Good Birthday.

Today is my 34th Birthday.

This year I treated myself to a big gift, a SonyRX-100 camera, and big mental gift - the promise to start a blog.  I felt that not having a 'real' camera was a frustrating road block in producing a great blog.  I love  blogs with lovely pictures. I am assuming that having a great camera will equate to having great pictures.  This isn't true, but maybe it will become true.  For this, I intend to put out a moderate level of effort.

I named my blog "Dabble In" because that's an accurate expectation of my level of expertise.  I love a lot of things, but I wouldn't consider myself a pro at any of them.  I think my real strength lies in finding amazing, talented people who share their magical, creative, artistic ideas - and copying what they do!  I have a stubborn belief that if someone shows you how to do something, then you can do it, too.*  I'll take on any project.  I won't always finish it.  I'll move on.

*This does not apply to math

Some things that I love, and will blog about:
Food
Brooklyn
Disney World
Running
Party Planning
Children
Crafting
Dog Parenting
Weight Loss

Maybe someday this blog will funnel into one cohesive idea.  For now, it will read more like a journal than a blog.



Now that the introductions are over, let's start this blog off right, with one of my current obsessions: Homemade "Gourmet" Popcorn

Most of the time, I want to get the popcorn done fast, so I keep it super simple.  I love that popcorn is a snack that's pretty healthy, and in big portions.  Sometimes I make it very healthy, sometimes not. Here's a naughtier recipe I made up a few days ago, and have already repeated (oops).

The Players

Spicy Peanut Butter Caramelized Popcorn

1/2 c    popcorn kernels
2 Tbl   coconut oil (or any good high heat oil)
2 Tbl   Peanut Butter and Company "The Heat is On" Peanut Butter
3 Tbl   Brown Sugar
1/4 tsp Salt

1 tsp    butter (optional)



Cook popcorn in the oil, in a heavy bottomed pan with the lid slightly ajar.  You could also use a hot air popper to omit the fat from the oil.

Pour popcorn into a bowl, wipe out the pan with a paper towel, and return to stove.  Without adding heat, add the butter to the bottom of the pan, followed by the peanut butter, brown sugar, and salt.  If the pan has cooled down too much, turn the heat on low.  Whisk the peanut butter/sugar mix, allowing to melt.  Add popcorn back into the pan, and use a large wooden spoon to fold the sauce onto the popcorn.
 --If you choose to omit the butter, like a good person might, make sure the pan is cooled down before you add in the peanut butter.  I rarely use butter on my popcorn, but the first time I made this, I "lost" peanut butter to the bottom of the pan, and it was a bit mealy from the heat and lack of oil.  A spray of Pam might do the trick, too.

This will provide a "light coat", so double up if you want full coverage!

Lightly Coated!