My mom (i.e. the biggest fan of the blog that only a mother could love) feels that people would be more interested in reading my drivel if I discuss recipes that can help them save money in these lean economic times. And while I am not ready to go about re-positioning my blog, there are many times that my recipes just happen to save me money. Here’s a good example, in word problem form:

Lauren has a bad habit of walking into cheese or specialty food stores primed to entertain, and spending an embarrassing sum on artisanal cheeses, crackers, and other snotty delights. One of her favorite boutique-y brands is Wisecrackers, whose rosemary herb crackers are a NYC steal at $5.29 a box. If Lauren comes to her senses and reminds herself that she is a little bit handy in the kitchen, she would then realize that with $.25 worth of flour and salt, $.25 worth of olive oil and approximately $.50 worth of fresh rosemary, she can make fresh-from-the oven crackers in about 20 minutes. How much money will Lauren save by making her crackers at home?

Now I’ve never been accused of being a math genius or anything, but that leaves just about enough to splurge on a delicious latte on the way home from the store.

There is simply no excuse not to make crackers at home.

Because these crackers are as delicious as my beloved Wisecrackers.

They are also a lot more pretty. And crispy. And fragrant.

They were an absolutely perfect accompaniment to the Butternut Squash Soup.

Also, they look really cool on your cheese table at parties. Your guests will think you are a totally badass baker making your own crackers, when in fact you are just trying to save a buck and barely had to do any work at all.

Crisp Rosemary Flatbreads
Perfect as is from Gourmet, October 2008

1 3/4 cups unbleached all-purpose flour

1 tablespoon chopped rosemary plus 2 (6-inch) sprigs

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil plus more for brushing

Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.