Crackers and Accepting what Is

I worked so hard on those crackers from the baking book. I guess I shouldn't have skipped to the back where things are made with yeast. Actually, I knew enough about yeast to be very careful with it. I was very careful. That wasn't the part that gave me trouble. You have to get the dough really thin. I am somebody who has actually made Norwegian Lefsa and that stuff is really thin. It's just the recipe called for the dough to be put through a pasta machine. You know, the hand cranked thing that helps you make raviolis or spaghetti. First I had to locate the thing. That was no easy task. Then, the trick was keeping the dough cold. Start on the wider settings in order to get to the second narrowest setting. It took me some time to figure this out. It's the only way to get it thin enough to attain the right color and texture. My sister went to the doctor today. I got really worried. I spoke to her and she says she's okay. I'm going to see her right now and tell her I really love her.