Authentic Suburban Gourmet: Parmesan, Thyme and Hickory Smoked Salt Crisps

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It has been a while since the last installment of Friday
Night Bites
.  Life has gotten a bit crazy
around our house with our two new puppies – Marty and Stewart + the increase
workload at my office has limited my time. 
My goal is to get back to the weekly series on a consistent basis.

Click “read more” below to continue post

We call Marty and Stewart – “the pups” and they have turned
our life a bit topsy turvy.  For weeks
upon weeks, we had puppy pads set up by the back door – not my ideas of home décor
but a necessary floor mat for these pee monsters. 
Never realized there were stages to having puppy pads or like I to call –
As the Puppy Pad World Turns”:

Stage 1:  We simply laid down the puppy pads and hope for the best.

Stage 2:  Stage 1 was a failure – now we need to tape
together the puppy pads with blue painters tape since the little fluffy
monsters think they are another toy that can be chewed.

Stage 3:  With stage 2 now needing some adjustment, Hubby creates a steel puppy pad holder that holds down the puppy pads around the
edges yet fluffy monsters rip up pads into tiny pieces

Stage 4:  Stage 3 needs tweeking – so now the puppy pads
are taped to the steel holder around all edges to prevent tearing and pulling

Stage 5:  We are now removing tiny pieces of blue tape off of the puppies
due to them thinking blue tape is another toy that Mommy and Daddy had given them + finding bits of blue tape inside and outside for weeks.

Stage 6:  We are now taking big measures with Daddy putting in new back door with a doggie door so fluffy monsters learn to go outside but
puppy pads still in the house as a back up

Stage 7:  A week later after new door goes in the puppy pads
are torn up twice in one day, so puppy parents have had enough and one puppy
pad goes outside with bricks to hold down the four corners.

Stage 8:  One week
into no puppy pads being gone from inside the house and minimal accidents occuring inside – we now have fluffy monsters
who are 95% potty trained – YEAH!

Stage 9:  Our anticipation continues for 100% potty trained doggies – we are super close!
Stage 10: Will be when puppies are 100% potty trained and can roam the house freely without chewing anything – sending positive thoughts to the universe.  (and having a glass of wine.  smile)

In between our busy world, my hubby had a birthday – a big
one.  For weeks, I would inquire – “what
do you want to do for your birthday”? 

The answer remained the same for weeks – “I am not sure, but will let
you know”
.  The day before finally
arrived and I got my answer – “Let’s go flying for lunch to Red Bluff, then
come home to open a special bottle of wine we have been saving, enjoy some
great cheeses, open gifts and simply have a relaxing evening together”.
  After all it was my hubby’s birthday and I
wanted him to enjoy his day.  I asked him
the next day – “did you have a great birthday?” and he said it was simply
great.  At the end of the day,
celebrating the way you want to is the most important thing.  Life is meant to be enjoyed!

As part of our cheese course, we enjoyed some Parmesan
Crisps or if you are in Italy
you would have Frico – a wafer of shredded cheese that is baked until
crispy.  I kicked it up with a bit of
thyme and smoked salt.  The end result
was a simply divine cheese crisp that went so well with red wine.  Happy Friday Friends!

Parmesan, Thyme and Smoked Salt Crisps

Makes 16

24 Tablespoon of finely grated Parmesan Reggiano

2 to 3 Tablespoons of Fresh Thyme Leaves

Smoked Sea Salt

Preheat oven to 375 degrees. 
Line a baking sheet with a silicone mat (Silpat).  Work in multiple batches, scoop a tablespoon
and a half mounds onto the silpat, that are at least 2 inches apart to allow
for spreading.  Top each one with a small
pinch of thyme leaves and a tiny pinch of smoked sea salt.

Bake cheese until light brown and melted, about 5 to 6
minutes.  Check occasionally in case your
oven runs warmer.  Let cool and then
remove onto a platter.  Repeat until all
cheese is used.

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