I really didn’t mean to go so long without posting, but life has really gotten away from me this summer. Between taking some concentrated courses (which fall conveniently during both lunch AND dinner) to being told that our landlords are selling our apartment, there hasn’t seemed to be much time to cook creatively or post.
Today was great, though. I took an exam this morning, and then had a glorious afternoon off on a glorious day. I felt so lucky to have the ability to finally go outside on a day that wasn’t 100 degrees and humid, like the past month has been. I met the hubs for lunch, and even ran into somebody who reads this blog. Wow, a reader! So cool!
So when I got home, I decided to relax in the kitchen. I made banana muffins from a tried and true recipe from Smitten Kitchen, and they were so comforting. Millet is one of my favorite grains to cook with, because it gives baked items such a great texture and crunch.
Anyway, the title of this post comes from the pictures below of my experiment making homemade crackers. Erik served as my sous chef/photographer since my hands got so doughy, and the pictures came out laughably dramatic. The history of the crackers is that after my mom telling me they were easy, the Washington Post featuring them in the Food section a few months ago, and then this article on The Kitchn proclaiming how easy they were, I had to try them.
And yes, they were easy, fun, and delicious!! You can put anything you want on them, and I chose fresh rosemary, cracked pepper, and sea salt. My one mistake was to store them overnight in an airtight container — I think next time I’ll leave them out to cool overnight so they stay crunchy.
But definitely try these — you won’t be disappointed!