I knew Glenn had been up to something in the garage in the run up to Christmas. And here it is, my own knitting bowl with my name on it but not only that, my name is functional and integral. When I was little, finding stuff with my name on was almost impossible. As I have grown older my name has become commonplace but having my own belongings with my name or initials on still thrills me. This is mine, it belongs to me and no one else. The fact that it was clearly made with love makes it the most prized possession.
Round about this time of year we throw all caution to the wind and break out the saturated fats. We came across this totally sinful recipe because we had a huge sage plant and wanted some way of using some of it in a flavoursome fashion. A quick internet search took us to Old Farmer’s Almanac and their fabulous recipe for Cheese Crackers with Sage http://www.almanac.com/recipe/cheese-crackers-sage.
This has now become part of our winter routine and strictly speaking we only bake them at Christmas. Mainly because the recipe is mostly butter and cheese bound together with flour. They are so simple to make and taste so utterly scrumptious yet bad for you. However, we have broken with tradition and I baked a batch tonight as we are entertaining tomorrow and need something to go with the cheeses we bought to serve after the chocolate tart.
I would argue that they are not crackers as they do not crack. They are more biscuit-like but then I am British and this recipe is American so cracker is probably the nearest language wise. The recipe makes about 24 square crackers/biscuits which should really be eaten within 24 hours. Not because they go stale but because eating something so terribly disgustingly lardy is best done swiftly so you can move on and pretend it never happened.