Tag Archives: crackers

Luxury without guilt.

food and cooking, homemaking, housework, , , , ,

Having time and strength to do my housework properly is a great luxury. I felt that so much the last couple of days, when there were no other duties calling, and nothing urgent to distract me. First I worked at sweeping and organizing my garage. The question remains: Will I ever be able to fit my car in there?

It would be nice, but having no attic, basement, laundry room, pantry or storage shed, I use my garage for everything from firewood and kindling to beach toys and line-drying clothes; lots of gardening tools are stored there, and big pots that don’t fit anywhere in my kitchen. If I have many more days of focused thinking, maybe I will figure out how to arrange the stuff more efficiently. It could happen!

Today, more rich gifts were mine. I mostly cooked and worked in the kitchen, with the door open to the rain outside. Bliss. Eventually I put a large batch of experimental flax crackers into the dehydrator. We will see how they come out tomorrow, after 24 hours of dessication. I was trying to replicate the crackers sold under the Flackers brand, that have cinnamon and currants in them. But then I added three other kinds of seeds: sesame, chia and pumpkin.

Can you see the Thanksgiving cactus in the background, beginning to bloom?

I had already taken a morning walk, with very light rain falling on me off and on. The extravagant blessing of the heavens all around me, wetting everything and making us shine.

One thing nice about using the dehydrator for crackers is, I could go off and leave them in there, which I couldn’t have done if they were baking in the oven. So I put on my rain jacket again, and took a second walk about 4:00.

The skies were clearing. I walked westward that time, and saw different sights. Like the cleanest eucalyptus leaves ever:

Rain is not in the forecast for tomorrow, but housework is. Truly it’s neverending, and I hope my feeling of leisure will hold out for another day, while I prepare for a visit from my older son, whom I call Pathfinder. Last time he was here he helped me make progress with the Garage Project, but I’m happily looking forward to whatever we do together. Rain or not, I expect showers of blessing.

Plumbago in the neighborhood

Rain on zinnias, seeds on crackers.

bread, food and cooking, my garden, wildflowers, , , , , , , , , , , , , , , ,

It was hard to keep up with myself last week, and with all the friends, projects and tasks that fill my life to overflowing. I guess I was somewhat playing catch-up after my mountain retreat the previous week. The garden got gently rained on three times that last week of September, which is unusual. Combined with fog on other days, the dampness caused mildew in the planter boxes, but mostly the lower leaves of the tall zinnias have been affected.

When I noticed the Japanese anemones looking better than ever, it occurred to me to plant a few more this fall, maybe some pale pink ones — but I corrected my impulsivity in time, and won’t be taking on one more project, what with so many others unfinished. A more reasonable goal would be to try to take better care of the anemones I have, and see if they can be encouraged to be taller and more robust. It’s a sign of their middling health, that they do not ever spread and multiply, and their flowers are few and small.

The sneezeweed I grow in a pot looks as well as it ever has. I bought it a few years ago at a native plant nursery, because I love the mountain versions of the flower. I put it in a pot so I could be sure to water it enough; the irrigation settings for most of my garden are set for drought-tolerant plants, and sneezeweed is not one of those. My type is pretty plain, or at least monochromatic, compared to the mountain ones.

In search of fancier kinds, a few months ago I browsed sneezeweeds online for quite a while, and ordered seeds for this one, Purple-Headed. When I am looking at seed catalogs or even plants in nurseries, all the options seem so do-able and desirable. But once the time comes to get on with the actual work of planting… well, I literally drag my feet. So who knows what will happen with these seeds…

I used my sourdough starter twice last week, first to make a large pan loaf of seeded wheat-and-spelt bread. This is the recipe I have been trying to perfect, but perfection hasn’t happened yet. I may have to pause the sourdough project while I branch out and reach back, to other breads I have made or have wanted to try, like chocolate bread, Indian flatbreads, and applesauce rye.

Buttery Sourdough Crackers was a satisfying recipe that used a bit of starter. This picture shows the dough as it was resting overnight, along with leaves of the lemon verbena that I am drying, after pruning my plant for the first time ever.

I used this recipe for: Rustic Sourdough Butter Crackers as my jumping off place, substituting half dark rye flour, and adding sesame seeds to one half, and poppy seeds to the other. I baked them a lot longer than the recipe called for. The resulting crackers are nice and crispy and easy to eat. The butter ingredient plus the sourdough tang is a great combination.

My friend Lucy and I took another one of our monthly walks, up in the hills again but to a park she hadn’t been to before. It’s mostly very brown up there now, but the poison oak is making red splashes in the landscape. And my old friend tarweed!

The Seek app tells me this is not either of the species I saw on my way up the mountain last month, but Hayfield Tarweed. And it seems to come in white or yellow versions, in one case growing side by side:

The third online Beowulf class was this week, and I spent more than two happy hours in the company of the most delightful teachers, Richard Rohlin and Jonathan Pageau. They both love the subject, and Richard is definitely a Beowulf scholar from way back. I will have to at least quote a couple of lines from the poem here eventually, though it seems that unlike me, most people I’ve talked to got an introduction to Beowulf in school. So you may already be more familiar with the story than I.

Apple orchard where I go.

At the end of the week, I remembered: apples! It’s time to make a trip my favorite apple ranch, and see which of their 30+ varieties is available now. I squeezed it in on Saturday afternoon, and added a stop at a nursery out that way, hoping they would have starts of some kind of leafy greens I could tuck into spaces in the planter boxes after I take out zucchini and tomatoes and eggplant. They did!

So here in the back of my car is a mix of apples Empire, Jonathan and Macintosh; and six packs of Swiss chard and collards. I do have chard growing right now, but I think I need more. And I wasn’t able to get collards started from seed in August.

One more glad sighting of late summer I want to share, is this half wine barrel that was unplanted through last winter:

When I put in some snapdragon plants in late spring, I noticed a couple of tiny mystery plants that didn’t look like weeds, so I left them undisturbed. Now everything has filled out and I find that I have beautiful Thai basil and tropical sage complementing the snaps. Gardens are ever surprising.

Happy October!

Sesame Flax Crackers

food and cooking, , , ,

Here’s the recipe a few of you were interested in:

SESAME FLAX CRACKERS

Makes about 25 crackers

1/2 cup (60g) ground flaxseeds
1/2 cup (80g) golden flaxseeds
1/2 cup (75g) unhulled sesame seeds
1 cup (240ml) water
1 1/2 tablespoons tamari
1/2 teaspoon garlic powder
(optional: I added extra salt and some cayenne pepper; you could experiment with other seasonings.)

In a medium bowl combine all ingredients and stir well. Cover and let sit at room temperature for 1 hour. [That’s what the original recipe says, but I think it gets too thick in that amount of time; try 20-30 minutes.] The mixture will thicken up considerably and form a gelatinous slurry that is pourable. Add a little water if it is too thick to pour.

After about 45 minutes preheat the oven to 350F (175C) and line a baking sheet with parchment paper.

Transfer the “dough” to the lined baking sheet and spread it as evenly as possible with a spoon or rubber spatula. Score the dough lightly with a pizza roller or knife to indicate the eventual cracker shapes, anywhere from 15-35 crackers.

Bake for 30-45 minutes until lightly browned. At this point you can turn off the oven and leave the crackers in there with the door slightly ajar, for them to finish drying and crisping. But I like to speed up the process; I turn the oven down and often break the crackers apart, then keep baking them as long as necessary to achieve the desired crispness.

When they are cool, break them apart if you haven’t already, and store in an airtight container at room temperature for as long as two weeks. If they absorb moisture just bake them at a low temperature for about 15 minutes to re-crisp.

The pictures show two baking sheets because I always make a double batch. They are too easy to eat!

Gathering of things new and again.

home, my garden, philosophy, , , , , , ,

The newly opened plum blossoms are the sweetest thing this week:

In the house, the refurbished little half-bath downstairs and the all-new full bath upstairs saw major progress. The little one was torn apart last July when it was discovered that a drain had been leaking into the wall. The wall was replaced, and eventually everything else, but the painting hadn’t been done until this week, so I only now hung the mirror I’d bought many months ago. It’s such a small space I had a hard time taking a picture of that.

The mirror is a sort of champagne color and I was a little worried about it blending in with all the other tones. But nothing unlovely jumps out at me at this point. I want eventually to have towels in there that are bright and contrasting, maybe in the aqua realm?

I’ve made a couple batches of Sesame Flax Crackers that my former housemate Kit and I discovered a couple of years ago. They are so easy, I don’t understand why I couldn’t manage to make them again before now. But then, the last 15 months of demolition and construction have been pretty consuming of my mind’s juggling skills. I could read philosophical novels and sometimes write about them, but I couldn’t take the few steps to bake crackers.

When Mags and I met via our blogs many years ago (we have still not met otherwise), we were both interested in reading the philosopher/theologian Søren Kierkegaard. I am pretty sure I’ve never read a book by him before, even though I somehow managed to write a term paper in high school comparing him to Sartre. It seems laughable now — or is it? Just now I’m feeling thankful for the confluence of people and events that made it possible for me to even hear about existentialism in my little high school out in the sticks. I wrote much more about this in a previous blog post that was a pre-book review: here.

Anyway, I bring it up again because neither Mags nor I ever got around to reading Kierkegaard — until now! We are reading “together” The Lily of the Field and the Bird of the Air: Three Godly Discourses, which is short, and consists of what are essentially sermons, but because Kierkegaard was not an ordained minister he didn’t think it appropriate to call them that.

My friend with whom I co-taught the high school class at church for two years gave me other books by Kierkegaard and much encouragement in my philosophical readings. I read a lot more online about what would be good to start with, and chose this book because I was pretty confident that we could finish 90 pages, no matter how challenging, and maybe get some momentum going for more of Kierkegaard. You know I will update you!

Surprise – the freesias are opening. I never even noticed the buds. Two insects found this first flower before I did. And lastly, below, my dear, dear little azalea plant that was part of a flower gift when my husband died five years ago is blooming right now. It has never been so beautiful!