24 hr-leavened crackers with extra virgin olive oil 10% and rosemary. I taste how they’ve survived 156 years.

Savory, floury local snack I don't know the name of. Think it was prawn-tasting.

Cranberry Pistachio, Sesame Citrus and Salted Almond Crisps to go with cheese @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Happy National Graham Cracker Day! I never thought I’d make my own but I did and these ones from “Tate's Bake Shop: Baking for Friends” taste legit!

These are ridiculously good for repurposing discard. I mean, crazy good. Love how buttery and cheesy they taste and can’t wait to pair with cheese. Happy Sourdough Sunday!

Sans the perforations, certainly not kosher and definitely not Moses’ tablet (in case anyone’s wondering 😉). Great with green onion and chives cream cheese.

These crackers are the very reason one shouldn’t discard the notion of keeping discard! Or leftover seeds for that matter. Can’t wait to pair them with a 🧀

Crispy rice cracker with coconut sugar, cashew nuts, mung beans, pumpkin seeds and sesame seeds.

Tastes blander than I’d expect, maybe because popo can’t handle the salt?

Happy National Gluten-Free Day! My second time using GF bread flour for anything and I think this calls for some hummus!

Wasabi-flavored shrimp crackers. Reminds me of them church wafers they hand out at communion but tastier. Sorry not sorry.

1 more matzah shot for the road before #MATZAHCHALLENGE ends!

Oh…this took way longer than 18 minutes but it was my first attempt at matzo crackers and hand scoring matzo can be quite humbling.

Norwegian Crisp Bread that I overbaked (hard!) and partially burned (sooty!) and that I will have to watch more carefully the next time. The upside to this is that it still went well with the gjetost and it was probably very healthy.

Finally, an opportune moment to dispose of some yeast: both wild and nutritional!

Always fun to check out another country’s snacks.

With fiery hot sambal!

They had to be 🦖🦖 since the dough looked like it belonged in a natural history museum. P.S. They don’t taste prehistoric at all.

Norwegian Crisp Bread that I overbaked (hard!) and partially burned (sooty!) and that I will have to watch more carefully the next time. The upside to this is that it still went well with the gjetost and it was probably very healthy.

I don’t know why this tasted of jackfruit but it did.

Not bad with the cream cheese.