Braised Lamb with Chickpeas

From one of my favorite food bloggers, Mark Matsumoto, comes this delectable recipe for Braised Lamb with Chickpeas.  Serve with lavash, yogurt, and mint.  Eyes will roll.

Popcorn in motion

In college, my friend Kat showed me how easy it is to make popcorn on the stove, after which point I never went back to the fakey-fakey microwave popcorn junk.  Then, recently, I found this shortcut for making perfect popcorn and, of course, I couldn't resist the urge to attain the unattainable and aspire to perfection.  Turns out, it works!

Here's a friendly little popcorn sequence to get you off to a good start this week!

First, heat 2 TB oil over medium-high heat.

When the oil is hot, add 3 popcorn kernels
and a large pinch of salt, and cover the pot.

Measure out 1/3 cup of kernels.
(check out these pretty red ones from the farmer's market!)

Once the few lone kernels in the pot have popped, add the remaining 1/3 cup,
cover, and hold away from the heat for 30 seconds (count it out!)

Return the pot to medium-high heat and listen to it POP!
Give it  a few shakes as it does its thing,
and remove from heat when pops are more than 5 seconds apart.

Et voila! No burnt pieces, no unpopped kernels, just perfect, tender popcorn!
Add salt, butter, smoked paprika, chopped rosemary, brown sugar - whatever strikes your fancy.
Enjoy!