hit the mid 80’s on Saturday and it was certainly flip flop weather. I know a lot of the country is experiencing
extreme weather conditions whether it is rain, snow or cold AND we need rain so
desperately. It got me excited that spring and summer are simply around the
corner. It is Secret Recipe Club reveal
time again – can’t believe how fast a month goes.
Click “read more” below to continue post
showcase her recipes and deems herself a home cook. She actually has two cookbooks on her blog
that you can purchase – congratulations! She specializes in vegetarian
delights. I have been to
about six times and always go to high tea when I am there along with seeing new
sites. We typically will stay at a flat
in either Mayfair or Queens Gate area since it lets you live among the locals
and the tube stations are easy jaunts to get anywhere you want to go.
was with my hubby and parents. We were
fortunate enough to take one of the last Concorde trips from
and we traveled almost two and half times the speed of sound. Although we went super sonic speeds, it felt
like a normal flight. Everyone was
treated like a first class passenger with being served the finest wines,
outstanding food on fine china, a cheese course and 20 year old ports along
with glasses of champagne. It is
unfortunate that this super sonic airliner is no longer in business – such a magnificent
way to travel to
settled on her Chili Popcorn. I am a
popcorn fanatic and was completely in the mood for it, when I stumbled upon her
recipe. She created her own chili oil
where as I simply purchased it from the Asian isle at Safeway. I adore popcorn that is popped over the stove
and adorned with butter and parmesan cheese for that added richness. Thank you Nayna for the inspiration!
Chili Parmesan Popcorn
3 Tablespoon Vegetable Oil
1 teaspoon Chili Oil
½ Cup White Corn Kernels
4 Tablespoon Salted Butter
2 teaspoons Chili Oil (use less if too spicy)
Melt butter over low heat and stir in the chili oil.
½ teaspoon sea salt
¼ cup Grated Parmesan Cheese
and heat on high. Add one kernel to the
oil and once it pops, lower the heat to medium high and add the other
kernels. Place the lid on top of the pot
and shake frequently until all kernels pop.
Add to a large paper bag and toss with ½ teaspoon of sea salt and toss with
the chili butter until well coated. Add ¼
cup of grated parmesan cheese and toss.
Let cool and serve.
To check out other Secret Recipe Club recipes for March, click here