Hellooo! So glad to know that you are still here. It was never my intention to go this long without a recipe or even just a post, but I seriously underestimated how little time I would have, especially after I returned to work after my maternity leave.

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For the last couple of weeks, I’ve been trying to be on my A-game in terms of meal prep. Sundays have been spent making granola and chopping fruit for breakfast, slicing carrots and cucumbers for snacking, and soaking and cooking chickpeas and beans for hummus and easy meals for the week. This prep has been helping me enormously in the mornings when it comes to packing lunches and trying to assemble some sort of healthy breakfast. I’m not exactly at my sharpest before 7 am (really, who is?), so I’ll take anything that makes the first part of the day a little bit easier.

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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.

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