I went home for Christmas, which meant more big baking projects. My favorite was one my dad started doing after I left home, meaning I’d never made it before. I’m talkin’ rosemary garlic crackers.

First we made a big harvest of the rosemary bush in the basement. No matter how much rosemary you pick, it always seems like too much.

We added it and some diced garlic to a flour and salt mix.

Olive oil to hold it all together.

We split the dough into four balls and rolled them out a bit.

We broke out the pasta maker. This was a gift for my dad when I was about five. We’ve made pasta with it a few times over the years, but it turns out pasta is a serious pain to make, not to mention one of the cheapest things you can buy in the store. So now it’s a cracker maker.

We ran the dough through four times, each time on a thinner setting.

We laid the flattened pieces out on parchment paper and baked them.

And just a few minutes later had crisp, savory, rosemary garlic crackers. Best eaten compulsively in the dead of night when the rest of the house is asleep and there’s no harm in banging out just one more episode of Downton Abbey.