Way back in the day when this blog was still a baby, I posted a recipe for some crispy seed and nut crackers with rosemary (Rebecca’s crisps). I don’t very often cover the same subject more than once, but I thought that if any of you missed it before (of course you did), it wouldn’t hurt to shine a little light on this gem of a snack again.
The recipe comes from a good friend who claims she’s not a baker, a claim that I choose to disbelieve. However, her point was that even if you throw it together with any seeds and nuts you happen to have on hand it always turns out. This time I really packed the recipe with lots of nuts and added about a quarter of a cup of millet, which gave it a nice crunch. Golden raisins add a bit of chew and sweetness.
Last night, which was the warmest evening so far this year, we ate these in our outdoor room with French Brie and Cambozola cheese, fresh spinach leaves and slices of apple. The birds were singing in the blooming cherry tree above us and UConn was beating Kentucky on T.V. Tonight I may slice and toast some more for a repeat performance, this time watching the women play.
My muse was really digging “Cheap Sunglasses” by RAC.
Plus I was really digging it.
My cat loves watching the water fill up in the bathtub and now he’s refused to leave.