Popcorn with Rosemary and Grapefruit Infused Oil

I really love where I work. In my opinion it is arguably one of the best places in the world to work. We get to wear t-shirts and sandals on the job. We regularly have beer Fridays. Professional action sports athletes often attend our gatherings which always include an open bar (crucial for office debauchery). All in all, it is a pretty rock star place to get up and go to work at ever day.

But, regardless of how cool a place it is, it also has its share of numb skulls.

There are a couple common office behaviors that really tickle me.

The first one is when men hit on a women knowing they are going to continue to see her day in and day out. If she said no the first time, she is probably going to say no the 27th time. Have you no shame?

The second one that really gets me is people who leave notes in the break room. Do you honestly think that you are going to get people to do what you want them to do by leaving a funny, mean or threatening post-it note?

Popcorn seems to be a constant topic of the break room post-it note in my building and every time it makes me giddy. Some little troll is sitting at their desk planning the demise of all popcorn lovers everywhere while all the popcorn lovers see the note and stick their bag in the microwave anyway.

Let it go people. LET. IT. GO.

I however respect the troll and I make my popcorn at home. With infused oil, cheese and spices. Duh.

You will need…

For the Infused Oil

1/2 cup olive oil

zest of 1 grapefruit

8 sprigs of fresh rosemary

For the Popcorn

1 cup popcorn kernels

1/4 cup grated pecorino romano

1 tablespoon garlic powder

1 tablespoon sea salt

1 tablespoon fresh pepper

1 sprig chopped rosemary

Start by heating the oil, zest and rosemary in a pan over medium heat.

Heat it up until the oil starts to very gently bubble.

If you get it too hot the oil will become thin. Let it gently bubble for 15 minutes and then remove it from the heat.

Strain the oil from the zest and rosemary sprigs and divide it in half.

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In a large pot, add the popcorn kernels, oil, salt, pepper, garlic powder and the chopped rosemary. Cover with a lid and heat the kernels over medium high heat until almost all the kernels have popped, about 10 minutes. Make sure to shake the pot a couple of times while it popping.

When the popcorn is finished popping, drizzle with the remaining oil and sprinkle with cheese.

Serve with rosemary garnish.

If you are smart you will use fresh rosemary, not a burnt rosemary twig.

Love and Beer Floats

Angela