Memories are a powerful thing. Sometimes they come at you full force. Sometimes they creep in, like a little scent, wafting its way to your nose. Sometimes you don’t even remember something until something else triggers it, and all the sudden it comes rushing back. If you don’t know by now, I’m big on memories. Creating them. Remembering them. Preserving them.
Awhile back, a few months ago, I came across a recipe for Ranch Oyster Crackers. All the sudden, I remembered having them when I was a kid. My mom must have made them for us, but I had completely forgotten all about them until I came across a recipe for them.
Tonight, we opted to skip dinner. I’m spent. Beyond spent. Nobody was hungry. We snacked on things that we foraged from the refrigerator. Everyone was happy. And with the extra time, we made the Ranch Oyster Crackers. After they came out of the oven and cooled off, Nick couldn’t shovel them into his mouth fast enough.
“This is like what Grandpa Pedro used to make.” Grandpa Pedro is The Ex’s dad who passed away a few years ago. This was the first time Nick mentioned him ever making these crackers.
“Yes, he used to put garlic in it when he made it. Did you do that too?”
“Yes, I did.”
“So good, Mom, so good.”
“Are you sure he made these?”
We’ll have to check with The Ex and The Sister-in-Law, but if Nick’s right, I love that a fun little, easy snack brought back happy memories for both of us.
The commentary behind the scenes for this picture is not good. The picture is titled Monkey on the Loose. Can you guess why? So tonight, a neighbor stopped by for a bit, and we’re sitting in the playroom while the kids played. Madeline darted off to get her favorite pink puppy (a gift from her big brother on Valentine’s Day, darn it if that thing doesn’t go everywhere with us), and when she came back, she didn’t have the puppy, but she had a mouth full of something white. Little devil.
Nick had spent the day out with a friend today (school was closed), and it was his friends’ sister’s birthday, so I made cupcakes for her for when they got back. I usually leave a bunch unfrosted, so they’re less messy and less sugary for Madeline and her other little friends. Apparently Miss Madeline is on to my little tricks and she was having none of that. When she went off to get her puppy, she must have spied the bowl of frosting in the kitchen. She pulled her little chair over to the counter and helped herself. Below, more evidence. Little crumbs as she stuck her unfrosted cupcake into the frosting bowl. Little stinker.
The Ex Update: I went to visit him for a bit in the hospital today. Given the fact that he had a heart attack yesterday, he looked better than I expected. Not that he looked rarin’ to go, but you know what I mean. One doctor said he can probably go home tomorrow, and another said Saturday. Both said he can resume “life as normal,” and seemed to think that he was recovering well, although he does have to go back in a few weeks to have another stent put in. He has a headache because of the meds, and was having trouble sleeping (the constant beeping all around is enough to drive anyone crazy), so I’m sure he’ll rest a lot better at home. Thanks for all the kind words and comments – I really appreciate all your good thoughts!
The Eli Update: He made it downstairs on his own this morning, and outside on his own, but spends most of the day not moving. At all. For now, vet said he’s ok with that because at least he’s resting. As much as he’s a pain in the arse sometimes, I miss the old Eli, and am hoping he’ll be back to his old self soon enough. In the meantime, we wait and see. But at least he’s not worse, so I’m going to go with the small victory approach for now.
Ranch Oyster Crackers
- 1 (1 ounce) package Ranch-style dressing mix
- 1/2 teaspoon dried dill weed
- 1/4 cup vegetable oil
- 1/4 teaspoon garlic powder (I used minced garlic)
- 5 cups oyster crackers (the size of the regular Trader Joes’ box)
- Preheat oven to 250 degrees F (120 degrees C).
- In a large bowl, combine the dressing mix, dill weed, vegetable oil, and garlic. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.