This post is a bit of a gratuitous post to pass the time during my holidays, while showing a bit how I leverage freezers as useful tools for day to day cooking and eating, and highlight how, beyond the strictly obvious (or conversely, as an example of the obvious, whichever you prefer ), my cooking efforts actually do fit into and serve everyday life — literally!
Yes, the breakfast shown at the end of this post is a very typical daily breakfast for me these days, barring the days, often on weekends or holidays, when I might choose to make other breakfast foods from my collection of recipes (or of course, something else completely.)
Note: I must confess that despite claiming to be a proud Montrealer, for these breakfast bites, I favour a commercial, industrially baked bagel typical of the fluffy, New-York style (here is my archive), instead of Montreal-style bagels (here is my archive).)
Making the Bagel and Cream Cheese Bites:
After coming home from the store and having bought bagels and a cream cheese spread flavoured with “herbs” and roasted garlic, I took out a cutting board:
A bagel slicer, basically a serrated edge attached to a wooden guide, and a table knife, were taken out:
A bag of commercially produced bagels, purchased earlier in the day, was taken out:
The bag clip was taken off the bag in order to open the bag of bagels:
The bagels were taken out of the bag:
The empty bag was kept and put aside:
A bagel was sliced (be careful, some industrially produced bagels may be partly pre-sliced):
… and the rest of the bagels were sliced:
A 227g (8oz) container of a commercially prepared cream cheese spread, in this case flavoured with “herbs” and roasted garlic, purchased earlier in the day, was taken out:
The lid was removed from the cream cheese container …
… and the plastic seal was also removed from the container:
The knife was used to pick up some of the cream cheese:
A couple of bagel halves were placed on the cutting board, and the knife holding the cream cheese was brought to them …
… and cream cheese was spread on one of the bagel halves:
The two bagel halves were put back together:
Cream cheese was spread on a few more bagels, and after spreading cream cheese on half of the bagels, the container was about half empty:
I continued to spread cream cheese on the rest of the bagels; I scraped the last of the cream cheese out of the container, and I spread the last of the cream cheese onto the last of the six bagels:
At this point, all six bagels were filled with cream cheese:
At this point, a clean knife was taken out, and a bagel was cut at a single point:
… and then the bagel was cut in two other places, resulting in three pieces:
The bagel pieces were placed back in the bag:
… and as I continued cutting up the rest of the bagels, I placed the bagel pieces in the bag:
… until all the bagel pieces were in the bag:
A tie wrap was taken out:
The tie wrap was used to seal up the bag again:
The bag of bagel and cream cheese pieces was placed in the freezer:
The next morning, I took out a bagel and cream cheese bite, and defrosted it along with a mini raisin bran muffin, made earlier in the week using my mom’s bran muffin recipe, a pickled egg, some cheese, and some peanut butter scooped from the jar:
Yummy!