Thursday, March 14, 2013
A BRACE O’ BLARNIFIED BAGELS, or
EAT ME, I’M IRISH
Freshly-baked bagels, all ready for the Eatin’ o’ th’ Green: From left to right, Montreal Steak Seasoning, Black Pepper, Wasabi Sesame, and Dead Sea Salt. Traditional? Hell, naw.
Nothing says “Saint Patrick’s Day” quite like a mess of hot green bagels fresh from the oven.
You think I’m kidding? Saint Paddy himself would have loved these bad boys, and not just for their emerald hue... for it’s a little-known fact that he was actually Jewish. The main reason he chased the snakes out of old Eire? They were treif - not acceptable for consumption according to the ancient laws of kashrut.
While it may be a whole lot easier to run down to the Local Bagel and Smoked Fish Emporium for my Green Bagel fix, baking them myself is the only way to get the bizarre toppings I crave. Why have plain ol’ poppyseeds when you can have Montreal Steak Seasoning, Black Pepper, Wasabi Sesame, and Dead Sea Salt?
Yeah, I know: Saint Patrick’s day is March 17 - this coming Sunday. I like to think of this as getting a head start on the festivities.
Posted by Elisson at 11:02 AM
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I'm thinking those bagels would make some good Reuben sandwiches.
@BobG - Hmmmm, lessee. A Reuben is corned beef, sauerkraut, Swiss cheese, and Russian dressing, which is to say a glorified corned beef and cabbage sammitch. It's a perfect Saint Patrick's Day meal!
Bagel recipe? Please?
Here ya go: Bagels!
They look just great.
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