How Eating an Untoasted Bagel is like Scoring a Touchdown without Making “THE” After-Point Conversion.
The bagel… exquisite; excepting most, but especially excepting, one variety: the ones with the black onions (blech!).
No seeds. Please, not for me. Hold the onions, they’re best left added to salsa or left to be golden, sweet and caramelized and added to a schmear or simply atop some unadulterated cream cheese.
Toasted, plain with or without cream cheese atop, and/or butter and pepperoncini peppers: yes, indeed! Schmears: meh… except maybe some sun-dried tomato spread. Peanut butter and preserves earns at least two thumbs up as a topping and I’m not usually extremely clutzy, but do sometimes provide more than two thumbs up.
Plain bagels… my number one favorite. Second best: jalapeno and cheese.
Anyway, earlier during the date of my having written this story, I was craving a snack. But, not an exceedingly sweet one… something satisfactorily savory. And, I thought why would anyone want not to toast a bagel… sure, I’d raise a glass to the easy-on-the-eyes, yeast-leavened bakery-style items… they aren’t terribly complicated to make, but somewhat involved and time-consuming, and totally worth the effort; I’ve done it, personally, so I’m qualified to make the determination.
Toasted: that’s my vote for bagels.
Bagel chips: O-H-Yes, for me, especially with olive oil and garlic and maybe some parmesan or asiago cheese. Homemade is best, but store-bought is okay, too.
As I wrote this, I enjoyed partaking some garlicky, olive oil-laced, buttered bagel pieces… if you look not-extremely closely at my included photo, you’ll notice the glistening evidence, but most likely, only if you aren’t being terribly distracted by the background appearance of my the usb-charger which “came with” my new phone. Silver bells glistening on some wintery Christmas lane might nary hold a candle to the current appearance of my chromebook keyboard. And, I feel not even a pang of guilt. Yay, me! Whether later I’ll lament my oily qwerty setup, I’m unsure, but proceed, happily.
It’s really not bothering me, yet, AND, I contemplated conducting a technologically-astute study of how quickly my keyboard keys might lose their unique distinguishing labels… and how, that really doesn’t necessarily make much difference to and for me; but, in the event I was asked by someone else to have my laptop be borrowed, it may or might not lack a little stressfulness for the “not me” borrower.
If you determine, after reading the previous paragraph, I really was conveying the message about how it’s sometimes easier to gauge utilization with some added visual cue.
Z… <<< because I hadn’t gotten there yet with my oily fingers.
If my keyboard keys ever seemed unlabeled due to “overuse” (which I have experienced, personally with other computer keyboards), I would most probably offer to transcribe dictation… because I’m a decent self-taught typist who achieves mostly decent results, except when my humor becomes a little too wryly off-color, but I’ll save examples for later stories.
Anyway, with regard the bagel: I’d have been a receiving a little extra satisfaction with the addition of a normal-to-me pantry staple: red wine vinegar, to my already non-visible-to-me bagel. I’m currently lacking the rosy-colored, sour, goodness in my kitchen, but not really missing it, today, because I enjoyed thoughtfully devouring the toasted doughy morsels, regardless. And, still I might eat another WITH red wine vinegar if I had one and some vinegar, just to help gastronomically balance the butter and oil fats I added to atop my toasty disc-like delicacy. <trying for no regrets>.
Alas! the snack is what I craved, without craving it, “directly”…
For me, bagels serve as nearly quintessential garlic bread specimens; superior to french bread, even. I swear it, honestly. The delicately dense, not extremely airy bread-stuff is amazing after having been lightly toasted, rubbed with a fresh garlic clove and treated with olive oil and butter. Yum!
Scoring, with or without the extra point, somewhat reassuring.
