The smoking  of food is one of the oldest methods of preserving  known to man. It was probably discovered by accident when one of our ancestors left their fish too close to the fire and found out it stayed edible for a long time. The drying action of the smoke naturally preserves the meat and in older times it was one of the only ways to preserve food besides drying or salting it.

My grandmother’s bread recipe was epic, easy to make, and filled her house with a wonderful aroma. She would make bread almost every day, and did so until just before she passed at 93 years old. Friends and relatives stopped by at all times of day to have her famous bread, toasted and served with her fresh coffee along with charming conversation. Grandma was a great cook and a beautiful person – a nice combination. She would have been tickled that we still use her recipe. She made large batches of her bread because of the high demand, but following is a smaller, foolproof version that can be made as is or stuffed with the fillings of your choice.

​Houseguests last summer arrived laden with gifts: home-made jams (they're jam junkies), books, fresh-picked fruit from a farm close to their Vermont home, and huge tins of homemade . . . um . . . crackers.

I have to admit, the last part left me a little less excited. Never really been a particularly keen cracker-eater. Always preferred my carbs in bread or cookie form, it must be said. Good scones, too.

But then we politely tasted the crackers. And of course, we should have known, because isn't homemade just always going to be better? Isn't that just the rule? These crackers were so delicious, and so packed with good-for-you stuff, it really was a revelation. And of course, I wanted to make them myself. And I wanted mine to be better than theirs. Of course.

Try Hilltop Orchards award-winning Furnace Brook Wines, produced on their site. Warm up by the fire with their free wine tasting! Also taste their delicious cheeses and fresh baked good.  RSVP for moonlit snowshoe trek & bonfire on Saturday, January 26, 2013.