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Warm Saltines Are an Epiphany
Sometimes the smallest effort can lead to a serious food upgrade.
Every once in awhile I stumble on a grand idea. I realize others may have already of discovered this very same thing but when I actually experience it, somehow it becomes more real. Isn’t that the way with almost anything? A physical experience writes knowledge on you in a way that reading about it cannot fully convey.
So read this article to get the idea, but then go do it for yourself. It is quick, easy and painless. Unless you burn your fingers.
It started with a stale sleeve of saltines.
I was making soup and what goes best with any kind of soup? Crackers. Not fancy water crackers, or wheat thins or even ritz crackers, but plan basic saltines.
Saltines have been a classic soup accompaniment since this iconic cracker was invented.
These inexpensive crackers have been used by many to extend a simple bowl of soup into a meal. In the Great Depression, many a cracker was crumbled into a thin broth soup to fill hungry bellies. The habit of crumbling crackers into soup continues as a comfort food, even when food is plentiful.
