Popcorn with Herb Butter

1/2 C. (1 stick) 4 tablespoons butter

1 garlic clove, minced

1 t. fresh minced thyme leaves

1 t. fresh minced oregano leaves

1/2 t. minced fresh rosemary needles

Kosher salt

Black pepper in a mill

3 T. olive oil or corn oil

1 C. unpopped corn

3 oz. freshly grated dry jack cheese (3/4 C.)

Melt the butter in a small saucepan set over medium low heat. When it is melted, add the garlic and herbs and set aside.

Heat the oil in a wide saucepan over medium heat, add the popcorn, agitate the pan, and when the first kernel pops, cover, leaving the lid slightly off center to allow steam, but not popcorn, to escape. Agitate the pan frequently and remove from the heat when the sound of popping has stopped.

Put the popcorn into a wide deep bowl, drizzle the herb butter over it, and toss gently but thoroughly. Season with salt and pepper, toss again, add the cheese, and toss a final time. Serve immediately.

Makes about 2 quarts.