Peanuts and I have a lot of good memories. My best friend growing up was a huge fan of Snoopy and I got sucked into the world of Snoopy. She and I even went to Snoopy themed Halloween parties. My best memory of all time actually comes from “It’s the Great Pumpkin, Charlie Brown.” That’s the movie that was playing when Mad Scientist and I officially got engaged. It was at the Corn Maze in Upstate NY. They were running a series of outdoor movie nights. Kids of all ages surrounded fire pits with extra long marshmallow roasting sticks and a cup of coffee or hot chocolate in hands while they keenly watched the movie after a long day at the corn maze & good pumpkin picking. It was fairly chilly evening in mid-October, yet utterly romantic.
I’ve been trying to perfect my bread baking skills for a few months. I still am not satisfied with sandwich breads, but I think I finally am able to say that I got the basics covered now. For me, baking with the yeast was really intimidating. I’ve done breads on and off, and they were great as they were “home-made” but an attractive magic word of “home-made” did not make me feel any better than how they came out. Mad Scientist’s been honest with the outcome and kindly called some of my previous creations “Rocks.” He was right. I think I never was eager enough to get good at it.
But let me show you the reason why I wanted to perfect my bread baking. (below)
Variations on what you can do with this topping is in the recipe below. You can also serve without breads.
My journey with popovers started when I visited Mad Scientist who was in Massachusetts for work couple of days after our wedding. He took me to this little coffee shop right on the water called Pie in the Sky and forced me to try their popovers. Well, that was it – their popovers were outrageous. Fresh out of the oven and still warm, hint of sweetness yet crunchy outer layer, I was in heaven.