phragmentation

Blueberry port & peanut butter mousse

I made these tonight

My favorite season is here

Irish coffee, pancakes with raspberries and cream, bacon

Bella and Scarlett at the Fluff reception with their autographed prints by Susan Olsen.

And the winner is:

We were tempted by the Dyson, but why pay triple for something that doesn’t include attachments?

Compare the comments, I’m glad I did, though I wish I’d done my homework before going to Target and buying it there. Amazon is much cheaper!

My one gripe is the attachment hose – it is short on the Hoover as well. Makes it pretty much useless for stairs. But a prior roommate left a swiffer so I just swiff the dust down the stairs and vacuum it up at the bottom!

We are loving our Cambridge Kitchen!

I had a pear, and some Pt Reyes blue cheese. And I thought, this would go really well with something crispy like an almond-rosemary-buckwheat cracker… And seeing what a hit the first batch were, I improved upon the concept:

1 Tablespoon chopped fresh rosemary 1 Teaspoon dried chili peppers 1 Teaspoon dried garlic 1 Tablespoon poppy seeds 1 Tablespoon sesame seeds

1/2 Teaspoon grey sea salt

1/2 cup buckwheat flour 1/2 cup Graham flour 1/2 cup almond meal

1/8 cup olive oil 1/4 cup weak coffee

Mix well in bowl, if it’s too dry add a bit more coffee to wash off the remaining dough and make a flattened ball that’s fairly soft, wrap in plastic wrap and refrigerate; after at least 30 minutes, roll out to about 1/8″ thick on parchment paper, cut up into squares and bake at 375F for about 20 minutes until dry and crispy.

The dough for me was a tad bit dry in the rolling out stage, so I sprinkled a tiny bit of water on it to keep it together where it split. Probably could have gone for a little stickier this time. But keeping the dough a bit thicker really worked – they turned out perfect and went very well with the pear and blue cheese.

Inspired by http://www.anjasfood4thought.com/2011/08/buckwheat-almond-crackers.html

I love buckwheat, almonds and rosemary. So, a perfect recipe… except
it needed an additional 1/2 c of graham flour to keep the dough
together (or less water next time).

Raw cracker dough, ready to go

I also used dark buckwheat flour since that’s all I’ve ever seen here (and I like that rustic taste),
and substituted in a tablespoon of poppy seeds for some of the sesame seeds (for David).

Fresh out of the oven crackers

It seems to have worked pretty well!

Finished cracker with caviar.