After a long day at the office, I love coming home to find little red Netflix envelopes waiting in my mailbox. Tearing open one of those perfectly-engineered packages is like opening a present, and feels all the more gift-like given what interesting surprise is waiting inside. In the past month, my queue has delivered me a historical drama about Genghis Khan, a forgotten Molly Ringwald tearjerker, a documentary on a rock ‘n’ roll choir made up entirely of senior citizens, and The Sting (featuring the very dashing Robert Redford).
If I can contain my excitement for five minutes before rushing to the television, DVD in hand, it’s the perfect opportunity to drag out a big covered pot and make popcorn the old-fashioned way. I simply heat up a splash of oil, throw in the kernels, and place the lid on tightly (it becomes clear why this is important in, oh, about a minute, when kernels start whizzing around like bullets in the Dutch oven). Even if I only manage to season the stovetop popcorn with a shower of salt, my tastebuds still sing—a reaction that no microwave popcorn could ever produce. And then it’s really showtime.