doing it better … Cranberry Pecan Harvest Crackers

The day before Christmas Eve, my mom and I wandered about Whole Foods picking up miscellaneous things for our holiday dinner. We spent an inordinate amount of time at the cheese counter, discussing cow vs. goat vs. sheep, what types of salamis might be good, and circling the olive bar with a highly critical eye, making sure to buy extra amounts of our particular favorites. When the subject of crackers vs. bread came up, I emphatically stated crackers but was a little bored by the thought. Water crackers, oh joy. We needed to zip this charcuterie platter up! Then while waiting for some sliced proscuitto, I looked down. Raincoast Crisps. Perfect.

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changing course … Cotija Cumin Shortbread

This recipe started out as crackers. I had quite a bit of cotija cheese left from a prior recipe and given that it’s a bit similar to parmesan, I thought to make a cheese cracker. An ever so slightly sweet, crisp wheat cracker spiked with some heat – a Mexican inspired Wheat Thin of sorts. The thing is, the idea was solid but what came out of the oven? Not so much. Though the friends I hoisted my experiments onto disagreed, I thought they were too crispy, too bland and too blah. They liked them but I didn’t think they were quite right and I wasn’t sure how to fix what I saw as the problem. Which was everything. So I gave up and changed direction. You have to know when to throw in the towel on occasion.

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best to make your own … Seeded Crackers

With this Unprocessed October Challenge, I’ve been reading a lot of labels. I forget how much crap is in things. I don’t buy much processed food, or thought I didn’t, but I tend to forget about everyday purchases like tortillas or crackers. Just the other day I threw a pack each of corn and flour tortillas into my cart without much thought. They’re tortillas from a local company, not chicken nuggets so they’re fine, right? Maybe, maybe not.

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