Pop pop

There's something about popcorn that makes it ridiculously versatile. I mean, you can eat it salty, you can eat it sweet, you can eat it extremely sweet. You know what I'm getting at here? So on one hand you have the salty side, the whole buttery, salty, and in some cases covered with seaweed (yeah, I know it's strange but Japanese people like to experiment... it's not as nasty-tasting as it sounds). On the other end of the spectrum there's the sweet side. This starts from kettle corn and works its way up to the ultra-sweet popcorn coated in caramel or chocolate that you find in large quantities. How does this work? How can popcorn possibly take on so many forms? Heck if I know, I just know that I've been craving kettle corn for the past week and I am determined to get some at the farmer's market this weekend (and while I'm at it, I might as well get some fresh fruits).

Well, that was one of those random cravings that everyone gets from time to time. I just thought I would share that with you all.

lie down in the grass & pick weeds <3