So besides making my own ice cream, I’ve apparently now become a person who makes her own crackers. I know, crazy. If you had told me that I would become this domestic when I first started this blog, I would have laughed and laughed and laughed. Yet here we are, almost 4.5 years later, and I’m posting a recipe for the incredibly long-winded but very addicting olive oil and rosemary sea salt crackers.
One of the main reasons I never thought I would make my own crackers is because they’re pretty cheap to buy and really, what’s easier than opening a box? We always have a box or two going at once because they’re a great snack when we don’t want something sweet, they pair wonderfully with everything (i.e. hummus, guacamole, salsa, soup, etc) and they go on sale at the Shopper’s Drug Mart near our condo all the time. And I’m all for getting optimum points on things like groceries so I can use the points to buy non-grocery things like chocolate. And shampoo when we run out.
I always start things with the best of intentions. Back in early 2014, I had an idea to create another little category on She Bakes Here called “Sweets of Toronto.” Since moving here in 2010, I’ve accumulated a list of favourite bakeries, shops, and sugar-related fun around the city. After constantly posting photos on my Instagram account, I thought it would something I could expand on here.
The first post went up about a month later after Trevor and I took part in the Kensington Market Sweets Tour through Tasty Tours. And then, I’m embarrassed to admit that until today, it remained the only post under the “Sweets of Toronto” category. Once spring hit, we became busy looking for a new place to live and then in the summer, we moved and then immediately flew to the UK for my friend, Crystal’s wedding. When we came back, it took us a little while to settle into our new place (we didn’t have a chance to unpack before we left) and then the next thing we knew, it was Christmas! And then 2015!
Basically this is my long-winded excuse and lead-up to introduce my second and long-awaited Sweets of Toronto post for Dlish Cupcakes, which is without a doubt my favourite cupcake shop in Toronto.
I never thought I would be the type of person who makes her own ice cream. This idea changed when I was diagnosed as lactose-intolerant as a child and later even more so when Trevor and I started dating.
Back when I was diagnosed, there wasn’t a lot of dairy-free food options like there are now. So for a good number of years I relied on taking those funny tasting Lactaid pills so I wouldn’t have to give up my love of cheese, chocolate and most importantly ice cream. Social events like birthday parties were always a little weird and I soon became known as that kid who had to pop pills in order to eat a slice of pizza or birthday cake.
Years later I was in university, I was on a strict budget and as I slowly stopped taking (or forgetting to buy) the pills, I found that I was able to tolerate eating dairy in small to medium doses. Today I no longer have to take the pills, but since I started dating Trevor, I also don’t purchase as many dairy products since I’m usually stuck eating it myself. When I do buy ice cream or pizza, I tend to feel a little guilty when I eat it in front of him. Food isn’t really that fun unless you get to share.
There is nothing worse than a tease. Especially a warm weather tease.
Case in point: I have five zucchini plants, a spinach plant, a lettuce plant and a rosemary plant crowded in large, over-sized pots on our living room floor. All lined up against the window like prisoners on death row, fighting for valuable sunlight, day in and day out, as the sun passes by our south facing windows. I haven’t been able to put them back out on the balcony since last Saturday, before the weather dropped and the wind decided it was back with a vengence. My poor little plants look a little cooped up and after this long winter, I know exactly how they feel.
It’s partially my fault because I definitely started my indoor seeds too early. I blame it on my excitement because this summer we finally have a (small) piece of outdoor space. In my ignorance, I also didn’t think that all five zucchini seeds would take and now I’m staring down at five plants covered in little buds. If all five plants flower and produce fruit, I may be in trouble. If that’s the case, be prepared for a lot of zucchini recipes this summer.
The weather is ever so slowly warming up here and I’m already in full on spring cleaning mode. No closet is safe, my friend. On the kitchen front, I’ve spent a good part of this past week tackling the freezer. Our main goal right now is, before our next big grocery trip, we need to use up all of the random, half-eaten items that were shoved into the back, forgotten corners of the freezer. Random mostly eaten bags of frozen fruits and vegetables, a half consumed package of farmer’s market pierogies, singles of flatbread and tortilla shells, scattered trays of ice cubes, frozen bread ends (for breadcrumbs!), broken squares of half-eaten dark chocolate bars and endless twist-tied mini baggies of sliced almonds, pecans, walnuts, sunflower seeds and pepita seeds are just some of the many treasures I’ve uncovered.