Today I went to a Change of Command ceremony. For you non-military peeps, that’s when a new boss takes over for an old boss. It’s very traditional and symbolic. I love attending these ceremonies because they just make me proud to be part of the military. Before I left I had written a draft post about how good crackers are hard to find in stores and how easy they are to make at home.
Now I feel compelled to share with you the words of wisdom I heard from the outgoing commander, a man who has been a pleasure to know these past couple of years. My husband worked for him the first year we were here before moving on to another job.
He said a lot of great things but what really stood out was this piece of advice: Do your job. That sounds pretty simple, right? But think about it for a second. How often are you worrying about what someone else is doing instead of just focusing on what you should be doing? It happens a lot, especially for Perfectionists like Me. We’ve all worked with someone who was a slacker and we had to pick up their slack. Think about how easier your job would be if the slacker just did their job! And think for a second about the job you have to do. If you are spending all your time worrying about what the person next to you is doing, what’s happening to the job you are doing? It suffers. This doesn’t just happen at the office. It happens everywhere and in every aspect of life.
So do your job and do it the best that you can. Everything else will work itself out. Can’t ask for much more, right?
Thanks, Peaches. We’ll miss you!
Why, yes, I did drink that wine in this photo. I couldn’t let it go to waste. One of the downsides of using wine as a photo prop!
One year ago: Peanut Butter Swirl Brownies
Parmesan Herb Crackers
Yield: Several dozen 1 inch crackers
Time: 20 minutes to prep, 20 minutes to bake
- 1 1/2 cups white whole wheat flour
- 1/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup finely grated parmesan
- 1 TB fresh herbs, chopped
- 3 TB cold butter
- 1/4 cup +2TB milk, divided
1. Preheat oven to 400F. Prepare two baking sheets with silpat or parchment.
2. You can use either a food processor, a stand mixer with a paddle attachment, a pastry cutter, or your hands! I think the food processor works best but mine broke while making these the first time. It is not a good year for small appliances in my kitchen.
3. Using your tool of choice, mix together the dry ingredients. Add the parmesan and herbs. Cut your butter into small cubes and mix with the dry ingredients until it resembles fine cornmeal.
4. Add in the 1/4 cup of milk. If the mixture is still dry, add one tablespoon at a time until the dough comes together nicely. It should not be wet, but should form a ball easily.
5. If it is warm in your kitchen, and it probably is considering how hot the whole country is right now, wrap the dough in plastic and chill for about 30 minutes. This will make it easier to roll. When you are ready to rock and roll, divide the dough in half. You should not need any additional flour for dusting, but if you do, use as little as possible. Roll to 1/8″ or smaller. The most I have the patience for is 1/8″ but you will have crispier crackers if you can get them thinner. Using your rolling pin to help, roll some of the dough onto the pin and transfer to a baking sheet. Using a pizza cutter, cut the dough into 1 inch squares (no need to separate, they will not rise or spread). It is much easier to cut on the baking sheet than try and move all those little crackers to the sheet! If you want bigger crackers, by all means knock yourself out. Do the same with the second half of the dough.
6. Bake for 15 to 20 minutes, depending on your oven and how crispy you want your crackers. I wanted mine crispy so I baked mine a little longer.
7. Let cool completely. They will crisp up as they cool. Enjoy with cheese, olives, and wine for a delightful snack!
Notes: You can use any cheese you want, just make sure it is finely shredded so it mixes in with the dough. If you don’t like herbs, feel free to leave them out. I liked the white whole wheat flour here because it gives that nice nutty wheat flavor, but still easy to work with like white flour. You can find it in most grocery stores now.