It’s been a little over a year since I started keeping bees.
As I explained in this post back in July of 2011, I knew it was going to be a while before we’d be able to harvest honey from our hive. The bees need to have a good stash to get them through the winters, so it’s not right to take what they require to survive. I thought we might have to wait until next year, so I was pretty ecstatic when my bee “guru” Chris determined it was fine to pull out a few frames last week.
I don’t know if you noticed, but I didn’t get a post up for One Simple Change last week. Why not? Well, my kids’ first days back at school were crazy busy for them and for me; also, I’m spending most of my waking hours working on my book.
Though I am technically behind on my OSC posts, I am no longer going to offer up promises I can’t keep re: making them up to you. Instead, I promise to continue to publish for One Simple Change here whenever I can! While I’ll keep trying for weekly posts on Fridays, it may or may not happen that way. If that’s the bad news, then the good news is this: if I don’t get to a full 50 posts for the series here on the blog, you’ll be able to get all the info I intended to share (and much much more!) when my book comes out late in 2013 :)
Now on to my 33rd post in the series…
I love a good cracker: one that’s subtly flavored with herbs and just the right amount of sea salt. A cracker that pairs well with cheese and doesn’t break apart even when you’re a little too aggressive with whatever dip floats your boat.
A gluten free cracker that meets the above criteria get bonus points.
I recently found cracker perfection in these nutty/seedy beauties, the recipe for which comes from the brand new cookbook: The Sprouted Kitchen: A Tastier Take on Whole Foods.
I discovered Sprouted Kitchen a couple of years ago, but I remember the first time I landed on the site like it was yesterday. I was immediately captivated by the combination of Sara’s winning whole foods recipes and Hugh’s stunning photos, and the wonder I felt returns every time I visit their blog.
I am so impressed with what Sara and Hugh have achieved with their first cookbook: it’s positivity lovely, and it’s warm and welcoming style will have you running to the kitchen. I’m working my way through the recipes: in addition to these crackers (and the Lemon and Herb Hummus pictured here with them), I’ve made the Coconut Loaf, the Greek Grilled Chicken with Tzatziki, and the Black Cherry Refresher so far. Everything has been terrific…kudos to the Sprouted Kitchen team: you two should be very, very proud :)