Popovers!

There is definitely something in the air, I'm not sure May could get any stranger if it tried. Changes are afoot for just about everyone I know and I think we're all feeling a bit unsettled, with serious trepidations and curiosity about what could possibly come next. All I can say is, thank goodness for friends you trust and can talk things through with. Sometimes I take that for granted, but really, how often is it that you find those people, those friends you trust implicitly and who understand you even between the words? Once you find those people, hold onto them. They don't come around every day.

And when you do find them, I suggest making the following for a tea, sympathy and "popover" session. Light and airy, perfect with rhubarb jam (or whatever your choice of jam may be) and also perfect for sharing. When they come out of the oven and you tear that first one apart, steam escapes from the hollow eggy goodness inside. It's a whimsical kind of thing, and delightfully easy to make. I suggest you set aside half an hour tomorrow and try it out yourself.

Popovers
adapted from Saveur Magazine
makes 8 popovers

1 cup flour
1/2 tsp salt
2 eggs
1 1/4 cups whole milk
1 tbsp melted butter

Preheat oven to 425, mix flour and salt together in a bowl. Next, whisk the eggs, milk and butter together in a separate bowl and add that mixture to the flour. Stir to combine. The mixture will still be a bit lumpy at the end.

Pour the batter into 8 buttered muffin or popover tins. Fill them 2/3 of the way full. Bake for 15 minutes at 425, then reduce heat to 350 for another 20 minutes of baking. Check 5 minutes before being done, but do not open the oven before that or they will deflate! Once done, remove and pierce the sides of the popovers with a knife to release the steam. That way they'll stay puffed up. Serve right away with jam and/or butter.