This is the best summer for fruit and vegetables. Here, for instance, are our melons–actually I took these awhile ago and picked and ate our first one today. Last year you’d cut your foot on the grass if you walked barefoot outside. This year, sun by day, rain by night, making for one heck of a time to stay in to eat. Today I made rice crackers from scratch, thanks to my friend Barbara, who gave me her recipe….but first, the melons:
First, the infant, all fuzzy:
Then the first-grader:
Here’s one ready for its driving permit:
Here’s what they look like, hiding in the green. You walk up to your sea of green melon vines decorated with yellow flowers and wonder when the edibles will appear. You bend down and separate a leaf or two, and lo and behold, you’ve got 5 round husky fellas!
What do melons have to do with rice crackers? Today, they have today in common. Ate our first melon (sorry no pictures) and made our first batch of gluten-free rice crackers.
Barbara’s Recipe for Rice Crackers:
1. Cook 1 c short brown rice in 3 c. water (or if left-overs, 2 c.)
2. Add 3 T sesame seeds and process thoroughly
3. Add 1 t kelp and ½ t salt and rice flour as needed to knead
Or add 4 T pecan meal and ½ t salt
4. On marble or wood cutting board, form rectangle, pat out and add rice flour or pecan meal to flatten. Use a rolling pin well floured.
5. Cut into squares and put onto greased cookie sheet (not silicone or parchment paper)
6. Bake 25-35 min or until crispy and dry.
Note: before last roll/pat add a favorite seasoning:
• Chipotle pepper
• Cracked black pepper
Here are the visual enhancements: