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.

 

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.

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.

Caramelised Connieon Stevens Dip

Dip, Party Food, Side, Snack

My time back in, time, got me thinking about all of my old Hollywood friends. That in turn reminded me of the rapidly approaching double anniversary of doom of Deb and Carrie, reminding me that I really need to put in more of an effort with my dear friend Connie Stevens.

While my relationship with Joely was so adversarial – in a friendly way though – enough to inspire the hit film Drop Dead Gorgeous, my bond with Con has been nothing with diamonds. Though sans rosé, that is reserved for the VanderpumpTodds.

Anywho, I first met Con in ‘69 – giggity – while touring with the Bob Hope USO tour to Guam and Southeast Asia. While my sexually aggressive boylesque wasn’t as well received as it would be today, Con took me under her wing and we became the best of friends.

Despite the fact it was my affair with Eddie that ruined her marriage.

Thankfully Con is hella forgiving, and currently hella available, so forgave me and continued our dear friendship … meaning she was super keen to reconnect post-thanksgiving slash pre-Christmas.

While we had a huge falling out in the late noughties – since she refused to cast me in her directorial debut – our mutual losses of the last year melted away the ice between us. Enough to reconcile this holiday season. And boy am I thankful for that.

We laughed, we cried, we lamented why we let such petty things get in the way of our friendship – particularly when me wrecking her home didn’t ruin it – over a big fat bowl of my Caramelised Connieon Stevens Dip.

 

 

While it may not be the best for my gastroenterological system, caramelised onion is damned near perfection. Sweet, tart and earthy, this dip is the perfect accompaniment for a mournful, or triumphant day. Aka it is versatile, which is what everyone wants in a date.

Enjoy!

 

 

Caramelised Connieon Stevens Dip
Serves: 6.

Ingredients
olive oil
2 onions, thinly sliced
3 garlic cloves, minced
1 tbsp muscovado sugar
2 tsp Worcestershire sauce
1 tbsp Sriracha
½ tsp smoked paprika
1 tbsp sage leaves, roughly chopped
salt and pepper, to taste
1 ½ cups sour cream
¼ cup mayonnaise
1 tbsp Dijon mustard

Method
Heat  a good lug of oil in a frying pan over low heat. Add the onion and garlic and cook for 15 minutes. Stir through the sugar, Worcestershire, Sriracha, paprika, sage and a good whack of salt and pepper, and cook for a further 10 minutes. Remove from the heat and allow to cool completely.

When cool, combine everything in a bowl together and chill for an hour or so before devouring.

 

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.