Day 5 Professional Snack-idge

Today was another not seriously cooking day. I defrosted a serving of the pasta sauce I made on Day 1 and made enough polenta for dinner tonight and lunch tomorrow.

What I did make was popcorn. Delicious stove-top popped, old fashioned popcorn. The one ingredient I ALWAYS have on hand because of popcorn is Nutritional Yeast. That's right, nutritional yeast. It can also be called engevita yeast and my friends called it that weird hippy dust for years until I converted them all to popcorn this way:

In a large-ish pot pour a generous dollop of oil and three kernels of pop corn. Put the lid on the pot and the pot on medium high heat.

Wait until you hear all three kernels pop and then add 1/4 cup popcorn. Toss the popcorn around in the hot oil for a few seconds and then return to the heat.

KEEP THE POT MOVING!!! This is very important otherwise you get little burnt black rocks in the bottom your pot instead of delicious popcorn.

Open the lid a crack every once in a while to let steam out otherwise your popcorn will have the texture of stale crackers.

Once the popping slows down take off the heat and let sit for about the amount of time it takes to get a bowl out of the cupboard.

Pour popcorn into a bowl and drizzle a bit more oil on it then evenly sprinkle nutritional yeast and salt onto the popcorn.

You could also add curry powder, cayenne, soya  sauce (mix it in with the oil before pouring the extra on at the end otherwise the soya sauce makes the kernels super soggy), Parmesan cheese or spike. All of these things make delicious popcorn so much more delicious.

Please don't put all those seasonings onto one bowl of popcorn...

I also whipped up a tasty dip for my veggies that I took to lunch. One heaping teaspoon of mayonnaise, one of plain yogurt, salt and pepper and a dash of curry powder. Just make it in the morning before lunch otherwise the spices in the curry powder don't have time to rehydrate and it ends up bland and oddly grainy.

Enjoy!!