rosemary crackers

I'm back! I'm in California! ...I know!

It's been crazy busy, then it's been crazy slow, the sun has been shining pretty much all the time, my room is all set up, most importantly, the leftovers from the last dinner out with dad are gone. Game on.

My inaugural culinary adventure was-- what else?-- crackers. I've already justified my love of making crackers on here, but there is no better evidence than that I whipped these out at the beach today and everyone I was with was all, "I didn't know that it was possible to make crackers! Send the recipe over the grad listserv!" Got it? These crackers are potentially mind-blowing. A note for cracker fans from the Barnard years, these aren't the same ones I used to make... they're a little more toothsome and little easier.

OLIVE OIL CRACKERS
via smittenkitchen

1 3/4 cups unbleached all-purpose flour
some rosemary, fresh or chopped (or not, or another spice)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil

--Throw all the dry ingredients into a bowl then mix in the wet ingredients.
--Mix it into a dough and knead it a little if you want.
--Roll it out onto a baking sheet and pop it into a 450 degree oven for 10-15 minutes, until it is brown and crispy. Undercooked is no good, but (unlike the butter crackers of yore) they don't need to be totally brown the whole way though.

Store the crackers in tupperware and pat yourself on the back for spending less than 4 dollars on a box of snack crackers, then eat them all and realize that you're back to square one.