caramel popcorn

Ryan has been on a popcorn kick for a really, really long time.In the last year, though, he's discovered stovetop popcorn. The man whips up a mean batch of organic popcorn—which is infinitely healthier than the microwave stuff. I mean, it's perfect: never burned, always perfectly salty, light, airy, and full of flavor. I'm craving some right now, thank you very much. He's a bit of a purist when it comes to popcorn, though; a kosher salt and melted butter kind of guy. And that's fine, but then there's me... The experimentalist who has a soft spot for sweet-salty Kettle Corn (thanks, church camp)...

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mushrooms: the other white meat

Let's count the months, shall we, since I've had anything meat-related?I have had a total of five bites of meat or fish since Thanksgiving, two of which were given to me by my grandmother (thanks for pushing that prime rib on me, Nan, it was the best I've had) and the other three, mussels in a saffron-infused white wine reduction from one of our favorite east Austin bistros. Of course, I'm excluding the organic salmon I had in NYC the night Ryan proposed.So that brings us to a veggie-versary of... four months this week. Adjusting really hasn't been that difficult; in fact, I have really enjoyed...

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inedible.

Folks, I've been upfront with you since the beginning.I mess up. A lot. (Can we just run through a quick list of items—not meals—I have destroyed in the kitchen? Blender, countless wooden spoons, one enameled cast iron Dutch oven, several Mason jars, many glasses, one Pyrex measuring cup, two nonstick skillets, the juicer pitcher...) So today's post is less of a recipe and more of a word of encouragement. Because when you're just trying to make caramel popcorn and you wind up with this:Well, it's just necessary to take a deep breath, step back, and believe your unbelievably patient fiance when...

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