Better Crackers

Battling a persistent stomach bug for the past few days, and I’m wallowing today.

I’m sure the bug’s persistence has nothing to do with the fact that I was feeling a little better yesterday and got cocky. Two cups of black coffee + a spicy “fiesta pepper” string cheese will be just the thing! A cheese quesadilla with burn-your-mouth salsa, you say? Don’t mind if I do! Ooooooh, does anyone else smell … chili?!?

😳

Anyway, I was about to give myself permission to skip the daily writing exercise since I’m feeling less Joan Didion, more “pull the blinds, nibble a dry crust of bread, and watch Friends reruns.” (Current episode: Isn't that just spit-on-your-neck, kick-you-in-the-crotch fantastic. Same, Rachel. Same.)

But then I remembered the rules of the Summer Writing Project—there are none. A single sentence counts, especially when they’re wisdom bombs like the one I’m about to drop.

If you ever find yourself on a Saltine diet while recovering from a bug, but can’t get excited about eating cardboard, here’s a tip…

Put the crackers on a single layer in a baking sheet, and into the oven for 8-10 minutes at 350°F until they’re toasty and delicious fine. They won’t transform into Ritz, but they’ll be much improved while still providing all the bland goodness your body needs.

Bonus tip for when you’re feeling better: drizzle some melted butter, maybe some herbs, over the Saltines before they go in the oven. They’ll become better than Ritz.