I am turning 30 in a couple of weeks and I can’t help but reminisce on the loads of fun I have had in my 20′s. I’ll leave those details for another post though because what has been consuming me is more so the “What’s To Come.” I’ve always been (or least have been told) a bit of an old soul but still felt that I had lots of growing up to do. So hear I am. I am supposed to be grown up already (or at least in 2 weeks). However there are a few things I’m not sure I ready to part with just yet. Among them:
- Programming from my neighbor state’s infamous exports – Jersey Shore, Jerseylicious, The Real Housewives of New Jersey.
- Having dessert for dinner.
- Learning the lyrics to new Brittany Spears songs and those of other pop stars we love to hate.
- My beloved UGG boots that are on my feet everyday from mid-October through early April.
And then there are a few things I’m not sure I’m ready to welcome with open arms:
- Flipping through the 1000 pages of the Sunday Times.
- Figuring out how to fold my unread pages of the Sunday Times on Monday while riding the 5 Train to work so as to not piss all the other sardines I’m packed into the third car with.
- HEELS – I’m sorry but they just hurt my wide, chubby feet.
- Vacationing on a West Coast vineyard (over my yearly girlfriend trip to see the many sights and sounds of South Beach…if you’ve been, you know the types of sights and sounds I’m talking about).
Although I’m not ready to vacation on a vineyard, I am ready to embrace solo drinking. Now, now – I’m not talking about binge drinking. I’m talking about that glass of wine you have at the end of the day to unwind and wash the worries of the day away. When I have that glass of wine, I want these crackers to accompany it. Super cheesy and crumbly, they are the perfect the only way Ina Garten know how to do perfect. And if wine isn’t your thing, I promise they are as tasty just by their lonesome.
Parmesan and Thyme Crackers
1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2teaspoon freshly gound black pepper
1 1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt and black pepper and mix to combine. Add the flour and continue to mix until the mixture forms large crumbles, roughly 1 minute. If the dough appears too dry, add about a teaspoon of water.
Dump the dough onto a floured surface, form into a log, wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch rounds with a sharp knife. Do not cut straight down and instead use a sawing motion when cutting to prevent the dough from falling apart. Place the rounds on a baking pan lined with parchment paper and bake for about 22 minutes or until lightly browned, rotating the pan half way through baking. Cool and serve at room temperature.