Popcorn and murder

Ooh, a whole week has gone by without a post. My bad!

Wasn’t the most exciting week, though. Well, let’s see. The boys went to their friend Ian’s house for a sleepover Saturday night, and everyone stayed all night and had a great time, so that was a relief. Also their house is full of IKEA so I felt right at home and now I want to build a loft-like space above their bedroom. And I had poke for dinner after I dropped them off.

The other great thing that came out of it was Ian’s recipe for cheesy popcorn, which we’ve made twice now. I hope he doesn’t mind if I post it here.

IAN’S CHEESY POPCORN

  1. Put one tablespoon of olive oil in a pot big enough for popcorn, turn on medium to medium high heat.
  2. Add 6 tablespoons of popcorn kernels (this is where Linus says, let’s just add a little bit more, so it’s usually more like 7.)
  3. Wait until one of the kernels pop. This takes an eternity. I guess it’s true, watched popcorn never pops.
  4. Put the lid on. If you’re lucky, your pot has a glass lid so you can watch all the popping action.
  5. Shake the pot while it pops. Is it necessary? Maybe not, but it feels right.
  6. When it’s all done, pour the popcorn into a big ol’ bowl.
  7. Drizzle 2 tablespoons of olive oil on the popcorn and mix it all up.
  8. Shake 6 tablespoons of parmesan cheese on top and mix it all up.
  9. Eat! And then look at all the parmesan cheese at the bottom of the bowl and decide next time to use a bit less.

I hope you enjoy this delicious treat as much as we do!

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What else is exciting? Hmm. Well, Steph and I are going to see a live show of My Favorite Murder podcast tonight, which I am very excited about. Not a podcast for the kids, though. Probably obvious from the title. Oh, and Sunday morning, Linus and I will be on the local news for three minutes talking about this little coding robot toy thingy. I’m sure that won’t be completely awkward or anything.

Oooh, my new glittery sneakers got here! Love them.

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Monday morning things

I wanted to blog about a few things that don’t really merit a post of their own.

I baked a king cake!

I’ve been wanting to try this for a while, and finally got around to it this weekend. I used the recipe in this blog post. [Please ignore the line, “(Pronounced Nawlins in case you don’t want to sound like a fool)” because that is absolutely, 100% untrue. Please don’t ever say “Nawlins” in my presence.]

The only changes I’d make next time are:

1. Three strands instead of two. It was very puffy. Not necessarily a bad thing, but there was definitely a higher ratio of bread: filling than I’d prefer.

2. Get a real baby, not a LEGO minifigure that I sterilized. Though it made for a hilarious photo. I crack myself up.

You're going to put me WHERE?
You’re going to put me WHERE?

3. Get the colored sugar to sprinkle on top. I colored the icing instead, but sugar would be prettier sprinkled on top of the icing (not in lieu of.)

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I was really happy with how it came out, though. So yum! And P was really happy to get the “baby.”

Hair product recommendation

Saturday night, I went with some friends to a walking parade, Chewbacchus. I think you can imagine what the theme was. I looked all over the house for the Princess Leia wig I had at one point, but then I remembered that I have long dark brown hair. No wig needed, just a Pinterest tutorial!

Worked like a charm, and I was so enamored with the bun-making technique, that I went and bought a hair donut thingy yesterday from Ulta.

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Oliver’s writing

Oliver had his writing journal from English class in his backpack and HOLY COW it was a treasure trove of cute. I can’t wait to get my hands on Miles’s and Linus’s. My favorite entry was the one that said, “Today I will inoy my dad.”

Am cooking genius (Butternut Squash Crack)

I have to tell you about this recipe that I like to think I invented (but I’m sure I didn’t, but maybe I did?) but either way, you must go make it right now. It is extraordinarily delicious.

I wish I had some pictures to share with you, but truth be told, it’s not exactly a pretty dish, and anyway, I ate it all too fast to photograph it.

Took some pictures! See below.

I call it

Butternut Squash Crack

or maybe I should call it something more descriptive like

Butternut Squash with Italian Sausage and Sage (and Goat Cheese If You’re Not Going Dairy-Free For a Little While Like Pam Is)

Take your pick.

Ingredients:
A butternut squash (are you surprised?)
1 package of turkey sweet Italian sausage (the kind I buy has 5 links in the package)
1 bunch of fresh sage (or dried, but fresh smells so nice), chopped
1 chunk of goat cheese (2-3 oz)
2 tbsp Olive oil (I cannot type the word “Olive” without typing “Oliver” and then going back and deleting the r)
Salt and pepper

heaven

Here’s a picture of the actual ingredients, right before I turn them into the yummiest dish you’ll eat maybe ever.
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Directions:
1. Peel and chop butternut squash into smallish chunks. 1.5″ or so? I feel like this part should take up more than one line, because it takes forever, and for some reason the outside of a peeled butternut squash makes my skin feel very dry and cracked. Very odd. Here’s an interesting explanation.)
2. Toss butternut squash with some oliver oil (see?) and salt and pepper and the sage.
3. Cut Italian sausage into chunks. It’s easier if it’s still a bit frozen.
4. Arrange all willy-nilly into a casserole dish. Mix everything up.
5. Dot with some of the goat cheese, crumbled.
6. Cover with foil and cook at 375 for a while. 45 minutes or so? Until the squash is all squishy. Take the foil off and cook for about 20 more minutes until the squash on top gets all brown and caramelized.

Eat, and contemplate when you can eat it again.

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It’s so good because the juices and seasonings from the sausage get all up in the squash, which are like little flavor sponges. And it’s kind of mushy and caramelized and the goat cheese adds a nice um other flavor, as does the sage.

Enjoy!