Parmesan-Rosemary Popcorn

By Peggy | February 28, 2012 |

I visited St. Louis for a conference last week and had some great popcorn for a healthy snack. I did my best to replicate it at home. Parmesan is one of Sam’s favorite things. When I told him I would be making this, he said, “That sounds good. But I didn’t think you liked Parmesan that much.”

Parmesan-Rosemary Popcorn
2-3 T. corn oil
3/4 c. unpopped popcorn
2 T. extra-virgin olive oil
2 tsp. rosemary, ground fine in a mortar and pestle
1/3 c. grated parmesan
1 tsp. salt
1 tsp. fresh ground pepper
In a prep bowl, combine the rosemary, parmesan, salt and pepper, cover the bowl and shake well for even distribution.
Heat corn oil over high heat in a large, light weight fry pan — covered — with three kernels of popcorn. When the three kernels have popped, add all the rest of the popcorn at once and shake until all kernels have popped. Usually, that’s after two to three seconds go by between pops.
If you can release some of the steam by slightly lifting the lid while the popping is going on, without sending kernels all over the kitchen, do it, because this makes the most tender kernels possible.
Pour out into a wide bowl and drizzle the olive oil over all, tossing well to coat. Then sprinkle the cheese mixture over all and toss well to coat.
Eat immediately, but once cooled can be stored in a tightly covered container for a day or two before its too stale and you just have to feed it to the chickens.
Posted in recipes, What Sam says

Random thoughts from the Cowtown Half

By Peggy | February 26, 2012 |

Don’t try to mix honey and chia seeds in the truck, but if you do, bring a wet rag. Running with thousands of people in the stockyards makes you feel at one with the cattle. Some men wear chaps and they are not cowboys. At the 8-mile mark, you can hear people unload their psychological burdens whether you want to or not. No matter how many hills you train it is impossible to prepare for the Main Street bridge incline, although, in a pinch, singing loud and off-key can help. After crossing the finish line, even though you are milling among thousands, you can still run into the man who is remodeling your bathroom. The wedge-shaped finisher’s medal does not appear to be something you should wear on the way home, in case your airbag goes off.

Posted in social life

Team Kolaches

By Peggy | February 19, 2012 |


2 c. milk

1/2 c. butter
1/2 c. warm water
2 tsp. yeast (one package)
1 1/4 c. sugar
2 eggs
1 c. whole wheat flour
6 1/2 to 7 c. white flour
2 tsp. salt
2 packages jalapeno/cheddar sausage
16 bits of cheddar cheese (cut about 1/4 inch thick, 1/2-inch wide and 1 1/2 inch long)
Peggy’s part:
Warm milk with butter until butter melts. Set aside. Pour yeast over water and let stand until softened and moist, about five minutes. Check temp of milk and butter (make sure its lower than about 100 degrees, but still warm) and stir into yeast mixture. Stir in sugar, eggs, wheat flour and salt. Add white flour enough to come together and start forming a ball, but not stiff, or the kolaches will be too dry. Let rise until doubled. This can take 2-3 hours. Punch down and put into the refrigerator a minimum of four hours.
Heat oven to 375 degrees. Bring dough out to warm up. Meanwhile, cut sausage into 16 even lengths. (You want about 3 inches).
Sam’s part (how to shape): Cut dough into 16 equal parts. Flatten the dough to shape, then put sausage and cheese in middle to wrap.
Bake for 30 minutes.
Posted in recipes