BAGELS WHAT WHAT WHAT *INCOHERENT BABBLING*

IT IS HAPPENING.

BAGEL TIME.

AHHHHHHHHHH.

Since three people read this blog and they all know that I moved to Glasgow for grad school, I will not update you about how I moved to Glasgow for grad school. But I did. And THEY DON’T HAVE BAGELS HERE. They have most other things that are necessary, but I am, for lack of bagel, starting to become a small, weak, WASPy white-bread of a former human being. So this shit is happening.

me: should i make bagels
Jeff:  Absolutley.
Absolutely
why haven’t you started
me:  because of fear and also because the kitchen is cold and smells weird
OK I’M GONNA DO IT
Sent at 6:54 PM on Friday
me:  it’s happening AND I AM GOING TO BLOG IT.
Jeff:  “the relatively Jewish cook”

I am watching Master Chef Australia. It is Friday night, and I feel pretty good about that. Oh no, Master Chef Australia just stopped working. Pause. Never mind, it’s back. Anyway. I measured warm (???) water, barley malt (which I actually HAD IN MY POSSESSION ALREADY because the spirit of bagel is strong within me), yeast, and salt with my beautiful kitchen scale that came from home with me.

Bagelmaking commences. Master Chef Australia in background.

Bagelmaking commences. Master Chef Australia in background.

And it’s in my one and only pot (not even a bowl) because I just like didn’t buy cooking supplies when I moved here. And then I measured in the bread flour, and then I mixed it with my pink wooden spoon that is falling apart such that bits of things get stuck inside it and it’s disgusting. And now the dough is resting. Now it’s time to knead. Hold on.

Jeff: Oh, it would be very hard to deal with the shame of making bagels in front of 82 invisible people.

Extreme r&b

Hi folks! I’m back. I don’t know where I went. Nashville, then I just didn’t post anything. Sorry.

Today is Sunday (well, it is now; it won’t be when this gets posted), so I’m cooking a lot of things. I just made a ridiculously awesome breakfast sandwich with:
-a multigrain roll (life tip: multigrain bread does not belong in breakfast sandwiches; dear self, please remember that)
-cheddar cheese
-2 fried eggs
-happy turkey bacon (there was no regular happy bacon. I wanted bacon)

Next up is lunch for the week—rice and beans, fancified. A few weeks ago I made really really good black beans with many spices and yellow rice (my secret: bouillon cubes and Goya seasoning… whatever, it’s really good and salty and makes brown rice taste good) but never wrote about them, and now I don’t really know what I did. Now I’m going to try to reproduce it, but with pinto beans, which I’ve never cooked from scratch before, and poblano peppers, which I don’t know much about, but they are big and green and pretty, and I always want to make chiles rellenos but then decide not to, so I’m deconstructing them. And jalapeños, because. I guess I couldn’t decide whether I wanted to make tacos, quesadillas, burritos, rice and beans, or stuffed peppers, so I just decided to take every ingredient ever and put them in a bowl. Or a tupperware. Or a generic off-brand plastic container.

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