|Bagels: Not available right around the corner, unfortunately.|
|Contrary to what the brand may state, the cream cheese is not "suki." Haha.|
|Top: Sponge for Peter Reinhart's Bagels fermenting. Bottom: Budget Bytes bagel dough|
|Budget Bytes bagels after second rise|
|Sesame Bagels straight out of the oven|
All I can think of is this: I don't know when I'll be going "home" to America. And to be extremely honest, I don't know where home is. I wouldn't go so far as to say that China is my home, but I would say that living with the expectation and to want move on as quickly as I can to the next thing--simply because I'm not comfortable--is no way to live at all. And so, even if it takes 24 hours of proofing and a few minutes of boiling and baking, we do our best to make a home here with what we have.
And in the meantime, I've also learned new things to add to this whole idea of what "home" is. Like putting peanut butter and tomato slices on a toasted bagel. Yeah, it sounds crazy, but you'd be surprised at how incredibly tasty it is!