Perfect Poppers:

My youngest daughter is coming home for Fall Break, and my brother, his daughter-in-law and granddaughter are coming to town for a weekend visit. So Friday night before we load in the car and head over to a favorite restaurant, I'm going open a bottle of good Zinfandel and serve Blue Cheese Popovers with fig preserves and walnuts on the side. So easy and oh-so-good... thank you, Martha Stewart!

Blue Cheese Popovers
2 large eggs
1 cup whole milk
2 T butter (melted and cooled)
1 cup flour
1/2 tsp salt
1/8 tsp pepper (freshly ground)
1 1/4 cup blue cheese
1 T fresh thyme (leaves only, chopped)

In a large bowl, use a whisk and combine all ingredients, whisking as you add each one. Cover the bowl and refrigerate OVERNIGHT. The next day, whisk again a little and then pour into mini-muffin tins that have been buttered. Fill to the top of each muffin well. Put rack at highest level and in a preheated 425° oven, bake for 20 minutes till they “pop” and are brown and crusty. Best served hot from the oven!