Friday, May 13, 2005

It's crackers to slip a rozzer the dropsy in snide

OK, these are the flaxseed crackers. We added some chopped herbs from the garden (yow!). The convection oven seemed to work out fine -- our first trial. The crackers cooked in a shorter time than specified in the recipe we cannibalized, but no problem if you're constantly watching. And our lovely new oven has a window and interior light, so it's easy to monitor.
At first we thought the crackers were a bit bland. I would have added more salt, for instance. But when we enjoyed them with Rouge et Noir brie, all was copacetic, even if we thought the crackers themselves were a tad tough.
Surprise! The next day, the crackers were tons more tasty and tender. We stored them overnight in a plastic container with snap-on lid -- oh, my.

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