The cost of groceries continues to rise. As an example: I was talking with my daughter who’s from the Los Angeles, CA area and she was telling me the avocado groves have been hard hit by the extreme heat that’s been raging all summer. This translates to the price of avocados going through the ceiling soon, since most growers lost part, if not all of their crop.

And then there are other weather conditions that are also affecting crops throughout the country. Consider the price of wheat: it continues to go up, as does the cost of other basics such as oatmeal and butter.

This said, then, what’s a body to do? Common sense says if we haven’t already, we ought to be learning some fundamental cooking and baking skills to stretch the grocery budget. For instance, a quality loaf of bread (whole grain and organic) in our area now costs around $4. So it would be smart for me to get into a bread-making routine. This would save us at least $32 a month (we go through 2 loaves of bread a week).

And to keep the menu varied and interesting, knowing how to make not just bread, but a variety of breads and rolls would be important. Think how comforting it is to have a good French bread, Parkerhouse roll, or gooey cinnamon roll on the dinner table.

Speaking of “comfort,” by the way, that’s one of the most notable factors around good food. It’s comforting. Sure we can certainly learn to go without our favorites, but do we really need to? If our favorites can be made at home, then why not learn to do just that!

Back to saving money: It would also save a chunk of change if we could make our own biscuits and crackers. Too many times I’ve walked away from the Saltines because of their high cost. “Dang!” says I, “I miss these—they’re so good with soup.” Mastering the art of soda cracker-making looks like it’ll be on my agenda going forward, as the cost of crackers doesn’t look like it’s going down any time soon.

If you’re with me on this line of thinking, then let’s look at some specifics regarding cracker-making. The items required are likely already in your pantry and fridge: flour, unsalted butter, water, salt, and sugar. The rest is up to you. Substitute whole-wheat flour for regular unbleached and add in a bit of paprika and you have a homemade version of Wheat Thins® that you’ll swear came out of the box.

Or throw in 8 ounces of sharp white cheddar and you’ll have your own addictive version of Cheez-Its®. Keep things simple (or add in anything from garlic and dried rosemary to caraway seeds or coarse black pepper) for the perfect water cracker for your next charcuterie plate. Have a sourdough starter on hand? Add a cup to your batter for incredible sourdough crackers.

Here’s a great recipe for my favorite—the soda cracker—from Genius Kitchen (www.geniuskitchen.com). It averaged 4.5 stars (out of 5) out of all its reviews. Reviewers did say that the trick to any cracker is learning to roll them THIN. Practice, that’s all it takes. So here’s to mastering a new skill, and adding some homemade comfort to our meals while stretching the grocery budget at the same time!

BEST HOMEMADE SODA CRACKERS (yield: 8 dozen)

4 1⁄2 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup cold butter (or butter-flavored Crisco® can be substituted)

1 1⁄2 cups water

Salt for garnishing cracker tops

1. In large bowl, combine flour, baking soda and salt.

2. Cut in butter ‘til crumbly.

3. Add water, stir just until mixed.

4. Turn dough out onto lightly floured surface and knead ‘til thoroughly mixed. About 3 minutes.

5. Roll out dough, a fourth at a time, on well-floured surface to 1/8-inch thickness.

6. Cut into 2-inch squares.

7. Place 1-inch apart on ungreased cookie sheets.

8. Prick 2 or 3 times with a fork, then sprinkle with salt.

9. Bake in preheated 350ºF oven for 20-25 minutes or ‘til lightly browned.

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