The Lavash Cracker right before it goes in to the oven. It was sprinkled with Paprika, Poppyseed, Caraway Seed, Sesame Seed, Cumin Seed, and Kosher Salt - in rows, as you can see.
When it first came out of the oven after the specified time, I snapped off a bit and tried it. My face twisted into something gnarlirific right then - it was more like dry biscuit than a cracker -ick! I noticed that the nice brown edges were really tasty, though, so I popped it back in the oven (which was off) and cooked it through with residual heat - adding a burst of heat by turning the oven back on to give it a good brown at the end.
The result was definitely more crackery. And delicious. Jason likened it to melba toast (I don't think he liked it as much as I did) and ate it with his soup. I loved it. But I love melba toast, so there you have it. I ate the rest of it up and proceeded to make more! :)
Leif took it upon himself last week to get a plate out of the china cabinet, a knife (his own), and a fork and set it all on a pillow on the floor. He sat on another pillow, then plopped his fish (from his fishing pole toy) on the plate and began to "eat" it. He made all the proper sounds ("mmm", lipsmacking, munching, etc.) and ate that fish with much gusto.
Enjoying a bite of perfectly prepared fish. "Mmm..."(that's what he was saying in this picture).
What a silly lad.
That's all for now!
Hmmm, residual heat for the crackers. Great idea, especially in humidity. I just utilized the same technique this morning for granola. I left it in the turned-off oven for a good hour and it got all crunchy and chunky like I like it!
ReplyDeleteI wish the pretend play would last forever! Makes me want to cry when I think of Leif too old to pretend eat.