Popovers

Sometimes I feel that life, my life in particular, is a constant set of traige-like decisions.

Between work, my wedding, this site, my family and friends, and those few spare minutes that I use to go to the gym or read a book, there is always, always, something that I'm not doing.

And it's at these moments that I, like everyone, start to think about comfort foods.

But why would popovers, a finicky recipe involving two different cooking temperatures and a lot of beaten eggs, be comfort food?

Because I have never, ever made these for myself (no, not even in the picture I've posted). My mother, however, makes them every Christmas, every Thanksgiving, and I'm sure if I asked her, she'd make them for me every birthday too. So when I came across these pictures in my "to post" folder, I thought it was the perfect week for them.

And now I'm off to about ten other tasks (ahem... my taxes) that have been hanging over me for weeks. So thank you, mom, for taking today's post off my hands. And, of course, for providing the best popover recipe that's ever been created.

Popovers

INGREDIENTS

4 tbsp melted butter

6 eggs

2 cups milk

2 cups flour

Salt

DIRECTIONS

Preheat oven to 450 degrees. Butter and flour a popover pan or six 6-ounce custard cups.

Beat eggs slightly, and then beat in flour, milk, butter and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.

Bake at 450 degrees for 20 minutes. Decrease oven temperature to 350 degrees and bake for 15 minutes more. Immediately remove from cups and serve warm.