Spring cleaning isn’t just happening in our kitchen. Rob has decided it was time to clean up our hard-drives, over-drives and Monkey drives, too. Mostly spurred because, after trying to amalgamate his important files with my important files, it would not fit on our 1 terabyte of online back-up space.
Rob thought it was a bit nuts.
My files are mostly photos. Mostly food, but also from travel and of family/friends.
My shutter count on my six-year-old camera is 101,501. That’s only ~17k photos a year.
Apparently I take too many photos. And I keep them all. And then some.
I will let him tackle the computer while I tackle the kitchen, thank you.
We seem to have an excess of sesame seeds. Sadly, I bought a pack late in the year when I couldn’t find my original package…. I thought we were out. Instead, now we have twice as many sesame seeds. With our sesame seed surplus, I also made these fun crackers.
A simple cracker made with sesame seeds, sunflower seeds, almonds and maple syrup. I remain a bit apprehensive of black sesame seeds since I don’t find them as flavourful as their whole counterparts, but they certainly make for a pretty cracker. The maple syrup bound it all together after baking. Maybe I don’t need brown rice syrup afterall?😉
Have you checked? What is your shutter count?
PS. In my defence, I take much less photos than I used to….. and my camera has travelled to many fun places over the years)
PPS. To find your shutter count with a DSLR, you can find it embedded within the Exif information of a photo, and it can be easily unearthed through Picasa.
Maple Sesame Crackers
Adapted from Anja’s Food 4 Thought
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
1/4 cup sunflower seeds, toasted
1/4 cup almonds, finely chopped, toasted
1/4 cup maple syrup
1. Preheat oven to 325F. Line a baking sheet with a silpat or parchment paper.
2. Meanwhile, toast your nuts and seeds if you have not already done. I recommend toasting them individually since they will burn at different times. Place in a glass bowl to cool. Pour maple syrup into the bowl. Mix until the batter is sticky and evenly coated.
3. Pour mixture onto parchment paper/silpat-lined pan and spread out evenly to fit approximately an 8×8″ size. Press down to flatten with a spatula or the back of a spoon.
4. Bake for 15-20 minutes at 325F. Let cool a few minutes on baking sheet then carefully remove bars from the baking sheet and the lining paper. Transfer to cooling rack, or simply turn bars upside down to cool and dry completely. Once cool, cut into desired sized squares.
Makes 16-20 squares.