A big Fret & Fiddle thank you to Joe and Leslie for hosting a pre-pumpkin festival session at their house Friday evening when it turned out to be too rainy for busking on Main Street. We all pitched in on food, but some stand out hits were the authentic festival pumpkin rolls and carmel corn that Lynn made. See below for the recipe.
We were joined by Lynn's husband Michael on guitar. It was his first time playing with anyone in quite some time, and it sounded great. We also had Bill M. on guitar, and Karen M. on fiddle, which really added a great sound to everything we did. Bill, thanks for coming out to jam two days after knee surgery, I'm glad you were feeling well enough to join us. Star of the County Down sounded awesome with Karen's fiddling and such a big group.
On Saturday Leslie, Rob and myself played a post-festival party at the Papp's house. Just as Rob and I were arriving it began to rain, so we set up in front of the fireplace in the house rather than outside as planned. Even though the noise level was loud, people said they could hear us. Woot! After almost every set, there would be clapping and then Rob P. would cheer "Fret & Fiddle, everyone!" He and his family have been big Fret & Fiddle supporters from the beginning. Even his teenage daughters know all the words to Whiskey Before Breakfast.
The food and people were awesome, and we felt greatly appreciated. Thanks Rob and Stefanie for having us play at such a rockin' party.
Lynn's Best Ever Carmel Corn Recipe
- ½ cup butter
- 1-cup brown sugar - packed
- ½ cup white Karo syrup
- 1/2 t. baking soda
Mix and bring to a full rolling boil. Pour over popcorn and mix. Bake 45 minutes in 250-degree oven, stirring every 15 minutes. Remove from the oven and turn out onto wax paper to cool.
To pop the popcorn:
In a skillet over medium high heat, pour enough oil to lightly cover the bottom when swirling the pan. Toss in a single layer of Orville Redenbacher's popcorn (produces the least amount of uncooked kernels). Cover and wait for it to start popping then keep the pan moving over the heat until the popping begins to lessen. The trick is to cook all the kernels without burning the cooked corn. Turn into a bowl. Shake the bowl so the uncooked kernels fall to the bottom. Throw away any kernels.