Do you ever have one of those days when, although you know a deadline is looming, you do everything else you can think of instead of doing the ONE thing that was on your list? That perfectly describes my day yesterday, and I have to say, aside from the thing I didn’t do, I accomplished SO much! It was a banner day for 2010 so far.
I read some blogs I’ve been missing, replied to some e-mails, cleaned out my in-box, studied, researched, and wrote my entire Sunday School lesson for this coming Sunday (uber-new for me!), exercised, dressed, cooked a delicious dinner, straightened the house, devised a menu plan and grocery list, made some phone calls, researched re-starting a tutoring business, organized everybody’s vitamins and medicine for the month, chatted with friends on Facebook, made homemade salsa, and started this blog post… all in the name of procrastinating the ONE thing on my list for the day. I can’t decide if I would chalk it up to a successful day or not… But I sure did get a lot done! 🙂
I don’t know what that has to do with this recipe, except that I was typing out the recipe instead of getting the thing on my list done. (BTW, the thing on my list is that I’m taking two graduate level classes to renew my teaching certificate, in case the Lord calls me back to the classrom. Yesterday was the “big day” that I was to start back to school… and all I accomplished in that arena was “organizing my notebook”. I’m one of those that will spend so much time making a list that I never have time to complete anything on it.)
But I digress.
My mom gave me this recipe, and we made them for a New Year’s Eve soup dinner. I could have eaten the whole plate all by myself. They go incredibly well with any kind of soup, chili, or served alone as an appetizer. Just Amazing!
1 box of Saltine Crackers
Place crackers in a 2 gallon zip-lock bag (or a large plastic container with lid). Mix oil and seasonings. Pour over crackers and rotate or flip the bag/container slowly and continuously for 10-15 minutes, making sure all crackers are coated. (It’s good to recruit some gentle helpers for this step.)
This post is linked to these incredible blogs with tons of recipe links: