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Why does nobody talk about the cracker shelf going soft after one humid week in Tampa?
I loaded up a plate with sharp cheddar, salami, and those butter crackers for a backyard thing last Saturday, and by the time folks showed up every cracker was limp and chewy, so we ended up scooping the cheese with apple slices and honestly it worked better than I expected, but now I'm second guessing whether I need a whole separate tin or just stop buying crackers in July, and I'm curious what you all do to keep yours crisp down here.
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