Most nights, that is me too. However, sometimes I get these rushes of energy around this time and just have to do something. Usually, I bake. I've got banana bread, brownies, cookies, zucchini bread, lemon bread and various other desserts down pat. But two nights ago I felt like doing something different.
My inspiration came from two sources. This past week (in three one-hour installments) I watched The Fiddler on the Roof, which along with The Sound of Music vies for the honor of being My Favorite Movie of All Time. If you've never seen it, stop what you're doing right now and watch it. It's an amazing film, and I promise you that the music will get stuck in your head for weeks. But that's okay, because the songs are awesome. One of my favorite songs (and scenes) from the movie is the first one, called Tradition. Here's a peek:
Not that I'm advocating the traditional gender roles depicted in the song. Not at all. But the scene that inspired me was at around 2:17, when the mamas are kneading bread. I realized that I haven't kneaded bread in so long, since I was maybe 10 years old and helping my mom make dough for our Christmas sticky buns (before we started making pre-made dough!). There's something so calming about kneading bread dough.
A few days later I was watching something completely different. And that was Dexter, yes, the show about the "good" serial killer who only kills criminals. There was a scene in the police station and behind two of the characters was an entire tray CHOCK FULL OF BAGELS. There was every type available, and my only thought was, why aren't those two characters HOUSING those bagels behind them? (Tried to find the clip on YouTube, but no luck!)
So, I decided to make bagels. I got the recipe here. I halved it because I didn't have enough flour. This was the final result:
Ok, so they aren't the prettiest bagels ever, but they were delicious. They got a little hard on day two, so I had to hurry up and eat them (that was the only solution, obviously). Next time I want to try cinnamon raisin or onion or something exciting. They were actually way easier to make than I had imagined. So for all of you here in Chile that are really missing bagels, try making them. You won't be disappointed!
7 comments:
Ooo they look good, I'm taking down that recipe and I'm going to try it out I miss having a warm yummy bagel with cream cheese on top!!!
Yeah! Me too. Let me know how it works out for you. They are best right out of the oven. The recipe says to let them cool for 20 minutes, but I ate one right away and it was so good.
Wow, I'm impressed! I've always been way to intimidated to ever try making bagels.
Seriously though, you need to start a bagel business in Chile. Now that I am back in the states and have easy access to bagels at all hours of the day, I realize how deprived I was while living in Chile. Show the Chilenos the deliciousness of the bagel!
I'm still toying with the idea of learning how to make cheese and opening a company in Chile. That greasy white stuff they call cheese just doesn't live up to their fabulous wine options.
:o)
Those bagels look interesting. I´m curious about the cinnamon raisin onion one; I can´t imagine how that could taste.
Maybe you could leave the recipe, casually forgotten, in a Castaño store... Who knows xD
Now that I think about it, I´ve tasted raisin and onions, in empanadas, the cinnamon part remains a mystery to me, hahah
Kelly, I can't say the thought hasn't crossed my mind. I just need a partner with some business sense, because I have none. That, and a MUCH bigger kitchen.
Hahaha Marmo, if you notice I wrote cinnamon rasin OR onion, two different types of bagels! But maybe you're onto something...maybe Chileans would like a pino flavored bagel (ewww, can't believe I just typed that! gross!)
HAHOHAohAHhAhAHHA true, it says "or" between them! My mind was about to explode trying to imagine such flavors mixed, hahahha
Sorry for post again, but I wanted to add that near my house lives an old lady from the Netherlands, she started making some pastries and cakes a few years ago here in Temuco, and people asked her by phone to cook stuff for them. Now she has a little "pastelería"; her recipes are light years ahead of the competition.
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