15 April 2011
Popcorn. I am rediscovering enjoyment for savory popcorn, rather than reserving preference solely for sweet-and-savory kettle corn. In lieu of a yet-to-be-recovered air popper, I popped corn kernels using a stove top method with minimal oil, then tossed them with crushed yakinori (toasted seaweed), nutritional yeast, cayenne, salt, pepper, and a small amount of melted coconut oil to get everything to stick. The concoction is becoming somewhat of a snack obsession, along with those ruby-colored strawberries in the background of the frame.
Isa's newest cookbook.