And a grand one it is. Here’s why: one of the last things I did before leaving NYC yesterday was have brunch at Barney Greengrass. Then I stopped at H&H Bagels and stocked up on hot, fresh, just out-of-the-oven rounds and schlepped them on the plane (along with a loaf of “real” rye bread and a huge kasha knish from Barney G’s). When I toasted a bagel for Nate before school this morning, I said, “Enjoy it! And pay attention because that is what a bagel is supposed to taste like.” Then, a few minutes ago I toasted one for myself. Eating a great bagel at home is a thrill, but I’ve got to be honest: it’s not the same as eating one at Barney Greengrass, where they’ll hook you up with belly lox and a schmaltzy piece of kippered salmon with all the trimmings:
Here at home, I had some cream cheese on hand but alas, no lox — belly, or otherwise. Nor kippered salmon. But in a lightbulb-moment it dawned on me: I did have some ikura (salty salmon roe!) from Seattle’s own Loki Fish Co. in the fridge:
Delicious! More about the trip, later.