The seasons are turning, and more caloric snacks are once again on the rotation. Here's a picture of our own Pennsylvania Dutch Butter-flavored popcorn, seasoned with an ancho-garlic butter. Of course, just because the popcorn has its own buttery flavor, that's no reason to forgo adding more butter. This topping used our own garlic, finely minced, and some of the ancho powder I made this year, cooked into the butter along with the garlic so that the flavors dispersed nicely. I was struck by how much sweeter this ancho chili powder was than the commercial stuff I've relied on in the past. It really gave a distinct fruity-sweet note to the popcorn. Not what I'm accustomed to, but pretty tasty. If you need directions for perfect oil-popped popcorn, I posted them a while back.
I'm a bit under the weather at the moment, but I should have some more substantive posts up soonish.
I live on a 2/3 acre homestead in a residential neighborhood. A major goal is to demonstrate how much food a non-expert can produce in my particular climate and hardiness zone, with the soils native to my immediate area. We have gardens of annual and perennial plants, keep laying hens and honey bees, and regularly bite off more than we can chew. Another major goal is to pay off our mortgage as fast as possible. Here I blog about frugality, self-reliance, gardening, cooking and baking, food preservation, practical skills, half-baked experiments, and preparing to thrive in a lower-energy future.