EVOLUTION OF LOX & CREAM CHEESE BAGEL EATING OVER THE WAIST-EXPANSION DECADES........




Through the decades, since I had my first Toasted bagel with creamed cheese and lox......the 'recipe' has changed to accomodate my slowing metabolism and fluctuating waistline......Now, I remove most of the doughy part....75%....of a cinnamon/raisin multi-grain boiled bagel, before toasting it to crisp the shell; then spread a way smaller glob of creamed cheese.....low-fat now.....into the 'canyon'.....and cover the toasty tanned surface with lox....that I now soak in water to remove some of the salt......and skip the salty capers........Still a tasty breakfast! Sorry, Harry Barron and Royal Bagel.....the times, they are a'changin'........the sparrows love the mass of doughy bagel centers, tossed from the kitchen door.....

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