My hometown in Vermont was blanketed with over three feet of fluffy snow yesterday, just in time for Christmas. My mom sent photos. The buried cars looked like holiday cream puffs sitting in the driveway.
But I will not be traveling home for Christmas this year for the first time in my entire life because of the pandemic. Sigh. As a Christmas lover this is no small sacrifice.
Of course, in Rome, we mowed our lawn this week with the scent of fresh-cut grass wafting through the open windows. Which means while I won’t be sledding and building snowmen this year, I’m not expecting Christmas to disappoint either.
There is sunshine and palm trees and new perks like more free sage growing in the yard than I can eat and which I can put in everything, even my popcorn. The rosemary bush is also the size of our car, but we’ll save that for another post.
Popcorn with fresh sage
- 1/3 of a cup of popcorn kernels
- Unsalted butter
- Fresh sage, minced
- Parmesan cheese, grated
- Black pepper
- Olive oil
- Heat a couple of tablespoons of olive oil and two kernels of popcorn in a large pot over medium-high heat with the lid on.
- When the two kernels pop, remove from the heat and add the rest of the popcorn. Stir to coat with olive oil.
- Let sit for about 1 minute with the lid on and then return to the heat with the lid still on.
- Once the popcorn starts popping, move the pot back and forth over the heat. Periodically lift the lid to let some steam out.
- Meanwhile, melt the butter in a small saucepan over low heat and then add the minced sage and cook for about a minute.
- When the popcorn stops popping, remove it from the heat, and pour it into a large bowl.
- Add the melted butter and sage and the cheese, season with salt and black pepper, and mix well.