Forget the microwave: pop that popcorn on the stove.

Recently, at the grocery store, I went to the cashier with two items: oil and a bag of popcorn kernels. The young guy behind the counter looked at me, confused.

"Are you going to pour the oil over the popcorn like butter?" I thought he was kidding. But no, he was serious.

"I use the oil to pop the corn," I said. "You know; on the stove?" He only looked more confused. I tried again, "You put the oil in a pan and pop the corn over a burner." Why didn't this guy get it?

"Oh," he finally said. "I always just make microwave popcorn."

Girls, I'm telling you, there's no comparison between the taste (and smell) of stove-popped popcorn, and that micro-waved-chemical-laden stuff in a paper bag. Why no give this a try:

How to make perfect stove-top popcorn every single time

• Using a medium-sized stock-pot (one a thick bottom), pour enough oil in the bottom to almost reach the sides of the pan.

• Pour in a layer of corn kernels to fill the oil about two layers deep (in other words, not a single layer of kernels, but two kernels deep).

• Salt the mixture.

• Cover and turn on the burner to high. When the kernels start to pop. shake the pan from side-to-side often, using hot-mitts to hold the pan handles and the lid.

• Lift the pan from time-to-time  off the heat and shake, then replace, over and over. Keep this up until the popping slows down. Remove from heat while the corn is still popping, but slowing.

• Allow for the kernels to completely stop popping before lifting the lid. Pour immediately into a large bowl and salt to taste.

Wha-la. Popcorn that actually tastes like popcorn. Mmm-mmm good. Now, all you need is a good book and fire to curl up in front of, and you'll be feeling closer to your farm girl roots in no time.

Joy -- Fearless Farm Girl

"Farm girl: it's a verb, because it's what you do"