Eating From the Ground Up

MENUMENU
  • About
  • Recipes
    • By Category

      • Bites
      • Breads and Crackers
      • breakfast
      • drinks
      • Home Dairy
      • Mains
      • On the Side
      • Pickles and Preservation
      • salads
      • Sauces, Dressings and Spreads
      • snacks
      • soups
      • Sweets
    • By Ingredient

      • apples
      • asparagus
      • Beans
      • Beef
      • beets
      • Berries
      • Broccoli and Broccoli Raab
      • brussels sprouts
      • cabbage
      • carrots
      • cauliflower
      • celeriac
      • Cheese
      • Chick Peas
      • Chicken
      • chocolate
      • corn
      • eggs
      • Fish
      • garlic
      • Grains
      • Herbs and Flowers
      • kale
      • leeks
      • lentils
      • pasta
      • pears
      • peppers
      • Pork
      • potatoes
      • Quince
      • radishes
      • rhubarb
      • stone fruit
      • summer squash
      • Tomatoes and Tomatillos
      • winter squash
      • yogurt
  • Not Recipes
    • Family
    • Politics and Activism
    • The Writing Process
    • travels
    • Kids in the Kitchen
    • My Berkshires
    • 1st of the Month
    • The Garden
  • My Books

    • Signed copies from my local bookstore
      From Amazon
      From B&N


    • From Amazon
      From B&N
      From Powell's

    • Front cover The Homemade Pantry
      From Amazon
      From Barnes and Noble
      From Indie Bound

  • Yogurt
  • contact
  • Blog

the cracker that just might do it

Wednesday, April 25, 2012 by alana

“What is the one food that will change people’s lives when they start making it at home?”

I’ve been getting this question a lot, and I still pause and stumble over it. I just don’t quite have a clean answer.

My best answer is butter. It’s quick, it works every time, and it will wow anyone in the house. And although you might not end up wanting to make all of your own butter (and I don’t!), it seems to be a good gateway food that gets people wanting to make other foods at home. Butter is an inspiration. And it’s butter. You can’t go wrong.

Beyond that, each person seems to have their own life-changing food they make at home. For some, bread is a revelation. Or maybe it’s condiments–the whisking of the mayonnaise changes it all. I’ve got a few of these: granola bars, yogurt, ricotta. And then there are crackers.

Crackers and cheese might be my favorite thing to eat, ever. I am that easy to please. I like Carr’s. I like stoned wheat thins. I even like ak-maks. Even more, I live in a house with six (that’s right, six!) other people, all passionate cracker lovers. I make crackers whenever I can, and they always bring on cheers. The only problem is that they’re gone too quickly, but that’s an occupational hazard of living in such a hungry and crowded house.

This is my most basic cracker recipe, and it’s a good platform for any sort of flavor combination you are craving. It’s a simple dough that you can make in a few minutes, and then you can cut it into any shape you like. Herbs, cracked pepper, fancy salts, and seeds are all very happy to join in here.

I use millet in these crackers because it gives them such a good crunch, and it adds a bit of nuttiness to the flavor. If you don’t have millet in the pantry, feel free to leave it out. Just add a bit more flour, or substitute with poppy or sesame seeds.

You’re getting the idea, right? You can do ANYTHING you want with these. There is a perfect cracker for everyone–you just have to make it.

This might be it. This might be the life changer. You never know what a Wednesday will bring, right?

I’m heading down to New York this morning (trying, in the midst of typing, to get my closet to spit out something that isn’t stained with olive oil.) If you happen to listen to Martha Stewart Radio, I’ll be on “Cooking Today” this afternoon at 3:30, doing my best to play it cool and not say “um” as I talk to Melissa Clark.  Tomorrow, I’m giving myself a good portion of the day to wander. I haven’t done this in a long time, but I’m determined to buy myself a fabulous lunch before making my way back home. Any recommendations would be greatly appreciated. And if I fail in my great lunch search, there are always crackers. I’m bringing them along, just in case.

Naked Crackers (dress ’em however you like)

2 1/2 cups all-purpose flour
1/3 cup uncooked millet
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup olive oil
1/2 cup water
coarse salt, for sprinkling
Possible additions to the dough or to sprinkle on top: minced garlic, cracked pepper, fresh herbs, parmesan cheese, poppy or sesame seeds…

1. Preheat the oven to 350 degrees. Have two ungreased cookie sheets at the ready. In a medium bowl, combine the flour, millet, salt, and baking flour. Whisk to combine.

2. Add the olive oil to the bowl. Using a fork, incorporate the oil into the flour mixture. Then, slowly add the water to the dough as you knead the dough with your hand in the bowl. The dough will be very sticky, but continue to knead until it becomes smooth and elastic, about 2 minutes.

3. Transfer the dough to a lightly floured counter. Using a rolling pin, roll the dough as thin as you can get it, hopefully about 1/8 inch. Cut the crackers into whatever shape and size you like. A pizza cutter or sharp knife will make excellent squares or rectangles. A biscuit cutter or glass is good for circles. Or pull out the cookie cutters!

4. Lay the crackers on the baking sheets, leaving about 1/2 inch between crackers. Gather up leftover dough scraps, reroll, and repeat. Sprinkle the tops of the crackers with coarse salt. Bake for 15 minutes–then switch the position of the trays in the oven. Bake for 10 to 15 minutes more, or until the crackers are just barely starting to turn golden at the edges.

Crackers are good in an airtight container for up to 10 days. (Good luck keeping them around that long!)

 

 

 

 

Filed Under: Bites, Breads and Crackers, snacks Tagged With: Make it yourself, The Homemade Pantry

« how to peel an egg and other tricks
clutching flowers »

Comments

  1. Anna says

    Wednesday, April 25, 2012 at 2:01 pm

    I have only made crackers a few times, but I’d really like to add them to my regular making instead of buying list. I haven’t found a good basic cracker recipe yet, so I will be trying this one as soon as possible. Thanks!

  2. Frances says

    Wednesday, April 25, 2012 at 2:16 pm

    I don’t know where Martha tapes her radio show, but if it’s all the way over on the west side of Chelsea like I think it might be, you’re in some decent eating territory. (There’s a Cafe Grumpy on W 20th between 7th and 8th, if you need a pre-interview coffee.) I suppose, though, that you could walk just about anywhere for lunch…like up to the Flatiron, to Eataly. (Or Madison Square Park, for Shake Shack.) Some of my favorite places to eat are in Brooklyn and the East Village, but I suspect you don’t want to go quite that far.

    Good luck today!

    • Frances says

      Wednesday, April 25, 2012 at 2:18 pm

      Double commenting because I just remembered that Jim Lahey’s Co Pane is over on the west side, too — 9th and 25th: http://www.co-pane.com. Really terrific pizza and accompanying vegetable dishes.

  3. christina d says

    Wednesday, April 25, 2012 at 2:48 pm

    CONGRATS on the radio spot this afternoon- can’t wait to listen!!!!! If you are on the West Side, in Chelsea, I say stop in at Chelsea Market where you can get an amazing lunch, a shot of espresso, some chocolate… all under one foodie roof. I still love that place…..

  4. Michael Schneider says

    Wednesday, April 25, 2012 at 3:26 pm

    When one is in NYC, one can’t go wrong with classic deli, especially Katz’s, the 2nd Avenue Deli (which is no longer on Second Ave., but has two locations), or the unsung Sarge’s in Midtown.

  5. tigress says

    Wednesday, April 25, 2012 at 3:28 pm

    i second chelsea market if you are on the west side. here’s the best place to eat lunch there IMO – http://www.cleaverco.com/

    one thing that is fun to do if you have time is to head over to litte india around 29th and lexington and stop at kalustyans, or better yet, the little indian shop next door that has the best spice. it’s the door just to the right of kalustyans and down the stairs.

    there are many great places to eat and see in nyc but i don’t know where you will be exactly! good luck and have fun today! 🙂

  6. mandi@herbanhomestead says

    Wednesday, April 25, 2012 at 3:53 pm

    Thanks for this recipe! I have tried many a cracker recipe and haven’t really loved any of them. Making this now!

  7. Christine says

    Wednesday, April 25, 2012 at 4:31 pm

    I like my crackers and cheese with a side of crackers and cheese, so I will definitely be trying this recipe. Using millet sounds fabulous!

  8. Eileen says

    Wednesday, April 25, 2012 at 5:52 pm

    Lovely! I have only made crackers a few times at home–I think I may have to mend my ways soon. But really, I think the biggest homemade food life-changer for me has been homemade vegetable broth–so much less waste, and it’s so simple, and so good!

  9. Valerie says

    Wednesday, April 25, 2012 at 9:16 pm

    I’m a new reader and have really been enjoying your blog. I am seriously contemplating making crackers. Right now. It sounds much more fun than doing laundry. Who needs clean clothes when you have homemade crackers? I also love the fact that there is a Utah beer in your photo.

    Have a great trip and good luck!

    • alana says

      Saturday, April 28, 2012 at 6:21 pm

      I think that bottle might be my favorite- I’m glad I captured it! Good beer too…

  10. linda burton says

    Thursday, April 26, 2012 at 1:11 am

    Found you for the first time by catching the end of your segment on Cooking Today during my commute and couldn’t wait to get home and check out your site! Thank you so much for generously sharing recipes – enjoyed listening to you and am sure I’ll become a regular on your site for more of your stories!

  11. Terri says

    Thursday, April 26, 2012 at 1:19 am

    I listened to your spot on the radio driving home today. I couldn’t wait to go online and check out your book. The cracker recipe is icing on the cake! Thanks for letting us in on your secrets.

  12. Marissa says

    Thursday, April 26, 2012 at 3:02 am

    Congrats on the radio interview – may you be um-less. 🙂

    These crackers look so good – I’d like to try them swapping in some whole grain flour. Have you experimented with that at all? Maybe spelt flour?

    • alana says

      Friday, April 27, 2012 at 4:37 pm

      Hi Marissa, The recipe here is a more naked and white flour version of the wheat cracker recipe in my book- so I know that whole great works great here! Spelt is especially good. Play around and just try to keep the ration of wet to dry the same- and let me know if you come up with any favorite combinations!

  13. alwayshungry says

    Thursday, April 26, 2012 at 10:34 am

    I’m sooo exited!!!! I ordered your bran new book yesterday but now I have to wait nearly a month for it to arrive…I guess I’ll have to nibble on some crackers while I’m waiting!
    How do you listen to the matha stewart radio? Do you have to suscribe somewhere? This may seem silly but I couldn’t figure it out…Anyway congradulations!

    • alana says

      Friday, April 27, 2012 at 4:39 pm

      A month! I guess it has a ways to travel…
      And unfortunately, the Martha Spot was on sirius radio- I don’t think I’ll ever get to hear it either! If I find any link to the spot, I promise I’ll let you know.

  14. Hannah says

    Thursday, April 26, 2012 at 5:53 pm

    Alana these look terrific. I am trying them right now with whole wheat flour, rosemary, raisins, and buttermilk instead of water. For anyone who knows the Trader Joe’s Rosemary Crisps, or the Rainforest brand Whole Foods carries – that is what I am after. I think these might be the ticket. Hm.

    For anyone who has the book already (get it if you don’t!) the cheese crackers are already on heavy rotation in our house … a kid favorite.

    For what it’s worth, I tend to like radio interviews where guests say “um” – it makes me think they are being genuine 🙂

    • Korena says

      Tuesday, July 10, 2012 at 5:50 pm

      Hannah, try this recipe for rosemary raisin pecan Raincoast crisps! I’ve made it a few times and I swear they taste exactly like the original (if not better!). http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/

  15. Denise Morris says

    Thursday, April 26, 2012 at 8:20 pm

    you have to go to ‘Ino off of west 4th street and 6th ave-simple, delicious and amazing-a lil bit of a place and totally worth the trek and wait( sometimes there is a bit of a wait).Jim lahey rocks though and is a wonderful baker and person!oh, and thank-you for the advice for my blog- i went with wordpress!still learning all about it-but im excited!

  16. Emily says

    Thursday, April 26, 2012 at 9:09 pm

    I heard you on the Martha Stewart radio today (all the way here in Canada) and you had intrigued me. I may be a regular on your site. I enjoyed the interview..good job!

  17. Marie says

    Friday, April 27, 2012 at 7:51 pm

    Oh, where was this recipe when I was looking for something to give alongside jars of tomato jam? Marked and noted for next time!
    Huge thanks to Marissa (Food in Jars) for linking to you and reviewing your book! There’s always room for another on my shelf.

    • alana says

      Saturday, April 28, 2012 at 6:23 pm

      I have some of that tomato jam (made by Marissa herself!) Thanks for reminding me- I need to pull that jar off the shelf!

      • Marie says

        Sunday, April 29, 2012 at 7:44 pm

        I have ONE jar left in my stash…will be making the crackers, but keeping this batch at home!

  18. Christie says

    Friday, April 27, 2012 at 8:20 pm

    I can’t wait to try your recipes! I just received your book in the mail! My kids have food allergies to soy and food dye, I can’t wait to make some of these snacks for them (like the crackers). I am also a cracker fan ! Thanks for all you do! The first recipe I plan on making this weekend is mozzarella cheese!

  19. Ingrid @ Jammy Chicken says

    Friday, April 27, 2012 at 10:56 pm

    I just started making crackers to have some gluten-free versions that didn’t cost an arm and a leg – and they are super-simple and dead easy, as well as being very tasty. I’ve used millet to roll sugar cookies in and it gave an amazing crunch, but I haven’t added it to crackers yet. Now I have to make more crackers!

  20. Melissa says

    Saturday, April 28, 2012 at 12:46 am

    Do you think you could substitute amaranth for millet? I ‘ve got a whole jar of the amaranth but no millet, and I’ve put a moratorium on myself for buying more bulk goods till I have cabinet space!

    • alana says

      Saturday, April 28, 2012 at 3:31 pm

      I haven’t tried amaranth in crackers, but I think it might work! I’ve got a little jar of it too- I’ll try it out in my next batch. Or if you get to it first, will you tell me how it goes?

  21. Lana says

    Saturday, April 28, 2012 at 7:29 am

    My dear friend, I was ecstatic when I read about your book a few days ago! My life has been in a turmoil lately and so many things have flown over my head without catching my attention (the changes in my life are of the existential nature).
    I have missed you and cannot wait to reconnect:)
    As far as homemade goods, I don’t ever buy mayo, ricotta, sauerkraut, lard, stocks, or fruit preserves. I have made cheese crackers before and they were very popular with my girls. I have to try yours, millet and all (although poppy seeds sound intriguing:)
    I hope you have a great weekend!

    • alana says

      Saturday, April 28, 2012 at 6:26 pm

      Hello, Lana! So glad to hear from you… sending love and warmth over these many miles. Hope all these existential crises are settling a bit, or on their way there, at least! xo,a

  22. JoAnn C. says

    Saturday, April 28, 2012 at 7:08 pm

    Hi Alana,

    This is totally unrelated to the subject of crackers. We, mom and I, made ricotta and ricotta gnocci this week. And yes, I feel pretty good about making cheese. She was very excited to be back in the kitchen, though it took some toll, but she did it. After reading just some of your book to her, she decided we should make ketchup next. She’s 80 years old, with many health issues and recipes from scratch are so much better for her; me too. Thank you for making recipes easy enough for her to follow and actually be excited about. We think you’re terrific.

    xo
    JoAnn

    • alana says

      Tuesday, May 1, 2012 at 1:38 am

      I just love your comments JoAnn. Please let me know what you make next! (and send my regards to your mother, too.)

  23. Christina P. says

    Sunday, April 29, 2012 at 3:00 am

    Hi Alana! I found your book at Barnes and Noble tonight! I’m so happy that I did not have to order it. First on my to make list is butter, than granola, yogurt, ricotta and now crackers! I gave out homemade jams for Christmas last year and I hope to add crackers this year! Thank you for the wonderful book.

  24. Renee Maxfield says

    Thursday, May 3, 2012 at 3:41 pm

    Oh, wow. Umbrella cookie cutters + himalayan sea salt = awesomeness. My friends are going to loooove this. Thank you very much. 🙂 Btw, your book is awesome, too. I just got it last week and I’ve kind of been going nuts. I’m stocking my neighbors pantries, too, with your goodies.

    • alana says

      Friday, May 4, 2012 at 2:30 am

      Umbrella cookie cutters! I might just have to look out for those…

  25. Korey Lee says

    Wednesday, June 20, 2012 at 2:21 pm

    Hi Alana, looking to get in touch with you to be a guest speaker at our 4 day show in March of 2013. Your information was provided to me by Margaret Roach. Springfest Garden Show is a wonderful show in Augusta NJ. Please contact me at the above e mail so we can discuss more. Hope to hear from you soon.

    Korey Lee, Springfest Volunteer

  26. Krista says

    Friday, August 17, 2012 at 2:38 am

    These are in my oven right this very minute (with dried, minced onion I have been looking to use up instead of millet) and my kitchen smells heavenly! Thanks for this recipe.

    What would you think of using flax?

    • alana says

      Friday, August 17, 2012 at 3:06 am

      Hi Krista! Flax would be great in these- either ground or whole. I’d sub in for the millet, definitely.

      • Krista says

        Friday, August 17, 2012 at 12:10 pm

        Hooray! I have ground flax in the pantry but have never tried millet….yet.

        The onion ones came out good but just a teensy bit more potent than I would have liked in the onion department. I think floated in tomato soup though they would be heavenly. I also think they would make fantastic beer crackers.

        My two year old approved though and ate them with hummus.

  27. Valerie says

    Wednesday, January 30, 2013 at 6:39 pm

    Alana, If you (like me) think crumbly nubbly oatiness is close to godliness, your crackers, when made with 100% oat flour, are possibly even more divine. The idea of oats and olive oil prompted me to make this variation today for someone close to the hearts of everyone in our family who just had coronary surgery. My kids and I broke out the Valentine’s Day cookie cutters a little early, and the result exceeded all my hopes. Thank you for your endless gifts of inspiration.

    • alana says

      Thursday, January 31, 2013 at 4:22 pm

      I love this, Valerie- thank you.

  28. Angie Hughes says

    Saturday, June 29, 2013 at 4:11 am

    Is there any way these could be preserved? Could they be frozen or dry canned maybe? Love your site!

  29. Kristen says

    Saturday, September 5, 2015 at 5:06 pm

    I just made these– I wanted to have cheese and crackers, and ran out of crackers, and this was the first recipe for plain crackers, the kind you use as vehicles for yummy toppings, that I could find. They are so easy to make, super delicious, and go so well with my Vermont Sharp Cheddar! 🙂
    I loved the tip about using a pizza wheel to cut them. And instead of a rolling pin, I actually used my pasta maker to roll them out nice and thin!

Trackbacks

  1. Reading List — Savvy Eats says:
    Thursday, May 3, 2012 at 10:55 am

    […] change people’s lives when they start making it at home? My vote: mayo. Though I need to give these crackers a shot! And perhaps give sandwich bread another […]

  2. Tonight « thismummaslife says:
    Friday, August 17, 2012 at 3:30 am

    […] crackers from scratch for the first time ever. I used this very simple recipe from Alana Chernila’s blog, “Eating From The Ground Up”. Her cookbook is on my […]

  3. sick food | Eating From the Ground Up says:
    Monday, January 28, 2013 at 8:45 pm

    […] Naked Crackers. If there’s a tummy bug that requires saltines, this is an excellent and more delicious […]

  4. Manchego Cheese Crackers - Pinch and Swirl says:
    Sunday, June 9, 2013 at 6:23 pm

    […] started with recent cracker recipe posts here and here. They both look great, and the little voice (you know the one I mean), whispered, […]

  5. car snack 5 (nut free!), and a reusable lunch giveaway says:
    Monday, July 20, 2015 at 2:03 pm

    […] set aside just a bit of time in the week to make a few exciting lunchbox options. Fruit leathers? Crackers? Some thrilling dip that can go along with veggies? Fruit tapioca? Jello? All excellent […]

  6. Eating Like a Local Lessons 1&2: Patience and Privilege – North Country Fare says:
    Wednesday, June 6, 2018 at 6:47 pm

    […] This is the question I asked myself this Monday as I tried to roll out a dry batch of homemade crackers for the third time in a row. We had run out of all our store-bought crackers earlier last week, and, as far as I know, I’ve never seen any locally made crackers in my oft-frequented grocery stores, so I figured I would try my hand at making a batch of Wheat Crackers from Alana Chernila’s blog Eating From the Ground Up. […]


Welcome!

I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

Follow me on Instagram.

  • Facebook
  • Pinterest
  • RSS
  • Twitter
Become a Sponsor

One_Alana_Ad 2016

alanachernila

The Homemade Pantry, The Homemade Kitchen, Eating From The Ground Up 🍳

Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
Instagram post 2335726864949371764_13442450 Goodies en route to @north_plain_farm today for pickup! Word about town is that LOTS of moolah was raised for BRIDGE in this little #bakersagainstracism bake sale. Thanks to North Plain Farm and @raisinporpoise for the organizing, to everyone who bought and bid, and most of all to BRIDGE for the essential work they do. (Want to learn more about BRIDGE? Head to the link in my profile.)
Instagram post 2332756427273440195_13442450 So technically you’re not supposed to send food when trying to find an agent, but I did it it. 10 years ago, my granola helped seal that deal, and he insisted I send it to publishers when we were selling The Homemade Pantry (another general publishing no no) That Landed-a woman-with-no-platform-a-book deal Granola is up for grabs in this amazing bake sale, as well as goodies by some of my very favorite bakers (@madeinghent , @raisinporpoise , and @thedooryard to name a few). Oh and maybe my favorite item in there are the magical @susanspungen ginger chocolate cookies I mentioned a few weeks back, made by Sadie herself. All of this is to support the work of @multiculturalbridge , and the order form is up in my bio. Get to it! #bakersagainstracism
Instagram post 2330317921708403058_13442450 My friend @afgoldfarb has been part of a team of people working on this vital project. The link to learn more and help out is in my profile.
Instagram post 2330131706816229761_13442450 I’ll be baking up a storm for this! Local bakers- there’s still room for more! Let @north_plain_farm know that you want IN.
Instagram post 2324845496300301430_13442450 To those who ask here? In Great Barrington? YES. In Great Barrington.
Instagram post 2324091364266290851_13442450 I know there are so many resources out there right now, but I want to share one that’s been really helpful for me in the last several months. There are many seasons of this podcast, but I recommend Season 2 on Whiteness as well is Season 4 on Democracy. #sceneonradio
Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
Instagram post 2314127252740427104_13442450 Living it up. 💥
Instagram post 2312088043104000827_13442450 Every day my neighbor’s yard gets prettier.
Instagram post 2311325683330503572_13442450 @paulaperlis sent us @susanspungen ‘s new book and of course the first recipe Sadie picked is marked with the *project* heading. She’s been cooking all afternoon and the house smells like ✨✨✨ (With gorgeous images by @gentlandhyers ❤️)
Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
Follow on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

My books!

Signed copies from my local bookstore/Amazon/Barnes & Noble

Front cover The Homemade Kitchen

Amazon /B&N /Powell's


Front cover The Homemade PantryAmazon
B&N
Powell's


Tense moments

failed cornbreadPan shattered in the oven? Jelly didn’t set? Trying to find a solution for a problem in the kitchen? Let’s get through the tense moments together, starting here.

Classes and workshops

My latest book!

Learn more about my latest book, Eating from the Ground Up. It's perfect for all you vegetable lovers out there.

  • Facebook
  • Pinterest
  • RSS
  • Twitter

COPYRIGHT © 2025 EATING FROM THE GROUND UP.