Not re: crackers, but inspired by you, I’ve been dumping a can of chickpeas into soups I wouldn’t think to and it’s always amazing. A creamy tomato soup. A chicken noodle soup. Even my picky kids actively like it.
United by a love of all things savory (I've long said salty-crunchy is my favorite food group)! Thanks so much for the Salty Snacks nod and I'll be trying your spiced-up version of those crackers soon. It just so happens I'm working crackers into my next newsletter (even though it's technically a *seafood* newsletter), an oyster cracker recipe I came up with for a recent cookbook. Any excuse for crackers.
Well, sh*t, now I have to go make too many crackers and also seek out more of Janet's writing because while it is new to me, it is positively delightful and exactly the amount of unhinged I seek in my content! (As are you, of course, always + forever!)
You are totally 100% a professional cracker maker. And what does it say about me that after you mentioned rolling pin, I grabbed my car keys, determined to go buy a box of cracker product that will in no way be anywhere near as good as your crackers, but will simply have to do as I am basically a .005% professional cracker maker. I adore your posts and am 100% grateful for you and them.
Ooooh, I want to make these! But is there an alternative flour to almond that you can recommend? (I’m allergic in that hivey way, tragically.) Side note: try Trader Joe’s hot & sweet jarred jalapeños with peanut butter on your rice cakes. Godhead.
Yes, another win! I recently had a cracker break-through: roll them out with a pasta roller (I had one I got from the thrift that had been sitting in the play-dough box)! I never have the patience to get them thin enough... until now! Not sure how it would do with GF textures, but maybe would be worth a try.
Oh my gosh, Extra Helping reminds me so much of my Laurel’s Kitchen cookbook from the 90s that I must buy it now. Those illustrations and that type of food writing are so nostalgic for me, taking me back to my early marriage and parenting days when we were vegetarians and shopped the bulk aisles at the natural foods co-op and life was so much simpler. Thank you for sharing the book! Also love the stealth chickpea content, even though I will probably not be making chickpea flavored crackers. 😂
I am one of those people who digs through the box to find any extra-toasted/burnt crackers, why haven't I been making my own? Cookie sheets full of burnt crackers! Inspiring.
As the only white member of a family in which gentle racial slurs for white people get rolled out (lovingly!) a fair bit, I get a real kick out of all the "cracker" talk in this post. Read in that light, it's even more entertaining!
Making my own crackers was never even a thing I thought about once, nowhere near my radar, I kind of didn’t even realize it was possible but now I have to try it!
Ok, your fans have questions. Do you eat the pepperoncini ON the peanut butter? Is this a thing? Have the rest of us been missing out?
Not re: crackers, but inspired by you, I’ve been dumping a can of chickpeas into soups I wouldn’t think to and it’s always amazing. A creamy tomato soup. A chicken noodle soup. Even my picky kids actively like it.
United by a love of all things savory (I've long said salty-crunchy is my favorite food group)! Thanks so much for the Salty Snacks nod and I'll be trying your spiced-up version of those crackers soon. It just so happens I'm working crackers into my next newsletter (even though it's technically a *seafood* newsletter), an oyster cracker recipe I came up with for a recent cookbook. Any excuse for crackers.
Well, sh*t, now I have to go make too many crackers and also seek out more of Janet's writing because while it is new to me, it is positively delightful and exactly the amount of unhinged I seek in my content! (As are you, of course, always + forever!)
You are totally 100% a professional cracker maker. And what does it say about me that after you mentioned rolling pin, I grabbed my car keys, determined to go buy a box of cracker product that will in no way be anywhere near as good as your crackers, but will simply have to do as I am basically a .005% professional cracker maker. I adore your posts and am 100% grateful for you and them.
Yay to crackers! Thanks so much for the recipe.
Ooooh, I want to make these! But is there an alternative flour to almond that you can recommend? (I’m allergic in that hivey way, tragically.) Side note: try Trader Joe’s hot & sweet jarred jalapeños with peanut butter on your rice cakes. Godhead.
Yes, another win! I recently had a cracker break-through: roll them out with a pasta roller (I had one I got from the thrift that had been sitting in the play-dough box)! I never have the patience to get them thin enough... until now! Not sure how it would do with GF textures, but maybe would be worth a try.
Also: Sneaky Chickpea content!
Oh my gosh, Extra Helping reminds me so much of my Laurel’s Kitchen cookbook from the 90s that I must buy it now. Those illustrations and that type of food writing are so nostalgic for me, taking me back to my early marriage and parenting days when we were vegetarians and shopped the bulk aisles at the natural foods co-op and life was so much simpler. Thank you for sharing the book! Also love the stealth chickpea content, even though I will probably not be making chickpea flavored crackers. 😂
I am one of those people who digs through the box to find any extra-toasted/burnt crackers, why haven't I been making my own? Cookie sheets full of burnt crackers! Inspiring.
As the only white member of a family in which gentle racial slurs for white people get rolled out (lovingly!) a fair bit, I get a real kick out of all the "cracker" talk in this post. Read in that light, it's even more entertaining!
Making my own crackers was never even a thing I thought about once, nowhere near my radar, I kind of didn’t even realize it was possible but now I have to try it!