Process 1/4 cup of popcorn kernels in a coffee mill.
Cook two thick strips of bacon as bacon bits in a pot, not a pan.
Add two finely diced jalapeño peppers before the bacon is done.
Add generous butter.
Add two cups of water.
Add the milled popcorn powder to the water before it boils. Stir.
Keep stirring until the mixture boils.
Let it boil a minute. Observe the mixture become thick.
Add broken up cheese.
Spoon into a bowl.
Top with 1 leaf of chiffon-cut Romaine lettuce including crunchy stem.
This cheese/bacon/jalapeño combination works very well with macaroni and with mashed potatoes and with egg omelet.
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