Broccoli has always been my favourite vegetable. I never had a problem eating most vegetables and as far as I can remember, my parents never had to go through the “eat your trees” phase with me. There was no cheese flavoured dip as a compromise and my plate tended to be spotless after supper. So naturally, whenever we have kids I expect it to not be that easy.

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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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When I was younger, I was always willing to bake cookies upon request, muffins for morning road-trip breakfast and the odd family meal when my mother was pregnant with my sister and couldn’t stomach the sight and smell of raw meat. Being in the kitchen at a young age was a learning experience for me and there were a lot of trial and error periods. Such as learning the difference between teaspoons and tablespoons when it came to measuring salt in chocolate chip cookies. Or figuring out the right pan size so that our lasagna would come out in four layers instead of two (resulting in a delicious, but very flat lasagna). The biggest learning experience though, and one that I still struggle with today, is learning about what flavours work together.

I can remember one time where I almost used olive oil in a boxed brownie recipe. My mom caught me mid-measurement and taught me a lesson I’ve never forgotten: “olive oil is not for baking.” This is something I’ve carried with me still to this day, and may explain why I currently own three (yes, three) bottles of extra virgin olive oil in my kitchen pantry. Although I love pairing a good olive oil with a loaf of fresh bread (which may also explain my collection of balsamic vinegars too), I was always a little bummed out that I couldn’t use any of it for baking. That is, until I recently started doing a little research and realized that it was not so much avoiding the use of olive oil in baking, but finding the best flavour pairing that goes with it.

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