Cranky made crackers. He sneaked into the kitchen yesterday and started banging around, without telling me.
He used an Alton Brown recipe for seeded crackers (poppyseed, sesame seed), and jazzed it up with additions of mustard powder, prepared mustard, and a shake of garlic powder. (Yes, there is garlic powder in the house.)
I taught him to cut the rolled-out dough with a juice glass, and so the crackers were really tidy-looking. The leftover snippets of dough could be rolled out again (which he did a few times), but Cranky finally decided it would be fun to bake the oddly shaped snippets. One of them came out looking like either a fish or an Abu Ghraib prisoner. (You had to be there. Well, not there.)
Yummy! We ate half of the crackers with sheep's milk ricotta, a medley of minced herbs, chopped cherry tomatoes and a sprinkle of salt and pepper.
And if you think Cranky does all the cooking around here, I want you to know I am currently roasting two eggplants from the backyard, for a spicy dip. It will go on the remaining half of the Crankers.
(Yes, that is Elvis on the spoon.)