We had home made bagels lately.

Home made. By us.

Well. Not us.

Home made by Laura.

I had nothing really to do with making them.

Making bagels is pretty interesting.

When she does it, she leaves the dough out overnight.

There were a couple that crashed. They were not fluffed up as much.

When they came out of the oven, they were the chewier, lankier kind of bagels.

The kind of bagels you get in Montreal.

The other, puffed up ones were more like New York bread rings.

There’s something quite wonderful about a chewy bagel. One that either hasn’t fully risen or was smacked down a bit too often.

Sure, they’re tough to bite into.

But there is something really satisfying about a chewy bagel.

In our lives we have different bagels.

Some are puffed up forgettable bread rings.

Some of our other bagel experiences didn’t turn out like that. They were a bit more tough. The came out chewy.

And?

Are likely more satisfying in the long run.