Jalapeno and corn hush puppies

I have been dreaming of warmer weather. I know that’s pretty common when winter seems to drag on, but this year seem to be especially bad. It’s nearly April and temperatures are still dragging at the freezing mark. I don’t know if we were somehow transported to Maine, but something is up.

When we visited my sister-in-law in Florida in February I half expected to come home to spring. Wouldn’t that have been a nice transition? Instead, we got back just in time for one of the biggest snow storms of the winter.

Crunchy oven baked shoestring fries

I owe a lot of this culinary wonder to The Mister.

He is the official fry cutter in our household, making sure to ever so carefully slice them just right — all by hand, too.

There are plenty of things you can do to make these babies sing. We like to bake them, mostly because it’s less messy than deep frying, and secondly, we don’t want to bother standing over a boiling pot of grease all afternoon.

Amish popcorn isn’t every color of the rainbow

Indian or Amish popcorn is a bit deceiving.

You take a look at the colorful kernels and imagine you’ll get little blue and pink pillows to munch on.

It’s a lie.

But that’s OK because it’s still tasty. And I love popcorn just about all the time.

My favorite way to cook popcorn is as follows: 1 tablespoon of oil in a pan. Heat the oil, add 1/4 cup of popcorn kernels or enough to cover the bottom of the pan. Cover with a lid but crack to the some air inside. Move the pan around and around and around over the burner until the kernels start to pop. Keep them moving so they don’t burn.

Toss the completely popped kernels in salt.

Bacon fat popcorn with a smokey, sweet kick

This is a heart attack in a bowl. Just as a heads-up. I would hate for you to think it’s healthy and then realize it could become your dinner. But it’s good. Really yummy. And would even be great as …