Spazzmanda

Greetings humans! I am alive, busy, but alive.  Life is good. Planning a wedding, buying (and renovating) a house, a stressful (but rewarding) job… all my balls are in the air right now.

Which brings me to blog fodder. You’d think I’d have it in abundance. But, unlike other “brides”, I’m uninterested in discussing the details of the big day, the house is still pending so I don’t want to jinx anything. Knitting…. feh.

So I’m going to talk about food. Food is good. This right here is my favorite sammich (currently) inspired by a creation at Einstein Brothers.

Cast of characters: Cream Cheese, Capers (the bigger the better), Smoked Salmon (not pictured: Bagel of preference, a fresh tomato and a red onion- both thinly sliced)

Can I just say, the first person to open a decent bagel shop in Gainesvegas is going to make a killing? Go ahead and toast your favorite bagel. I prefer a whole wheat bagel, the more “authentic” the better, bagels should be chewy and delightful, but crusty. First, slather with regular cream cheese and then here is the genius part, put your capers in the cream cheese  so they don’t roll off.

Brilliant. Wish I came up with it. What is a caper anyways? Is it a vegetable? I don’t really know, or care, I just know I love me some capers.

 Now, top with a few slivers of raw red onion.

 HEAR ME OUT. I’m not really an “onion person” much less any kind of onion being served RAW. But this just adds something unspeakably divine to the amalgum of flavor sensations in the finished product.

Top with fresh tomato.

If it has been grown in your garden and has been freshly picked then bring it on.

Now crack open your smoked salmon. But beware, sometimes when you open a package of smoked salmon this happens:

Shall we go in for a closer look?

Moo-nanners is watching my every move. I’m suddenly very self conscious.

The finished product, all for me. (insert devious laugh here.)

Make for yourself, or someone you love, but mostly for yourself- be sure to put it on a pretty plate- and enjoy.