Sneak Peek: The Tangled Tears 2nd Edition S.M. Bjarnson

Voices lingering around town. The school halted scheduled hours. Everyone in disarray, no one safe from being taken. If Winter was the first, who would be the next? If bad things came in threes, shouldn't I have been the first to make the sequence complete?

She was classical. I was more modern pop. I replayed the lyrics to my favorite song expiration for the beauty. Honest to only wanting to follow her spirit into the absence of light. Picking through dresses as many as I collected shorts. Her make up in perfect order, obtuse to the chaos lived inside my room.

My father figure gave disgrace on my absolute questions on morality and chances of survival. He looked not down upon me, but beyond. Through the vanishing wisdom I so eagerly earned. For everyday was a chance to teach and learn about the alphabet of the livelihood, she escaped from.

S.M. Bjarnson

Mint Chocolate Chip Popcorn

Mint Chocolate Chip Glazed Popcorn

Ingredients:

• 4 c popped popcorn (see Note*)
• 3 Tbsp honey (should be able to use agave or maple syrup for strict vegan)
• 2 Tbsp unsalted butter or coconut oil
• 1/8 tsp vanilla
• 1/2 tsp mint extract
• a few drops green food coloring (optional)
• 1 Tbsp (or more, if desired) mini chocolate chips

Instructions:

1. Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
2. In a small pot, combine honey and butter or coconut oil over low heat, and stir until melted and smooth.
3. Remove from heat and stir in vanilla, mint extract and food coloring (if using)
4. Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
5. Spread popcorn into a single layer on prepared baking sheet.
6. Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
7. Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
8. Remove from the oven, let cool for a couple minutes, then use a spatula to push the popcorn pieces close together. Carefully sprinkle the chocolate chips over the popcorn, trying to keep most of it on the popcorn and not falling through and landing on the baking sheet (some will, which is okay). The chips will slightly melt and adhere to the popcorn.
9. Allow to cool completely, until the chocolate chips have resolidified. Popcorn will continue to harden as it cools. Store in an airtight container, if it lasts that long.

Notes:

*You can pop your own in the microwave or air popper without any oil or butter, or if you use microwave popcorn, use the plainest kind you can find, usually labeled “Natural”. I like this technique.

http://thenymelrosefamily.com/2014/02/popcorn-recipe.html/2