My book group makes the most amazing meals. There are never any assignments; creativity runs wild. A while ago, I took the time to write down one particularly memorable meal: That night we ate roasted eggplant appetizer; spinach salad with roasted beets, pomegranates, red onions, and golden raisins; sweet corn pudding; grated Jarlsberg cheese and red onions on whole-grain crackers; squash soup; and chocolate-covered strawberries. I remember once Lynne made us affogato, black coffee poured over a scoop of vanilla ice cream. Wow. Once in a while, we all bring salad. Or dessert. Or baba ganoush and crackers. We deal. I mentioned the last bit because today I would like to talk about crackers.  Continue reading →