popcorn
various

w/ olive oil and salt:
1/4 4	c ea	olive oil pop corn kernels	put in large, heavy bottomed pan and heat until the kernels pop
1/2	c	pop corn	add and continue heating until the kernels stop popping, or only pop once every 5 sec or so; shake occasionally
dump immediately into a large bowl
3/4	t	fine salt	sprinkle over and toss about
kettle corn (savorysweetlife.com):
1/4	c	sugar
same recipe as above, only add the sugar at the same time as the popcorn
note:
kettle corn dates from the 18th century pennsylvania dutch, was very popular in the 19th century, fell out of favor in the 20th, and made a resurgance in the 21st (wikipedia)