salted caramel popcorn.

Sep 4, 2013

Lately, I've been on a popcorn kick. I went through a kilo bucket of dry popcorn kernels faster than I want to admit. Next to my no-fuss, go-to seasoning of olive oil and sea salt, I found a new favourite: salted caramel. I really wish I'd have jutted down exact measurements, but alas I forgot and afterwards I was too busy stuffing my mouth with warm popcorn while watching You’ve got mail.

However the "recipe" is super simple: more or less a 1/2 cup each of brown sugar, agave syrup and salted butter. In a small pot, stir everything over low heat until the sugar dissolves and becomes liquid. In the meantime, prepare your popcorn according to the instructions. (In my experience, a 1/2  cup of dry kernels makes a hefty one man portion, once popped. Whichever size of pot you use though, only use so much kernels that the bottom of the pot is covered with a single layer, not more.) Put popped corn in a big bowl and pour your caramel sauce over it, mixing well. Let it dry on parchment paper.
I didn’t wait until the sauce completely set, so it was still warm and slightly gooey. (read: Utterly delicious and highly recommended!) Let me know if you give it a whirl.

raw honey in normandie.

Sep 2, 2013

On our last weekend in Normandy, we went to the local market in Dieppe. From questionable clothing items to perfect panama hats, from antique books and games to all of the vegetables and cheese and charcuterie there is, you can get it all. In between the busy stands, a Moroccan couple stood selling their beautiful raw honey. The onlookers, us included, huddled close to see the man cut out pieces of honeycomb. We took a big piece home with us and still can’t get over the amazing smell and taste. What a treasure. I love bees.