This is an easy recipe and is a good way to showcase any seeds or herbs you have gathered in the wild. I used barrel cactus seeds. Blue corn gives a hearty flavor. If you have any Sonoran White Wheat flour you have can hoarding for something special, this is perfect. You can read the details for making the crackers here.
I have been spending most of the fall working on publicity for my new book A Desert Feast, Celebrating Tucson's Culinary Heritage. Tying on my apron and getting back in the kitchen to invent a new recipe was exciting and reminded me of how many times over the years I have done that. (NO, making dinner every night is way not the same thing!)