I attribute my undying love for goldfish to the amount of babysitting I have done in my life. Do you know many times my hands have dug into the same aluminum lined paper bags that tiny germy drooly little hands just found their way out of? Zillions. All I need is a handful and that serves as my fix for the day. There has never been a time, not a diet I have been on, not a promise I could ever make to myself to stay away from them, that has ever kept me from having my handful when the opportunity is made available. In college, when I was feeling naughty, they were the first thing I picked up late night from the convenience store. Most recently, at one of my dreaded stops into Walmart to get a few boxes of too wonderfully priced to say no to Softasilk flour, I picked up the little mini milk carton of the fishies staring at me in the check aisle and treated myself to an afternoon snack that smiles back …. although my smile was totally bigger that day.
I guess you could call it a problem, but I call it a love affair. So when I saw the recipe for Whole Wheat Goldfish crackers on Smitten Kitchen’s website that day in March, I knew I had found my new best friend.
Her recipe calls for whole wheat flour….I couldn’t see myself taking that short cut. If I’m going to do it, I am going to do it right. That’s my motto in life. I also did a careful study of said paper and aluminum bags and tried to figure out what the seasoning was that would make my attempt at these fish even more exact.
Can you keep a secret better than the little ones in my life? Smitten Kitchen missed out on a bit of important flavor.
Dry Cultured Buttermilk… You can find it here, or at your local Whole Foods or Supermarket baking aisle.