I was skeptical about the butterfly, it seemed kind of...

I was skeptical about the butterfly, it seemed kind of simplistic, but I actually really like the fold that created the lower wings in step 7 (DW/LJ users, click through the IFTTT link to see the instructions). It’s a smart little way of pivoting a lot of paper downwards in a short space – I’m surprised it’s not used more often. Something to play around with, maybe.

In my opinion the boat base is underutilized anyway, but then I have an unreasonable affection for it that defies logic. IT’S JUST A SHAPE, how come I find it superior to other SHAPES.

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I made cornmeal-parmesan crackers and they are aaaawesome. (Yes....

I made cornmeal-parmesan crackers and they are aaaawesome. (Yes. It appears I have “discovered” cornmeal.) Also they are gluten free! 

Cornmeal Parmesan Crackers1 cup cornmeal (I used yellow)
¼ cup shredded parmesan cheese
1 Tbsp garlic powder (or to taste, or mashed garlic, whatever)
2 Tbsp butter, cut into bits
2-3 cups boiling water
Cooking spray or other grease for pans

Sift cornmeal into bowl, then add parmesan cheese, garlic, and butter. Don’t bother stirring, you don’t need to mix it yet and it’ll just get messy.  

Add about half of the boiling water and whisk to mix; keep adding water, bit by bit, until the batter is very runny (the original recipe said “watery mashed potatoes” but I think “a little thicker than waffle batter” is probably more accurate). I had to add about 2 ¼ cups of water. Make sure the mixture is very well combined. 

Heat oven to 375F. Grease two cookie sheets and drop batter by spoonfuls onto the pans. Slam pans against the counter a few times to make the batter spread. You can also shake them back and forth (but noooooot up and down!). You want the batter very thin on the pan and reasonably even, but if they’re a bit thicker in the middle it’s not a big deal. 

Bake for 20 minutes (you can bake one on the middle rack and one on the bottom rack, I did) and then check; if they aren’t yet brown on the edges, bake another 5-7 minutes. 

Remove and try lifting the crackers off the pans; if they don’t come up easily, bake a little longer. Cool on a wire rack.

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