On the hunt for cooking chopsticks

I have a pair of cooking chopsticks that I have had since college. I love them dearly, but mostly for their nimble action with bubbly bacon in my cast iron. These chopsticks, however, are the envy of my friends and family. My boyfriend wants to get them for his family, and rightly so. I think if anyone cooks they surely could use them and not just for the toaster oven either.

I am on the hunt for a new pair, a back up pair. I am not ready to compost them (they are bamboo) just yet. But I like to have back up. I grew up in the country so we truly knew how to stock up. No, I was not part of a family farm-steading or little-house-on-the-prarie'ing it. We just didn't return to town if we forgot the sour cream for that night.

A trip to Japantown in San Francisco sounds in order.

Micro Popcorn!

I tried to make a healthier and cheaper version of microwave popcorn. I consulted a recipe from the Food Network of Alton Brown's and made simple modifications. I took organic popping corn, placed a few tablespoons in a clean brown paper bag and folded the bag twice to seal. No staples in the micro, and hot melting tape sounds toxic, so just fold. I microwaved it using the popcorn button. I stop the microwave and remove the bag when popping has stopped for three seconds.

I left it plain for the first time to truly understand the taste of popcorn without salt butter or other flavorings. It was delicious and light. I also noticed I ate less, so that is good feeling satisfied.

I can think of rosemary, Parmesan, and olive oil. Curry powder and butter. Just take a look at your spice drawer and have at it.