Author: Harry Bartlett

Popover

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”3.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]It took a while to learn to bake popovers. I had a stretch of a few years where they came out great and then hit a rough patch for a couple of years where they wouldn’t pop. Finally, I got back on track and they are popping well again.

Here are my notes for guaranteed popovers that pop.

Use fresh flour, let the batter sit for 30 minutes to room temperature, use popover tins (they’ll pop higher), slightly overcook, pierce the cooked popover with a pairing knife from below so they keep their shape.

See this recipe and how to make it from King Arthur.

Pour ¼ teaspoon of canola oil into each cup and use a paper towel to spread inside the whole cup and put in the oven for 2 minutes then put a small pad of butter in each cup and put in the oven for 1 minute this will make no stick popovers.

Use 100 grams (⅘ of a cup) of fresh King Arthur flour to 1 cup milk (240 grams), 2 eggs, ¼ teaspoon salt, 2 tablespoons melted butter

Whip the batter right before adding to the tins to increase oxygen. Bake for 12 minutes at 500 degrees and then reduce heat to 375 for another 10 minutes or until golden brown.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.4.6″][et_pb_row _builder_version=”4.4.6″][et_pb_column _builder_version=”4.4.6″ type=”4_4″][et_pb_comments _builder_version=”4.4.6″ hover_enabled=”0″][/et_pb_comments][/et_pb_column][/et_pb_row][/et_pb_section]

McCarren Park

This photo was taken in Williamsburg’s McCarren Park. An odd scene of a guy taking photos of someone’s sneakers and a beautiful singular cloud above. McCarren Park is an interesting place that includes soccer fields, a track, tennis courts, workout area, and backboards for racquet ball or any other ball game you want to play against a wall.

But what makes McCarren most interesting are the people, a diverse fun group of city dwellers getting outdoors to exercise or walk their dog or grill up some burgers.

Ram Island

Ram Island is just off of Cushing island in Casco Bay, Portland Maine. It’s a beautiful spit of land going towards the open ocean. This photo was taken from Fort Levett, a WWII gunnery on the island. You can access the roof of the gunnery by climbing through a small hatch. The roof is quite dicey with no railings and a 3 story drop-off, adding to the dramatic view.

John Earle

This is John Earle, a photographer. It’s a little awkward photographing a photographer, especially a great portrait photographer like John. This is out on Warner’s Pond, the last ice before spring. John has a strong, quiet, underlying countenance about him, and this photo I think reveals that.

Here’s another pic of John a few years later with advanced optical technology in front of his Williams College exhibit at the Brookside Gallery in West Concord.

Baron’s Run

It was cold, like 10 below zero at Cannon and the Baron’s run, last run of the day with my oldest son. This ‘whale’s tail’ is from manmade snow they blow into huge mounds, not sure why – maybe because it’s wild to ski up and down or the snow stays longer so it can be smashed late in the season and spread out onto the trail when it’s warm.

Popcorn

For about 4 years now, I’ve been making popcorn with an air popper. I’ve experimented with several recipes. This one has a small amount of butter, olive oil, and lemon juice plus toppings of Bays spices, nutritional yeast, salt, and confectioner’s sugar.

Under the popcorn is a sandwich, so you need to eat through the popcorn to the sandwich which makes it even more tasty and fun.

Sun Gold

Sun gold cherry tomatoes on the back porch with fresh-picked basil ready for eating or canning. Usually, there are too many tomatoes so canning is where most of the crop goes. There might be some other cherry tomatoes mixed in here than just Sun Gold’s though Sun Gold is the main crop now since nothing is sweeter.