>> Monday, August 22, 2011
It feels like it should be at least Thursday....
I feel like I'm recuperating from last week, when Archie and I had something going on EVERY single night of the week. How do we let our schedules get that way?
We keep saying we're going to slow down, and then we turn around and we have something booked for all week. This week we mandated ourselves to have nothing going on... but my body is only just beginning to catch up from the madness of a crazy busy week, and a fun, but busy weekend!
There is something really fun about having a lot going on, and having a full schedule, and seeing lots of people, enjoying and connecting with others. We love it, sometimes we thrive off of it... but there's also a need to just be still every once in a while, enjoy time together, and just sit on the couch and do nothing! Date nights are also crucial for us... and when we jam pack our schedule, we feel like our eyes are drooping when we're out having a date night.
My time alone with God suffers too... I find myself going to bed late, and then I wake up late as a result. I sleep in until the very last possible second with leaving myself just enough time to get ready for work, and in the midst of it - I nix my time to sit out on the back porch, journal, Bible, and coffee in hand, and embrace all that God has for me that day. Then I'm running out the door, hurried, rushed, and with a bad attitude - and it isn't even 9am.
So, this week, we're just relaxing! Going to bed early.... getting back into good habits... enjoying date night... having a little fun too, but overall we're readjusting!
Can anyone else relate?? Why is it that when we ask people how they are, everyone ALWAYS says, "Good.... but busy!".
Anywho, Here's some super yummy caramel corn - not just any caramel corn, but salted caramel corn! YUM. It has a pinch of saltiness with caramely, buttery sweetness, and mixed together makes a great snack or dessert. And if you feel so inclined, add a little chocolate drizzled on top, and it reminds me of Harry and David's Moose Munch... YUM!
Salted Caramel Corn in a cone... which reminds me of the fair in the fall... and we all know how much I love fall! :)
Salted Caramel Corn (Adapted from Food 52)
3 tablespoons vegetable or canola oil
1/2 cup white corn kernals
1 cup brown sugar
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
3 teaspoons sea salt
2 teaspoons vanilla extract
3 ounces milk or semisweet chocolate
1/2 tablespoon vegetable or canola oil
1. Preheat oven to 300 degrees F. Spray sheet pan with cooking spray and set it aside for later.
2. In a large stock pot or dutch oven, add 3 tablespoons of vegetable oil over medium heat with 3 kernels of the popcorn. Place the lid on top and wait until you hear the popcorn pop. That's when you know the oil is hot enough to add the rest.
3. Once you hear them pop, add the rest of the popcorn with the lid almost all the way on, and continue popping until it slows, almost stopping. Check them at this point, because nobody likes burnt popcorn! :) Remove from heat, set in a bowl, and set aside.
4. In a separate small saucepan, combine brown sugar, butter, heavy cream, and salt. Bring to a boil.
5. Reduce heat to allow caramel mixture to simmer, and simmer for 5 minutes, stirring frequently. Remove from heat and add in vanilla - allow to cool slightly.
6. Pour caramel mixture over popcorn in bowl and mix thoroughly, allowing popcorn to be fully coated. You might have to use your hands for this step.
7. Spread popcorn evenly and in one single layer over baking tray, and I sprinkled with a bit of extra brown sugar for luck. Bake for 30 minutes, stirring every 10 minutes. If popcorn is still mushy at 30 minutes, cook for another 10 minutes. Popcorn will not be "dry" at this point, but should be crunchy. Spread onto parchment paper to allow to cool.
8. Mix together 3 ounces chocolate and oil and heat until melted. Drizzle mixture over cooled popcorn and allow to harden (I threw mine in the freezer for a few minutes). Break apart with spoon into smaller pieces, and enjoy! Store in a tupperware or sealable container to keep from getting stale and mushy.