Becca Stareyes

This is adapted from a recipe I found in the New York Times -- I just added the cinnamon and raisins. And sarcastic commentary. I brought it to the Astronomy picnic where it was a hit -- a loaf and a half were eaten, and Shoshe (the one who gave me the recipe) was quite happy, since the bread is low fat (and also vegan). Now, if only I could come up with a gluten-free version and handle everyone's food preferences/allergies/etc. at once.

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So, my air popper -- which I purchased after realizing that I despise the artificial butter most microwave popcorn bags us -- gave up the ghost. As in, it was emitting sparks, and it was a good thing I was there to see this, turn it off and unplug it before I had to dash to get the fire extinguisher.

kuchehexe suggested I try popping my corn over the stove. And I haven't had such good popcorn in ages. Air-popped popcorn might be better for me, but it was pretty much 'crunchy filling thing'. With the oil on the stove, the salt actually sticks to the popcorn, giving me the full flavors of salt and grease -- totally worth the extra calories.

I might try popping it in butter next time.

I need a food icon