A weekend under the auspices of a "Super Moon." What gifts did it bring? Well, for starters, a super-soaker late-winter storm, a lovely dinner at Forage and a very tasty recipe for cheesy-starry crackers.

Sharp Cheddar Cheese Stars

{adapted from Smitten Kitchen}

6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons (2 ounces or 57 grams) butter
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt

1 1/2 Tbsp. whole milk

Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an un-greased parchment-lined cookie sheet with a 1/2 inch between them. Sprinkle lightly with salt if you want. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.