Little Rebecca has inherited her mother’s desire to explore foreign places. She can sit in the car happily singing, sleeping or just watching the world go by for ten hours as long as she is moving on to new people and places. Some morning she’ll run to the car demanding to “go, go, go someplace.” A drive to the supermarket or through the town usually satisfies that craving. But as her horizons grow, so will her curiosity and it won’t be long before she starts studying the road atlas along with her father.

I’ve told her that if she ever decides to run away from home she should let me know so I can prepare a batch of chewy crackers for her rucksack. These are good with peanut butter or cheese or just to share with a friend by the side of the road.


Top-o-the-Stove Crackers

1 cup whole wheat flour
2/3 cup ground oatmeal
¼ cup sesame seeds
¼ cup yellow cornmeal
1 ½ tspns. baking soda
1 tspn. kelp
1 tspn. salt
2 tblspns. yogurt
3 tblspns. oil
2/3 cup water

Mix dry ingredients in a large howl. Make a well in the center. Blend together liquids and pour into the well. Stir all together until the dough comes away from the sides of the bowl. Knead a bit and form into a ball (more flour may be needed). Set aside. Heat a large griddle or cast-iron skillet on top of the stove at medium to low heat — no need to grease it. Divide dough into six balls. Roll out each on a piece of wax paper sprinkled with some unbleached white flour. Keep sprinkling it with flour to keep it from sticking or breaking as you roll it as thin as you can. Try and keep it square in shape. Place on hot skillet and mark off crackers with a knife, fork or pizza cutter. Cook about 8 minutes on each side (it depends on your stove). Cool and break into pieces and store in cool, dry place. Makes about 6 dozen crackers.