43 responses

  1. Poppy Buxom
    September 1, 2011

    I’ve already said it on twitter, but I think you nailed it. Wheat Thins are as sweet as cookies, but then have that sprinkle of saltiness. It’s like they have a secret life–the prim cracker with its voluptuous buttery sweetness. They’re the Grace Kelly of crackers.

  2. The Preppy Princess
    September 1, 2011

    Oh Miss Privilege, as soon as I saw the title of the post I cackled, scared The Consort half to death. Everything you state is true, perhaps even more so in this era, we do cling to sure things amid a maelstrom of too many new things. I remember clearly that passage in Tad Friends’ book, so glad you included it.

    The downside of all this? I have none in the house and now have an intense craving for them. Again, I absolve myself of culpability and point the fickle finger of blame directly west. Heh,heh,heh.
    tp

  3. sarah g
    September 1, 2011

    god, i love wheat thins. they got me through so many exam periods in college. deliciousness!

  4. Karena
    September 1, 2011

    Lisa,

    I love Wheat thins and can eat them forever, I have never tired of them and with a bit of cheese a little dip. it certainly makes a meal for me!!

    xoxo
    Karena
    Art by Karena

  5. Jan
    September 1, 2011

    Ah. Well, at least you encourage people to make them from scratch. :-)

  6. valentine
    September 1, 2011

    I can’t begin to count the Wheat Thins with cheddar cheese I have eaten in my lifetime!

  7. Stephanie
    September 1, 2011

    I adore Wheat Thins. But my grandmother used to broil Triscuits with squares of cheddar on top for a minute or two and those are prob my favorite.

    Check this out:

    Bacon. Crackers. But not what you think. This was in a recent Garden & Gun issue.

    http://theglobalherald.com/recipe-bacon-crackers-martha-hall-foose/13999/

    I mean. Really. (yum)

  8. Momatude
    September 1, 2011

    That recipe looks like it would be much better than the dip I grew up looking at— white shredded cheese mixed with mayo and heated- this to be spread on crackers. If Mom was walking on the wild side she added a bit of parsley and if a bit tipsy- it was ORANGE shredded chesse.

  9. WorthyStyle
    September 1, 2011

    Ha! LOVE this post. Did you know 6 Bittersweets is run by a woman I have known half my life and has dated my cousin for years? Smalllll world!

    And yes, Cheerful Money is such a good cross reference for such things:)

  10. hostessofthehumblebungalow
    September 1, 2011

    Hmm…
    food for thought.

  11. Mary anne
    September 1, 2011

    Um, we had Wheat Thins and cheddar for lunch yesterday. Didn’t realize that might be considered odd by some

  12. Patsy
    September 1, 2011

    We are a boxed cracker clan. I didn’t even know you could MAKE crackers!

    My father eats cold water crackers, which are your dentist’s best friend: http://stores.homestead.com/bentscookiefactory/Detail.bok?no=2

  13. Jeanne @ Collage of LIfe
    September 1, 2011

    Alas…it has been years since I have tasted the savoury Wheat Thins. They have not graced the supermarket shelves of Australia, New Zealand and England. When I am back in the USA they are of one of the first things to go in the supermarket cart. :) Now that I have the recipe…my life knows no bounds!

    This was a trip down memory lane for me…the memories of those summertime G&T’s are lingering too… Perfect!

    Thank you!

    Jeanne xxx

  14. Lara of Long Beach
    September 1, 2011

    O, Best Blogger! How did you know I’ve been wanting to make my own crackers? Asiago cheese atop a crispy morsal…..the perfect snack. Lately, I’ve been eschewing processed foods and making everything at home. Better flavor, better for you. Yum….can’t wait!

  15. Tabitha
    September 1, 2011

    Mayo, really? I can’t tell you how much of that we go through in a month,it’s rather shocking.
    And you know, we’d eat it on wheat thins alone.

  16. rb
    September 1, 2011

    Cute! I love wheat thins, despite being from a rural, not-WASP upbrining, but I do confess to liking one of the bastardizations – the rosemary flavor.

    I like the excerpt from the book. In 1982, leaving for college, I saved my part-time JCPenney salary and bought two Pappagallo dresses from a small boutique in the tiny downtown area of my hometown. I wore them for sorority rush and any other occasion requiring a dress, until the ‘freshman 10’ rendered them obsolete. I didn’t know I was being so WASPY!

    Those two dresses are so memorable to me I could sketch them quite accurately today.

  17. Marcy Simmons
    September 1, 2011

    What a great read this morning! Laughed out loud.

    Wheat Thins, left to savor on the tongue are my life long addiction. They’re good enough to eat plain jane, so I guess that makes me a true High WASP, eating with my fingers indeed!

    Once a week we tend to have a cracker based dinner around here-bolstered with cheeses,spreads and fruit- picnic style. It is most relaxing. I will check out the recipe–that will certainly class things up a bit!

    Ritz crackers never were my cuppa tea. Loved your description of the fat oozing out of those crumby horrors. And to think that you can make an apple pie with them!

    Haha!

  18. metscan
    September 1, 2011

    Totally new stuff for me. Naturally. We eat rye crisp bread, healthy but addictive.

  19. Susan Tiner
    September 1, 2011

    You are so funny. Now that you live in California and you’ve obviously been eating with your fingers, you might try tortillas. They’re really good!

  20. Ally Bean
    September 1, 2011

    You have made my day with this post. So true.

    My mother, a middle-class, midwestern WASP of “that” generation, couldn’t go a day without eating a few Wheat Thins. Like you say, she thought that Ritz crackers were for special occasions only.

    But Wheat Thins were small, tasty & never got stale. By eating a few of them she never got fat nor did she waste money. Two of her abiding principles in life.

  21. Mary
    September 1, 2011

    Yes, right. My parents had a little wooden tray of wheat thins with cheddar with their cocktails before dinner. As children we were allowed one, or maybe two. What was on the tray was the limit – there was no going back for more. It turns out this applies to adults too. This came as a shock to my husband (midwestern, Jewish, as alien in the world of my parents as a Martian), who came from a family where force-feeding was the norm.

  22. Sartre
    September 1, 2011

    I think the stereotype is an outdated one, anyway. The sea changes in the food culture that have occurred over the past 30 years have hit the WASP community just as much as everyone else, and it would be an odd “high WASP” family indeed that did not have its favorite Thai restaurant, Indian restaurant, Japanese restaurant, etc.

  23. Duchesse
    September 1, 2011

    This is a great post! Would you be willing to say, are Triscuits declasée? Be honest, now.

    Though they were staples among the Midwestern WASPS I grew up among, I realize they may have an image problem.

    I must make some rumaki… soon.

  24. RoseAG
    September 1, 2011

    WASP culture has endowed the world with many notable elements, but food is not at the top of the list.

  25. une femme
    September 1, 2011

    Wheat Thins are like crack to me.

  26. Parnassus
    September 1, 2011

    From a recent trip to Ohio I brought back a box of Wheat Thins, and they have changed for the worse–too sweet, and they are oily and hard without being friable. Luckily, cheese crackers are still good, as was a box of Post Shredded Wheat. Taiwan is Food Central, but there are still some American snacks I miss, although not Wheat Thins anymore.

  27. ann
    September 2, 2011

    lovely writing. thank you.

  28. Stephanie @ La Dolce Vita
    September 2, 2011

    you never fail to entertain us!

  29. Mouse
    September 2, 2011

    Hahahhahaha I absolutely love this! Although doesn’t the heavy breathing after a brisk walk remind WASPs of SEX, bringing back the guilt again? :)

    My friend once threw a fundraiser at the Kennedy compound on Cape Cod, and apparently Ethel Kennedy requires that all events include her signature appetizer, which involved fried Triscuits. I forget what went on top. But I thought it relevant, even if the Kennedys are WASCs. xo

  30. HijabEng
    September 2, 2011

    This might be one of my favorite posts, love it.

  31. Jessica
    September 2, 2011

    A box of Wheat Thins barely makes it into the house unopened from the store. And certainly won’t last more than 24 hours before it’s contents are completely demolished. I brought home fat-free by accident once. I will never do that again.

    The broiled Triscuits w the cheddar cheese on top. To. Die. For!!!!!

    My mother served everything on Melba toast.

  32. Jessica
    September 2, 2011

    Oh… and does anyone else miss Papagallo terribly???

  33. Mags
    September 2, 2011

    Well done !! Deeee-Lish !

  34. Sarah (Semi Expat)
    September 3, 2011

    Have to say I was VERY partial to a wheat thin or two when I lived in USA. Haven’t found them anywhere else more’s the pity. x

  35. Reggie Darling
    September 3, 2011

    Wheat Thins were a staple in my house growing up, along with Triscuits, and each have a Proustian quality to me whenever I come across them. I haven’t bought either for decades, having succumbed to a combination of food snobbery and the proliferation of so many wonderful alternatives. But I eat them with a guilty pleasure that borders on glee whenever I come across them when visiting others. I can’t give up Bremner Wafers or Stoned Wheat crackers, though. Ritz crackers? Too “lower orders” (as MD used to say) for words! Reggie

  36. mary jo
    September 4, 2011

    This is such a great post Lisa, I am a life-long wheat thins addict, although never stopped to consider why I love the taste so much, so thank you for the insight! Thought I had food poisoning and I have guests for the weekend – served crackers and cheese for dinner–everyone was surprisingly happy {wine does not hurt at such times}.

    mary jo

  37. pigtown*design
    September 4, 2011

    when my nephew came from the states to visit me in wales, i requested a few things: wheat thins, old bay seasoning and chocolate chips, all of which were non-existant in the wilds of wales.

  38. Lisa
    September 4, 2011

    Poppy – You nailed it. The Grace Kelly of crackers indeed.

    TPP – I’ve been staving off cravings ever since I started writing this post. But the hallmark of our culture is delayed gratification. Isn’t that true?

    sarah g – Ha!

    Karena – With cheddar!

    Jan – I know, all sorts of nasties in the commercial versions. I suppose you’d like them better if we could make them all out of meat:).

    Valentine – Swiss just wouldn’t do it, would it?

  39. Lisa
    September 4, 2011

    Stephanie – Those look delicious. I love the prose. Bake for 1 1/2 hours or until the bacon constricts the center of each cracker….

    Momatude – Aaaah! Orange cheese! Walking on the REALLY wild side:).

    WorthyStyle – You know her? Very small world:).

    hostess – Ha!

    Mary anne – Hehe. Not odd. Quite the norm:).

    Patsy – Recreational teeth cracking?

  40. Lisa
    September 4, 2011

    Jeanne – Always happy to provide nostalgia:).

    Lara – Oh Reader Of Mine! I live to serve. Seriously:).

    Tabitha – Ha! I confess, I don’t like mayonnaise. I feel my culture card may be rescinded soon.

    rb – Well, rosemary rescues most everything…

    Marcy – Well thank you! And you are right. If I make apple pie, Ritz Crackers are no where to be seen:). I am kind of intrigued by making my own crackers though.

    Mette – My Swedish stepfather lives for knecke brod. I am not sure of the spelling, but that’s how he says it.

  41. Lisa
    September 4, 2011

    Susan – I love tortillas:). Happy to make you laugh.

    Ally – My pleasure. It’s the eating only a few bit that’s so dang WASP:).

    Mary – Yes. The limits. The delayed gratification. All in a cracker. My grandmother had a special tray too, and little wooden pigs for salt and pepper.

    Sartre – Yes. Certainly the stereotype is outdated. I’m hoping to do my part to update it:).

    Duchesse – Thank you. No, not declasse. Just, um, rural and not terribly interesting:). Don’t make me talk like that again, OK?

    RoseAG – Perhaps no. However, I do appreciate our usual willingness to try food from other cultures. And I wonder, what is Alice Waters’ background?

  42. Lisa
    September 4, 2011

    Une Femme – Ha! I haven’t had a box in the house in years. I suspect I’d have the same reaction.

    Parnassus – Oh no! Perhaps we will have to make our own, even here.

    Ann – Thank you so much.

    Stephanie – My sincere pleasure.

    Mouse – Ah, we are allowed to like sex, just not to talk about it. And anything Kennedy is relevant. They studied us. Well.

    Hijab – Thank you so much.

  43. Lisa
    September 4, 2011

    Jessica – Fat free anything is an abomination. And while I never did understand Melba Toast, I spend some time in the vicinity of Papagallo.

    Mags – Thank you dee-ah!

    Sarah – More’s the pity indeed:).

    Reggie – That’s how we sin, we High WASPs. In the houses of others. And I cannot believe MD had the audacity to say lower orders. What a character!

    Mary Jo – Thank you very much. And I imagine your wheat thins made everyone feel like kids again, which is also fun.

    Meg – Chocolate chips! I too had those sent to me in England, in 1979, so I could make cookies for my office.

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