Thyme and Black Pepper Crackers
These sound just incredible–and easy!
Over the past few years, N. and I have made it our business to conclude the week with a happy hour – we load some cheeses and crackers on a plate, sometimes some sliced cured meat, sometimes a few dried figs – and pour something cold and alcoholic into a frosty glass. Through this process, I’ve learned that N. loves black pepper. We bought a wedge of cheese crusted in black pepper once as an experiment, and I think since then it has been on every shopping list, every week, for about the last two years. More recently, we started picking up variety packs of crackers – the crushed wheat rounds, the chalky water crackers, the rectangles spiked with vegetable bits – and in one variety-pack, a black pepper water cracker. This sleeve always, always disappears first. N. doubles up on the pepper – peppered cheese on peppered cracker. And…
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