• olive oil
• 1/2 cup popcorn
• 1/2 teaspoon masala powder
• 1/4 teaspoon sea salt

Put an 8-quart stock pot on medium-high heat.  Add enough oil to cover the bottom of the pot about half a popcorn kernel deep.  Add popcorn and masala then cover.

To stir, gently shake and swirl the pot, holding the handles with pot holders and using your thumbs to hold the lid on.  Stir every few seconds.  After a few minutes the popcorn will sizzle, then begin to pop.

Continue to stir every few seconds. Between stirring, vent the lid just enough to allow steam out but not wide enough to let a kernel fly out.

When the popping slows to once every 5-10 seconds, turn off the heat.  Continue to stir and vent.  When popping stops entirely, pour into a bowl.  Grind salt to a powder with a mortar and pestle.  Sprinkle salt evenly over popcorn.  Enjoy.

Brianna and Ben reading a bedtime story by the fire.

The page is 960 pixels wide with half that for main content and a quarter on each side for the sidebar content.  Throw in some 10-pixel margins and it looks suspiciously like the 960 Grid System although we’re not actually using that stylesheet.  However we are using the YUI reset and fonts stylesheets to have a clean set of default styles to build on, and serving them from Yahoo! for efficiency.  Headings use the CSS 3 @font-face rule for something a bit more interesting than the usual set of web fonts.