Tripped & slipped up, snap, crackle, pop …
Ouch!! My aching back …
Heat a deep, heavy pan, preferably cast-iron, over medium-high heat. Add enough toasted sesame oil to generously cover the bottom. When the oil is really hot add enough popcorn to cover the entire surface. Stir a few a times, then cover the pot leaving the lid slightly ajar to give the steam an escape route.
When the popping is starting to slow down, reduce the heat a little. Carefully shake the pan a few times but be sure to hold on to the lid! Once all the kernels have popped, remove the lid and sprinkle a little salt over the top. Pour the popcorn into a bowl and sprinkle a little more salt on top. Enjoy!
I like to use a homemade lemon salt on my popcorn. Other favorite toppings include Shichimi Togarashi, Za’atar, Nutrional yeast, and occasionally a little melted butter or parmesan.
P.S. This poem was inspired by a recent tweaked back during my garden-clean-up marathon. 🙂