A few weeks ago, I decided to make bread to go with the chicken soup Lloyd was making for dinner. Bread making is not a quick process. I like to make the dough at least eight hours in advance. So when Lloyd made his usual pate with the chicken liver, there was no bread to put it on. Something we didn’t realize until most of the way through the process. “Don’t worry,” I told Lloyd. “How to Cook Everything says crackers are really easy to make.” Of course, I’d never made them before, but I didn’t let that stop me.
It turns out that crackers are actually easy to make. The only problem that I ran into was that scoring the crackers only helps if you let them cool before trying to break them. We were a little impatient to try the pate and ended up ripping the crackers more like bread. As they cooled, they tasted more like crackers – not terribly exciting ones as I hadn’t added any seasoning other than salt. We were pretty happy with them and will probably make them again.

I probably could have rolled it out more neatly, but it tasted pretty good!
When the soup got close, I put a little sea salt on the top of the french loaf I had made and put it in the over. There’s just something nice about homemade soup and fresh-baked bread.

Sorry, no accompanying soup picture.
Because I had apparently not baked enough yet and it was a weekend, I also made a carrot cake that day. I think I used about 80% of my brand new 5 lb bag of flour in one day! Definitely a new record…

This is probably our favorite dessert.