This and That October 2008

My friends think I’m a good cook, but what most of them crave is my husband’s popcorn. He’s made it the old-fashioned way for years (which amazes our kids’ friends). It’s so much his trademark, my mom bought him one of those big ceramic bowls that says “Earl’s Popcorn.” (He can’t bring himself to use it, though, as the corn has to go in a very specific metal bowl). What’s his secret? Could be the heavy pan (Calphalon), the oil (canola) or the type of corn (Orville Redenbacher). The only other popcorn that stands up to his is the sweet and salty kettle corn found at fairs and flea markets. If you like that flavor, you’ll love our Cashew Butter Crunch Popcorn (page 9). It’s great to have around this time of year—what with Halloween and the holidays coming up. In the meantime, pop up your own corn; whichever bowl you serve it in, it will be a treat . . . and a trick for your kids’ friends.
Jill Melton, Editor

Thread apple slices on skewers and grill. Top with Parmesan and drizzle with honey. Missed this recipe last October? Go to /recipes/view/33878/grilled-apples-parmesan-cheese.html

Herbes de Provence
An assortment of dried herbs said to reflect those most commonly used in southern France, herbes de Provence typically contains basil, fennel seed, lavender, marjoram, rosemary, sage and thyme. Click here for a recipe using this blend.

Quick Tip
Need lots of garlic? Crush peeled garlic cloves in a plastic bag with the bottom of a bottle to avoid garlicky hands and cutting board.

Celebrate Apples
. . . in the small town of Erwin, Tenn., located in the Appalachian Mountains. It will host the 31tst Annual Unicoi County Apple Festival on Oct. 3-4, 2008. Or be there in spirit with our Old-Fashioned Fried Apple Pies by clicking here.

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