Good choice and our #1 also. We also sometimes make Rice Krispies treats.
Haas avocado. Lemon juice. Sugar. Stir into “pudding” and enjoy.
(The Brazilian way of eating avocado, as opposed to the Mexican way, which is lime & salt.)
Cut out tomato core, sprinkle with salt, eat while standing over the kitchen sink.
Triscuit crackers and a tin of sardines - flavor of your choice- courtesy of my Granddad.
- Open a container of cheese-stuffed peppers. (Aldi sometimes has them in the “deli” section.)
- Mix gin (I like Bombay Sapphire) with a little vermouth. Shake with ice. (If you’re one of those “Oh no, it bruises the gin” people, you can stir instead.)
- Pour into glass with a couple of bleu-cheese-stuffed olives. (Also Aldi.)
- Cue up the episode of Jeopardy! you recorded earlier.
- Enjoy!
If Aldi doesn’t have the peppers buy a package of panino – small sticks of mozzarella rolled inside prosciutto, salami, or pepperoni.
Wheat Thins topped with a square of creamy havarti cheese and a bread-and-butter pickle slice.
Ritz or club crackers, with a smear of cream cheese and a dollop of your favorite ham/jelly/marmalade. (My mom just gifted me a jar of homemade jalapeno peach jelly, it is INCREDIBLE)
Add a raw egg to a bowl of freshly cooked hot rice. Add three blups of shoyu (soy sauce) and a generous sprinkling of furikake. Mix well, and slurp away. Repeat as necessary until out of rice, eggs, shoyu, furikake, or hunger.
i gotta get one of those!
For the past few years i have popped corn kernels in a plain paper bag in the microwave.
i couldn’t believe this method worked better than those awful microwave pre-packaged things…as in, allowing me to season how i want, and leaving about ten old maids per batch.
(Although, nothing beats those precious few kernels half-popped that one only gets popping your, or any, stove top way…)
What a coincidence! I just now smeared some cream cheese on two Ritz and sprinkled one with Everything Bagel seasoning and another with hot honey to see which was tastier. They are neck and neck. If only I had some raspberry chipotle barbeque sauce! Blues Hog or Sweet Baby Rays. (I could always make some.)…..Half my diet seems to be something on a cracker or English muffin.
Both together would definitely work for me.
Same… dinner many nights is either a toasted English muffin with whatever jam I have on hand or cheese and crackers.
Y’all be careful about
Movie Theater Popcorn. My happy place.
For perfect movie theater popcorn at home:
coconut oil, popcorn kernels, Flavacol butter salt ($8 will last you years).
- Heat up oil pretty hot, but not smoking. Medium-high’ish
- add kernels and immediately remove from heat for 30 seconds. This is key.
- add back to medium-high’ish heat, lid slightly open to let steam out
- 1-2mins max and done popping 99.9% of kernels; it goes quick
- add Flavacol salt, cover/shake, dust more Flavacol and shake
All in is about 3-5mins from “I want popcorn” to watching your movie. It’s tastes perfect.
This with a cup of cocoa on a cold evening, is the best! When I was a kid, my mom would make us cinnamon toast for breakfast quite often. If she ran out of cinnamon-sugar, she’d spread the buttered toast with brown sugar. That’s very good too.
I’m intrigued. What does removing the pot from the heat after adding the kernels do?
For a time, my son was bugging me to get a dedicated theater-style popcorn maker, and as I recall, the right oil and Flavacol were essential ingredients to making movie-concession-stand type popcorn. But meh, the last thing I need is another appliance hogging counter space or cupboard space, and we consume popcorn so rarely anyway that I’m perfectly fine with Orville Redenbacher Extra Buttery microwave bags. They taste fine to me, and I’ve perfected the timing to get pretty much all the kernels to pop without scorching the popped ones.
One word of warning about microwave popcorn. The bottom of the bag gets very hot. I once shattered the glass turntable on a former microwave by putting the bag directly on it. Now I’m careful to put the bag on a ceramic plate.
Both cereal with milk and a glug or half & half, and a big bowl of berries with cream are in my list. (Peaches and cream is really good, too. For a really indulgent touch, peel the peaches and cut the flesh into bite-sized chunks.)
So is a can of sardines served on whole grain Wasa crisp. Although that’s more a lunch than a snack.
But here’s another: frozen cranberry treats:
Take one can of ocean spray whole berry cranberry jelly, and an equal volume of sour cream. Mix in a bowl until well blended. Dollop into a lined muffin tin. (Aluminum cupcake wraps with really well for the lining.) Place in freezer until firm. Makes about a dozen.
It’s delicious, rich and creamy and tangy all at once. It’s surprisingly satisfying for the number of calories it packs, due to the strong flavor and fat content. Making a batch is a bit of a nuisance, but they freeze well in a ziplock bag. So only the first takes work, the rest are “free”.
It allows the kernel to heat up more gently and more uniformly. By the end of the 30 seconds you have all the kernels at the same temp and all at the brink of popping. Then, when you put it back on the heat, the popping takes 45 seconds or so and it all pops. When I used to just heat it up w/o taking it off, it would pop for longer and lots would not pop, and more prone to burning.
I should have mentioned I just use a big pot with a lid vented to let steam out/popcorn in. After some popping, you can remove the lid completely as there is enough popped corn to hold the rest from flying out.
re: Microwave popcorn. I love it and probably eat more of it, but it can never be movie theater. Microwave popcorn is much lighter, which is good, and movie theater/stovetop is much denser, which is a different kind of good.
I like making popcorn with flavorful oils. I have used olive oil, ghee, and goose fat, all of which i find very tasty.
Easy one from my childhood: frozen berries + cool whip.
I prefer raspberries, but you do you.