It’s amazes me how much alike a mother and daughter can be – even when they live with 5000 miles apart!
Tatjana and I have always shared interests. We both love to steal away for a matinee (it must be that playing hookie vibe that seems to make the ritual of going to the cinema so much more appealing during the day),
meandering through an art exhibition, exploring new places, playing grudge matches at Scrabble…
… or a day of girlie pampering and primping. We are also both pros at flopping on the beach and doing nothing but a bit of swimming and lazing away the day, or we have been known to shop until we drop.
I knew we had similar tastes, but I was astonished to find we BOTH had on the exact same sandals when Tatjana arrived home this trip. Purchased entirely independently, without mentioning them to one and other, on different continents. Same style and even the same color (they came in six different colors), pewter! Proof positive that mini is a chip off the old block.
Here is an indulgence we both occasionally enjoy at our local cinema – caramel popcorn. Now you can use this recipe to make it at home with your minis too.
8 cups of popped popcorn
1/2 cup + 1 tablespoon brown sugar
2 tablespoons + 1 teaspoon light corn syrup
1/4 cup + 1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon vanilla
1 pinch baking soda
1). Preheat oven to 200 degrees F. Place popped popcorn in a large roasting pan. Set aside.
2). Stir together brown sugar, corn syrup, and butter in a large saucepan over medium heat, bring to boil, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla and baking soda. Immediately pour over popcorn in roasting pan, and stir to coat.
3). Bake in 200 degree preheated oven for 1 hour, stirring several times to coat evenly.
4). Cover a jelly roll pan with wax paper. Pour caramel corn onto jelly roll pan, spreading evenly and carefully separating pieces. Let cool completely. Store in airtight container.