{"id":5854,"date":"2014-06-16T03:00:27","date_gmt":"2014-06-16T09:00:27","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=5854"},"modified":"2017-03-22T16:54:25","modified_gmt":"2017-03-22T23:54:25","slug":"gruyere-cheese-crackers","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/gruyere-cheese-crackers\/","title":{"rendered":"Gruyere Cheese Crackers"},"content":{"rendered":"

Don't forget that the pre-order for Pinterest for Food Bloggers eBook<\/a> is going on right now!<\/em><\/p>\n

\"Gruyere<\/p>\n

I'm pretty sure I'm still the whitest person in Vietnam. It's great for getting compliments from cute little Vietnamese women {they grab ahold of my waist and stroke my arms in wonder of my ridiculously tall and pale body}, but the teenager in me WANTS TO GET TAN! I know it's frivolous and superficial, but seriously: can't a girl get some color!? I could be reckless and get color quickly, but {this one's for you, Mom!} you'll be pleased to know that I've been slathering on the SPF 50 and watching one freckle pop up at a time. OK that's an exaggeration, since as soon as I get in the sun my freckles multiply like rabbits, but my actual TAN is a very slow-moving creature. <\/p>\n

\"Gruyere<\/p>\n

Yes, life is tough over here. We lounge at the beach getting tan at a turtle's pace, eat ridiculously good dinners for $1 each, and the hardest decision of the day is who is going to get up to make breakfast. The answer to that last one is \"Derek,\" 99% of the time. He's getting pretty darn good at making banana pancakes {with oatmeal instead of flour}. I'm a lucky lady! I guess some habits don't change, no matter where we live!<\/p>\n

\"Gruyere<\/p>\n

In reality, we have been working quite a bit, as I let you know with the Pinterest eBook<\/a> {pre-sale still going on!}. We've learned that we work best when we actually *go* somewhere, instead of working at home. Usually that means we go to an Australian Deli here in Hoi An. It's air-conditioned, has all sorts of food, the best mango smoothies I've ever had, and is moving locations in a week and therefore slashing prices on their cheeses! We've been inhaling brie at ridiculous speeds, and loving it!<\/p>\n

\"Gruyere<\/p>\n

I might be on a cheese kick. Can you blame me?! You know I love cheese, and it's been a while since I've talked about my love of cheez-its... get ready for some tasty crackers! These crackers come from my normal cracker base, from which I've also made spiced cheddar crackers<\/a> and pepperjack cheez-its<\/a>. Discovering how to make cheese crackers was seriously a monumental moment in my life: I no longer had to feel guilty about buying chemical-ridden boxes of cheez-its {although I'll fully admit that I still do that on occasion}, because I could make my own at home! WIN WIN!<\/p>\n

\"Gruyere<\/p>\n

As we were preparing to leave Bozeman, we put in a pretty good effort to eat through as much of our food as we could. Even though we gave a lot of food away, we definitely didn't have a problem eating all of our cheese! We had a block of gruyere in the fridge, which has become a staple for us in the last year, and I knew it'd be PERFECT in some crackers! I've come to really love the nutty flavor of gruyere, and put it in salads<\/a> and on pizza a LOT. I just love the sharp flavor! Delicious. Now, excuse me while I go inhale more brie...<\/p>\nPrint<\/a><\/span>

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