Popcorn Wells

Party Food, Side, Snack

While we’ve both grown older since first becoming friends in ‘60s, the sweet, sparkle was well and truly still in her eye as I spotted her coming through the international arrivals gate. We gingerly – no pun intended – ran across the crowded room and straight into each other’s arms.

She held my face in her hands and said something that shocked me to my very core.

“I can’t believe it has been 16 years since we’ve seen each other!?”

Somehow I managed to have a mouthful of water, did a spit take and then fainted from shock. Well shock and my passion for causing a scene.

As I was roused awake by a hunky security guard and his less-so offsider, I locked eyes with Dawn once more and like a less selfish old Rose, whispered “it’s been 16 years? 16 years,” I then inserted a dramatic pause, “since the inaugural Spudfest?!”

 

 

“Yes my dear, and I’ve missed you each and every day,” said my dear friend and Idaho potatoes spokeswoman.

After the security guards carried us to our car – princess style, of course – we ventured back to my house and quickly got to catching each other up on the past decade and a half. We held hands, laughed, cried and wondered what the rest of the island gang would think seeing us together again.

Too worked up from the emotion of the day, neither of us felt like gorging on a rich, comforting meal. Which was convenient, because I was hella keen to nosh on some Popcorn Wells like in the good old days.

 

 

While it is hard to make popcorn that tastes as good as the stuff at the movies – I think the butter and salt needs the hours sitting in the warmed, glass case of emotion to fully release their flavours – this little number is pretty good fresh. Generously buttered, lightly salted, it has your stomach craving more, more, more. That’s how it likes it. That’s how it likes it.

Enjoy!

 

 

Popcorn Wells
Serves: 2 dear friends.

Ingredients
2 tbsp vegetable oil
½ cup popping corn
salt, to taste
melted butter, to taste

Method
Heat the oil in a stock pot over medium heat until the oil is shimmering.

Add a kernel and if it starts spinning, or better still pops, add the rest of the corn. Immediately pop on the lid and shake the pan. Return to the heat and once the popping kicks off, agitate the pot semi-frequently to keep the unpopped pieces shimmying down to the bottom.

Once the popping has all but stopped, remove from the heat and season with salt. Cover again and give a good shake before pouring in melted butter to taste, covering again and giving a more aggressive shake to ensure it is all coated.

Then devour. At SpudFest, or at home. Your choice.

 

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All the rest

Guess Who's Coming to Dinner

Just sit right back and you’ll hear a tale, a tale of our friendship. That started when I was a top’s port, just a tiny shit. My mate was a mighty sailing man, this stripper brave and sure but of his five co-stars that met me, only one saw me as more than a whore.

More than a whore.

That co-star, was my love Dawn Wells.

While she misunderstood and thought I didn’t consent when the *weather* started getting rough in our relationship – this tiny ship loved to get tossed – I admired her courage to stand up for this minnow, that she believed to be lost.

Believed to be lost.

While my relationship with the unnamed – that’s the hint – co-star fizzled out to a natural end, Dawn’s love and support was uncharted in my life in the ‘60s, and as such, we became the firmest of friends.

What do I make for my dear friend when she ventures here, on Benigan’s – or GilliBen’s, who knows – Isle?

Image source: Gilligan’s Island / CBS.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Chorlizo Sherriedan

12 days of Festivus for the rest of us, Party Food, Side, Snack, Tapas

After spending the day reminiscing with Barns yesterday – after kicking the 12 days of Festivus off with Jase and Heids earlier in the week – I thought it was time to reach out to my frenemy Liz Sheridan and put an end to our feud once and for all.

I mean, why can’t we have a Festivus miracle.

You see, Liz famously dated James Dean way back when until he ‘went off to work in a successful play.’ The play he was in, was actually a player … and that player was me. This set off an epic feud that lasted decades, culminating in a brutal fist fight in the set of Jerry’s apartment.

Barney being Barney, he tried to help us sort through our issues and put an end to the drama. While he was successful at moving us into the realm of frenemies, our relationship has never been the best.

While she was a bit hesitant to take me up on the offer, I eventually wore her down … and boy am I grateful.

We laughed, we cried and we finally worked through all our dramas by airing grievances, finishing the date holding each other, grateful for our renewed friendship … and the big bowl of Chorlizo Sherriedan we devoured.

 

 

Meaty, sweet and a little bit boozed, this baby is the perfect way to both honour our mutual ex and set us on the path to renewed friendship. In a festive manner, of course.

Enjoy!

 

 

Chorlizo Sherriedan
Serves: 4-6.

Ingredients
500g chorizo, thickly sliced
¼ cup sherry
1 tbsp muscovado sugar

Method
Heat a frying pan over medium heat and cook the chorizo for a couple of minutes or until crisp and starting to char.

Add the sherry and muscovado and sook for a further couple of minutes, stirring to coat, until the liquor has reduced to create a sticky coating.

Devour as part of a tapas selection … or on their meaty lonesome.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.