I have an odd confession to make: I’ve never eaten buttered crackers before. Peanut buttered, yes – my mom used to sandwich saltines with peanut butter, and some of my clearest childhood memories are of squeezing them together so that it oozed out the holes on top, and that the all-natural just-peanuts butter my parents bought never squirted out as smoothly as the Skippy of my dreams.
So why did I start, after hearing sad tales of friends downing entire sleeves of crackers with cold butter on the couch in front of the PVR? Do I need another buttery carb in my life? No… but I do like to know what I’m missing out on. So I utilized some of my stash of unsalted butter – which I like for eating, not necessarily for baking – and a sleeve of salted crackers, and got to nibbling.
And so I tweeted about my snacky new find, and someone tweeted back: don’t stack them in the bottom of a bowl and pour mushroom soup over top! Don’t do it!
And so I did. As good an excuse as any to make a pot of mushroom soup, don’t you think?