Bageling

Bageling: A term used to describe why my kitchen is covered in a fine mist of flour.

It's no secret that I love to bake. As a child I can remember perching on my Aunties counter top watching her pour white fluffy flour into huge glass bowls, gently she would hollow out the center with her knuckles. Next she would crack two large brown eggs into the hollow, they would plop and jiggle slightly before coming to rest.

There is something so comforting about turning dough onto a lightly flowered surface and kneading it into a shiny soft ball. Waiting patiently while it rises and so you can punch it down and shape it into a nice loaf or cut it into strips and braid it; it can be patted flat, coated with olive oil and topped with oregano, garlic and Parmesan cheese. Oh and then when it bakes....the most amazing aroma fills the home! I really enjoy the peacefulness of bread making.

However, there is a new carb is in town! I introduce to you the bagel. Not the bagel you can get sitting next to the eggs at the grocery and not a bagel that is light and fluffy and is really just a roll with a hole. I'm talking about a real bagel.

A chewy delicious bagel, with a brown crunchy crust. This type of bagel is hand rolled, yeast risen, boiled and then baked; this bagel is a meal.

So lately I spend my free time bageling. I knead dough and dance; I knead dough and pray; I knead dough and sing silly songs.

I need dough.....