Popcorn
Coat the bottom of a very wide skillet with a thin layer of vegetable
oil.
Add 1/4 cup popcorn kernels, making sure they are spread out evenly across the bottom of the pan.
Cover pan.
Turn stovetop burner to medium or medium-high heat.
Let kernels cook, shaking pan continuously to prevent burning.
Continue shaking pan vigorously across the burner, listening to the magical staccato pops of exploding corn kernals.
Take the lid off a bit too soon, so popcorn goes flying out, and the kids squeal.
When the popping slows to 3 to 5 seconds between pops, remove pan
from burner.
Allow to cool a minute or two. Leave the lid on until the explosions stop.
Pour popcorn into a bowl and add salt or melted butter to taste.
Serve with hot chocolate on a rainy day.
