicious photos for the recipe for our favorite noshy fall treat.

those chipmunk cheeks! he hardly finished chewing before reaching for another.

this is a salty, sweet caramel popcorn. i really like the added crunch and flavor of the nuts, but if you have allergies or just aren't that into them, go ahead and leave them out. also, i highly recommend pairing this with a cold cider (i'll leave the alcohol content to your discretion) - it's like having a crunchy caramel apple!

SALTED CARAMEL CORN + ALMONDS 



INGREDIENTS

1/2 cup unpopped kernals

1 tbsp coconut oil

1 tbsp butter
1/4 cup brown sugar
1 tbsp maple syrup
1/2 tsp baking soda
1/4 cup almonds
lots of coarse sea salt

in a large pot with a lid, heat the oil over medium-high heat. add the kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. transfer popcorn to a serving bowl, removing any unpopped kernels. toss with almonds, if using.

in a medium saucepan, combine the sugar, butter, and syrup. cook over medium heat, stirring gently, until the mixture has melted, 5 to 10 minutes. remove from the heat and carefully whisk in the baking-soda (the mixture will bubble up). immediately pour over the popcorn. working quickly before it hardens and using a spatula to toss, until the popcorn is well coated.sprinkle with sea salt and toss some more. let it sit to cool to room temperature, about 15 minutes. dig in!

when life gives you lemons

oh, i was brimming with insight and optimism; i took time off from running, gave my injury time to heal, and spent those precious extra hours with my son, marveling at all the things were learning together. things were really starting to look up last weekend when i finished a ten-mile long run that left me hopeful - if not confident - for a return to my former athletic glory. but this stubborn tendinitis had different plans and my injury has since flared up with a vengeance. now i'm back to square one, with no running in the foreseeable future and all this free time on my hands again.

so, the other day, when i found myself lying awake at 6:30am with two and a half hours until work and an energetic boy jabbering away in the room next door, i took august with me outside to enjoy the late summer morning. we won't have too many more of these, i simultaneously hoped and lamented (both hoping for my injury to heal and lamenting the end of the season).

still dressed in pajamas, we walked out with our bare feet in the dewy grass, around the side of the house to our vegetable garden, and there they were: three fat and gorgeous yellow tomatoes, bright as the morning sun. they are called lemon boys and if that isn't the universe sending a message then i don't know what is. you know what they say about life when it gives you lemons, don't you? make lemon boy tomato salad!

so here it is: a simple recipe to remind us that even adversities can be fruitful and there are moments every day to be savored.

 

there isn't much to this salad, just five ingredients: tomatoes, peaches, basil, burrata cheese, and balsamic reduction. now, i usually shy away from recipes that have specialty ingredients because a) they're usually hard to find in regular markets and b) as much as i appreciate good food, i have a hard time spending the extra buck. that said, even though you may not have heard of burrata, it's not as exotic as it may sound. it can be found in the cheese section of most grocery stores and at a price that is comparable to it's less creamy cousin, mozzarella. it is a fresh italian cheese that is soft and buttery and it totally makes this dish. take the time to look for it at your local grocer, it's worth it!

HEIRLOOM TOMATO SALAD WITH PEACH + BURRATA



INGREDIENTS

1/3 cup balsamic vinegar

2 tomatoes, cut into pieces

2 peaches, cut into pieces

6 ounces burrata cheese, cut into pieces

freshly torn basil

the balsamic reduction is the most "laborious" part of the preparation. i put that in quotes because all it really means is that this step just takes a bit more time than the rest, but not necessarily more work. pour the balsamic vinegar into a small saucepan, heat over medium-high heat and bring to a boil. once it's rolling, drop the heat to low and let it simmer, swirling the pan occasionally, until the liquid has reduced to about half of the original amount (15 minutes, maybe). that's it. then remove it from the heat and set aside. the hard part is done!

while the balsamic is reducing, place the tomatoes and peaches on a platter or plate, top with burrata chunks and torn basil. drizzle the balsamic reduction over the salad and BAM! a happy little salad that tastes as rich and sweet as these dwindling summer days.

buon appetito!