tomayto, tomahto

I consider myself a fairly well-rounded individual. I can solve basic differential equations, stay upright in four-and-a-half-inch heels (most of the time), change a tire, contort my body around a spinning apparatus fifteen feet in the air, paint with watercolours, read a four-hundred page novel in one day and tie a bowline knot. I’m good with names (but bad with faces), public speaking, remembering birthdays and cuddling.

I am lacking in a few key areas, however. I’m a terrible swimmer, I can’t keep any sort of plant alive (I’ve even killed a cactus or two), I have a tendency to forget to reply to emails and I laugh at completely inappropriate moments. Small talk terrifies me, I can never paint my nails without messing up at least one before they’re dry, and I’m suspicious of anyone who loves cats.

I also tend to jumble my words when I get excited, and most of my sentences sound better in my head (I should probably leave them there). And I found out a few days ago that I’ve been pronouncing my friend’s name wrong for the better part of two and a half years. In the process of determining how to actually say it, I went through a few wrong iterations, such that now even though I know the correct version, I can’t stop saying it wrong – in a new way.

The best part? It’s not even an uncommon name.

Gray-um Crackers, with Chocolate and Sea Salt (Vegan)

Adapted from The First Mess

While I was writing this, I realized that the reason I pronounced Graham “gram” is because that’s how I pronounce graham crackers. Is that wrong too?

…If it is, I don’t want to be right.


half cup graham flour
half cup hazelnut flour
slightly generous third cup coconut flour
one teaspoon arrowroot powder
half teaspoon baking powder
quarter teaspoon baking soda
pinch cinnamon
pinch sea salt
one tablespoon maple syrup
three tablespoons coconut oil, melted
one and a half tablespoons molasses
one tablespoon almond milk
one teaspoon vanilla


Preheat the oven to 350 degrees Fahrenheit.
Sift your dry ingredients into a bowl, and make a well. Add in all the wet.
Using a fork, mash everything together until it forms a ball. Alternatively, you could also use a food processor to pulse everything until it comes together.
Put your ball on a piece of parchment paper. Use a rolling pin to flatten it to about a quarter of an inch (I put a piece of saran wrap between the dough and the rolling pin so it doesn’t stick). Lift the parchment paper and your dough onto a baking sheet, and bake for 12 – 14 minutes.
Let cool completely before cutting into squares. I topped mine with dark chocolate and sea salt before serving.

Note: these don’t taste anything like store-bought graham crackers. But I bet they’d still make a pretty brilliant s’more.

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