By Judyrae Kruse Herald Columnist
Since some people have a thing — a hangover/hangon of old, old superstitions or whatever you want to call them — about all Friday the 13ths, let’s concentrate instead on Saturday, the 14th.
As the French folk among us undoubtedly know and are anticipating, tomorrow is French National Day, known far and wide as Bastille Day.
So, for those who are already planning a celebration and could use something to set out for starter nibbles, or anybody now revved to pull together an impromptu Bastille Day get-together, Spice Islands shares their how-to for a dandy French-inspired cheese spread.
One of these nights, sooner or later, the weather will be drizzly and chilly, and an evening cozied up reading, playing board or card games with the family, or just watching TV will sound like just the ticket.
When that happens, faithful Forum helper Michael Koznek of Snohomish suggests a big bowl of just-made hot popcorn, and shares his new method for popping this old classic.
He tells us, “I use the cheapest store-brand popcorn and only have six or eight old maids in a batch for only about 10 cents worth of popcorn kernels.”
French cheese spread
1cup butter, softened
2packages (8 ounces each) cream cheese, softened
1/2teaspoon garlic powder
1/4teaspoon sweet basil
1/4teaspoon dill weed
1/4teaspoon medium-grind black pepper
In a mixing bowl, combine all ingredients except the crackers and mix until thoroughly blended.
Cover and chill a minimum of 4 hours to allow flavors to blend.
Serve at room temperature with crackers.
New way popcorn
Heat 3 tablespoons vegetable oil and a few popcorn kernels in a 3-to-4-quart kettle (with a cover) over medium heat until corn pops. Remove kettle from heat and add 1/3 cup kernels. Cover and let sit for 30 seconds. Return kettle to heat; when corn starts to pop, shake kettle with cover ajar until done popping. Makes about 3 cups popped corn.
The next Forum will appear in Monday’s Good Life section.