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Yesterday I boiled a couple of eggs to eat for breakfast today. But when I started peeling one,I noticed that it wasn’t boiled as long as I would like it to have been,the white still quite jelly-like. Seeing that I was in a rush,and I only wanted a hard-boiled egg and not cooked in any other way,I foolishly decided to quickly microwave the egg. But I’m no dummy…. I know that the egg should be opened a bit so that the inner heat and steam has somewhere to escape,which is exactly what I did. I heated the egg for a minute in a plastic dish,took it out,and placed it on the counter. All good until now. I leaned over to start cutting the egg,and….. KABOOM!!!!! The egg exploded with a huge bang,splattering all over me and the kitchen,leaving me feeling foolish and lucky that I wasn’t burnt.
I’m not what you would call a health food fanatic. Quite the opposite,actually. I will happily eat brightly colored candies and Eggs Benedict,though not always at the same meal. On the other hand,at home I am trying to add healthier dishes to our diet,and expose the kids to browner foods (whole wheat pasta,pita,cereals,brown rice….). If nothing else,they just taste better.
This next recipe is along those lines. These crackers are made from whole wheat flour,plus an assortment of seeds. We’ve been munching on them all week,and though they are not low-calorie,they are certainly good for you,and quite filling. They are an enormous improvement on the store-bought equivalent,in both taste and price.
These are some of the ingredients that go into these crackers. Some of them I bought bulk,in nature markets,and others from the regular supermarket.
