on weaning and stovetop popcorn

Monday, April 14, 2014

I weaned Molly this past week. It was a hard decision. Around her birthday, we'd gotten to the golden stage of only nursing first thing in the morning and before bedtime. No more pumping. No more bottles. It was ideal. These were the some of the sweetest times of the day for me. And my snuggly girl loved it too--never showed any disinterest.

The tip of the weaning iceberg was our Nashville trip when she cut four teeth and eeeeowww. Biting. My poor little gal had a tough couple of days (we both did).

But real talk for a minute: the main reason I decided to wean was that I'm ready to have my body back. I think my body just holds on to the extra while I'm nursing, and I'm ready to get rid of it. I've realized that most of the time I feel like I'm dressing to hide in my clothes. That is dumb (and I know more of an attitude problem than anything). I don't want to be living in this waiting-to-feel-like-myself limbo anymore. It was a bit of a struggle feeling like vanity was beating down maternal instinct but ultimately, I just decided it was okay to stop.

I am so thankful for these past 13 months nursing my Molly. I realize this is not everyone's experience with nursing, and I'm glad to have been able to enjoy it so much. There are times (mornings especially) when I miss it so much my heart aches a little. On the other hand, Molly has done great with the transition, which has made it much easier. She's been content with a little bottle of thawed frozen milk at bedtime (3-4 oz), and a sippy cup of whole cow's milk in the mornings with breakfast.

In the meantime...who loves popcorn?

There's one hundred million of these popcorn instructions on the internet already, I know. Juuuuust in case you hadn't seen one of them, here you go.

We started making our popcorn on the stovetop about a year ago and have never looked back to the bagged stuff. Then my friend Lauren wrote a great post highlighting some of the health benefits of homemade popcorn, and that made us feel even better about things (always nice).

We try different variations depending on which one of us is making it and what our mood is, but here's the general concept:

- Get out your medium saucepan with lid and put it over high heat.

- Cover the bottom of the pot with some kind of oil. Tonight, I used a spoonful of coconut oil and let it melt in the pan, and then added a tablespoon of (real) butter or so. Sometimes we do olive oil or canola oil if that's all we have...just need some oil.

- Pour in 1/3 cup popcorn kernels (we use generic Kroger brand at this point) and kinda shimmy them so they cover the bottom. You could sprinkle on something like garlic salt on at this point if you like.

- Put the lid on and let it start popping over the high heat. You need to be pretty vigilant to make sure it doesn't burn. This amount of kernels fills up the pot to the top of the lid of my 2 quart pot.

- Remove immediately once it's done and transfer to a large bowl. Here's where we add salt to taste, sometimes a little black pepper, and sometimes shred parmesan or asiago cheese over it with my microplane zester. yum. I have yet to make kettle corn-type popcorn this way, but I know you could very easily. I just never want to give up my savory snack by the time it's ready!

Does everyone already make their popcorn like this? If you do...isn't it GOOD?


  1. It's the only way I eat popcorn at home now. And I'm so glad you had an amazing experience breastfeeding. You are a wonderful mother for nursing so long! Do not feel guilty for one second!

  2. Great post!! Can't wait to see your celebratory bikini! And stove top popcorn is life changing! It's the only way to get through binge Netflix sessions

  3. So here's a disgusting/delicious sounding (haven't tried it) variation- pop the kernels in bacon grease...


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