What's for Dinner?: Pork Fried Rice

It just figures that our Korean exchange student would rather eat burgers than rice. Only took me a week and a half of loading up my new rice cooker twice a day to figure out that he'd rather eat potatoes....

This is the perfect dish to use up leftover rice and whatever else is hanging around the fridge.

Pork Fried Rice

1/4 cup peanut or vegetable oil
1 tablespoon seasame oil
2 cups slivered white onions
fresh ground pepper
4 eggs, well beaten
4 scallions, roughly chopped
1 cup frozen peas, rinsed to thaw
1 cup minced cooked broccoli or other vegetable
1 cup thinly sliced roast pork
6 cups cooked rice
1 cup bean sprouts, fresh if possible, well drained if from a can
1/4 cup soy sauce, plus more to taste

Heat the oils in a large skillet until shimmery. Add the onions and cook until the onions are wilted and limp but not brown.
Push the onions to the side and add the eggs. Cook until firm, breaking up into small bits as you go.
Add the scallions, peas, broccoli and pork and saute for a minute to warm and combine flavors.
Add the rice and bean sprouts and saute for another minute or two.
Add the soy sauce and toss to coat evenly.

Serve to 6-8 hungry people.

Clump Chicken Re-run

For all of you that missed this the first time back on Friday, July 18, 2008

Freezer Chicken

sounds great... not...

But it is!

I think this is so funny.......I just got an e-mail that thanks us for the clumped chicken recipe....from another clumped chicken fan,

Someone like me,

so now I am feeling fairly confident that at least one family has served this for dinner and lived to tell the tale, and considering our last minute revision did not make it into the column,
please be advised:

If your clumped chicken is thicker that 1.5 inches please allow more time for cooking. Should be common sense but who knows.....

If maybe you were smart and more prepared like Suzanne (she is so perfect anyway) you separated your chicken before you froze it this advisory is not really for you :)

I have the best intentions when I buy the 10 packages of chicken breasts but I typicallyend up shoving it all in the freezer and running to the next emergency that my life seems to be a continuous stream of.

Seriously Suzanne, both of our lives are crazy, you are just a much better detail person,and I am a bit jealous of that I might add :)

Your loving column partner R
Posted by The Frugals at 10:23 PM 0 comments
Labels: frugal feasts


Wednesday, July 16, 2008
July 16, 2008: Frugal Feasts Freezer Favorites
Frozen Chicken Breasts

- one half per person plus a couple extras-left , overs make awesome chicken salad.
2 tablespoons olive oil or a spritz of cooking spray like Pam
Salt and Pepper to taste
½ cup mayonnaise-more or less
½ cup breadcrumbs (made from 3 pieces of fresh bread or from a can-Italian style are nice here)
½ cup grated Parmesan (optional)
Preheat the oven to 350 degrees.
Smear or spray the pan with the oil and put in the chicken breasts. Don't worry about unclumping them if you have used the minimalist approach.
Season with salt and pepper.
Frost them with mayonnaise, using about a tablespoon per breast.
Sprinkle with breadcrumbs and Parmesan if using.
Cover the pan with foil and roast until the breasts are cooked through.
This will take about 30 minutes for the mashed and separated ones and more like 45 minutes for the clumped ones.
Take the foil off for the last 5 minutes to crisp up the crumbs, and serve hot.

Freezer Steak
There is a cut of meat that is known as the Butcher's Secret. We don't know what part of the cow it comes from, all we know is that it is tender, delicious and about $3.99 per pound. The actual name is First Cut Chuck Steak, Boneless. 3 pounds of steak should feed 8 people, but we need to warn you that it is so delicious and tender that it is hard to stop at one serving.
A half pound per person is a better serving size.
These too can go directly from the freezer to the fire.
Pull out the steaks and season with salt and pepper on both sides.
Throw them onto a medium hot grill.
Close the cover and leave them alone for 10 minutes.
Flip the steaks, close the cover and leave them for another ten minutes.
They will be perfect... medium rare.

Freezer Corn Salad
The hardest part of this recipe is finding the can opener. We specify shoe peg corn because it is crunchier and tastes more like fresh corn, but use what you can get.
3 tablespoons cider vinegar
¼ cup olive oil
½ tsp garlic salt or ½ tsp regular salt
one clove garlic minced
Several grindings of fresh ground pepper
1 can black beans rinsed and drained
1 pound bag of frozen "shoe peg" corn, rinsed under warm water to separate
1 red bell pepper, diced
4-5 leaves fresh basil or other fresh herb, chopped, optional
In a medium sized serving bowl stir together the vinegar, oil, salt and pepper.
Add the rest of the ingredients and stir to combine.

Stay Fresh Salad
The great thing about this salad is its longevity, it will last 2-3 days before going south. The secret is no wet stuff if you know what I mean.
We love to have a salad most nights and once again time is a big factor here. make it ahead a couple times a week, cucumbers tomatoes on the side and it is on the menu most nights.
1 bag of Romain hearts, usually three to a pkg. chop all three
1/2 bag of soy sprouts (look for the driest pkg of these) in the produce section the red package ,not the green which is bean sprouts ( the big market basket has these most of the time )
1 medium red onion sliced very thin
3/4 shredded cheddar cheese
toss well and serve, with your favorite dressing, tonight and tomorrow as well
Posted by The Frugals at 10:12 AM 0 comments
Labels: frugal feasts

Mad Men Cocktails: Shrimp Butter REVISED!

Robin and I like to pretend that we are all saavy with the interwebs and such but somehow I posted this without the actual recipe. I'd like to think my photos are good enough to stand on their own but......

Thanks to Alert reader Bonney for waking me out of my technological snooze.

Ahem...

Shrimp Butter:


There is not a better spread on the planet for sopping up excess alcohol. If Don Draper had a bowl of this and some rice crackers, he would hardly ever black out during sex.

The recipe comes from my mother in law, Jan, who has a seemingly unending supply of cocktail friendly noshes.

Shrimp Butter

8 ounces cream cheese at warm room temperature
8 ounces sour cream at warm room temperature
4 ounces of unsalted butter (1 stick) at warm room temperature
1 tablespoon Hot Madras Curry powder
1/2 teaspoon kosher salt
1/4 cup finely minced onion
1 green onion, finely minced, divided
1 pound small shrimp, cooked, shelled and chopped, 3 left whole for garnish

Blend the first three ingredients in a medium sized bowl with a rubber spatula. Add the curry powder, salt, all of the white onion and most of the green onion and beat well to blend into a uniformly yellow spread.
Gently fold in the chopped shrimp.

Scrape into a small serving bowl and refrigerate for at least an hour to allow the flavors to meld.
Garnish with the three whole shrimp and the reserved chopped green onion.

Serve with crackers. Rice are best, but you could easily eat this with a spoon.

Sweet Treat: Plum Clafouti

Clafouti, yo!

Not sure what the word means, but it seems to be a French version of a Dutch pancake--a thin and eggy batter poured over fruit in a buttered dish--and it was totally delicious with a big wad of vanilla bean ice cream melting over the top. Maybe Clafouti means ice cream delivery system...

or maybe Clafouti means easy...

Ingredients:

For the pan:
2 tablespoons soft butter
2 tablespoons granulated sugar

For the fruit:
About a pound of small plums, pitted and sliced in half
1/4 cup sugar

For the Batter:
3 large eggs
1 1/2 cups whole milk, or a mixture of milk and Greek yogurt
¾ cup flour
½ cup sugar
Pinch of salt

Preheat the oven to 375 degrees.
Butter a shallow 9X11 inch gratin pan and sprinkle with the 2 tablespoons of sugar.
Toss the fruit with the quarter cup of sugar and place, cut side down, in the prepared dish.
Whisk the eggs in a large bowl until smooth and lemony looking. Add the sugar and beat again. Add the milk and whisk until smooth. Add the flour and the salt and whisk until smooth and thick.
Pour the batter over the fruit and slide the dish into the oven.
Bake for about 25 minutes until puffed and set in the center.

Serve hot, warm or cold with ice cream or whipped cream.

Korean Chicken Bulgogi

This is supposed to be used as a marinade for beef, but chicken thighs were what I had....

They were delicious and I think our new Korean Exchange Student was happy...he ate several chickens worth...

Ingredients

6 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds, plus more for garnish
2 cloves garlic, minced
1 tablespoon white sugar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

8 chicken thighs

Whisk all the marinade ingredients together and pour over 8 chicken thighs. Let marinate for at least 4 hours, up to 24, turning occasionally. Grill over medium heat until done.

Garnish with additional sesame seeds.

New Frugal Feasts Column: Thank You!

Photo by Ken Williams for The Concord Monitor

Frugal Feasts: Two years, sixty columns, one near break up and a dozen chickpea burritos later and we would like to extend our most heartfelt thanks to our readers. You both rock!
We are seriously grateful.
Who would have thought that when Suzanne came up with the idea for a family friendly food column, pitched it to the good folks at the Concord Monitor, and then called up Robin to let her in on the plan, that two years later we’d still be speaking, still be coming up with new recipes to share, and most amazingly, that we’d still be able to show our faces around town. We are blessed.
We’d like to raise a glass of cheap Chardonnay to our readers and offer a toast of gratitude:

Thank you to the readers who allow us to dump our buckets in the food section every other Wednesday. Writing this column is cheaper and better than therapy and we’d like to think that sometimes we help our readers feel better about their own lives. Possibly because they know they are not alone in facing the challenges of tight budgets and odd but endearing children; probably because what goes on in the Fru Gals’ homes is smellier, more irritating and louder than in theirs.

Thank you to the readers who recognize us in the grocery store and do not call us out on the cartons of ramen, bags of cheesy poufs and embarrassing toiletries that fill our carts. We could bemoan the fact that no one recognizes us when we are showered and schlepping fresh produce and skim milk, but we understand karma and are simply grateful it’s never happened when our debit cards have been denied for insufficient funds.

Thank you to all the friends, and friends-of-friends, who have shared recipes and tips. We wouldn’t be nearly as good without your help and support. It truly takes a village to write this column and we are grateful that the natives are friendly.

Thank you to the lovely man who shouted to Robin across four lanes of jammed up carts at the in-town Market Basket that he loves Frugal Feasts so that everyone in the 5:00 crush knew that the woman in the ratty black pants and stained t-shirt was one of the Fru Gals. And thank you Sir, for reading the column. The Gals’ houses have thirteen men between them and no more than two read the column any given week. Maybe we’d have a better chance if it ran in the sports section, was more rib-centric or was nestled between Dilbert and Zits.

Thank you to the kind friend of Suzanne’s who introduced her to a political reporter from The New York Times and urged him to run Frugal Feasts in the paper of record as Suzanne silently turned purple and wished hard for a giant hole to open in the floor and swallow her up. It was a lovely, if mortifying moment.

Thank you to the folks at Camp Belknap who posted the recent summer camp column on the wall in the dining hall for all to see. It warms our heart to know that the good people who shockingly allow our boys to return year after year like us too.

Thank you for always asking us "What’s for dinner?" The Question, when posed by a reader, usually leads to a lively exchange about ingredients, short cuts and what’s on sale where. At home The Question garners the opposite reaction. "MOM! What’s for dinner?", when asked by multiple children multiple times daily creates a steady drumbeat of annoyance that will surely wreck our last good nerve. It’s no wonder our kids are not math geniuses. Most of their cerebral cortexes seem to be consumed with pondering what they will be eating for their evening meal.

They will ask The Question at six in the morning when we have yet to get even a single cup of coffee to our cobwebbed brains.

They will ask it as we stagger in exhausted from work.

They will ask it as we brown chicken and chop potatoes and rinse heads of broccoli.

They will ask it two seconds after asking it.

And the moment dinner is over, and their bellies are full, they will ask: "What’s for dinner tomorrow night?"

It’s a wonder any of them are still alive.

Thank you Concord, and please keep asking us what’s for dinner. We need to be reminded that people other than our children care about the answer.

Unfortunately we also need to be reminded to take the chicken out of the freezer.

Or not.

We have a great recipe for Clump Chicken!

And now you can also find us on facebook. Cheers!


The grilled pizza column we ran in July of 2009 was a perfect frugal feast: Cheap, delicious, and a little scary the first time. Here are three new recipes for grilled pizza that we love.

Pizza on the Grill
General directions:
This recipe works best on a gas grill with a lid and if you are flipping, it’s better to flip sooner than later.
Heat the grill to medium/low and let the grates heat up.
For each crust you will need one bag of refrigerated pizza crust and about 2 tablespoons of olive oil.
Spread 1 tablespoon olive oil on a cookie sheet. Take the dough out of the bag and stretch/pull it into a rough rectangle about the size of the cookie sheet. Place the stretched dough onto the sheet.
Pull the dough off the cookie sheet and drape it onto the grill grate, oiled side down. Close the grill and let cook for 5 minutes.
Top side of crust should look puffed and dry.
Oil with another tablespoon of olive oil and turn over, if desired (Robin flips her crust, Suzanne does not). Spread with the toppings and close the grill for an additional 5 to 7 minutes, while ingredients cook.
Slide pizza off the grill and onto a large cutting board using either a flat cookie sheet or a grill spatula. Cut into squares and serve immediately.
Each crust serves 3 generously, at a cost of $.33 each.

Red Pepper and Provolone Cheese Pizza
3 generous servings @ $2.00 each
Robin’s favorite two flavors come together in an easy pizza.
1 3 ounce jar roasted red peppers with garlic; drained and thinly sliced
2 tablespoons dried oregano
1 tablespoon olive oil
10 slices provolone cheese

Flip crust and scatter red pepper slices and garlic over the crust. Sprinkle with oregano and drizzle with the oil. Top with the cheese slices. Cover the grill and let cook until the cheese melts, no more than a minute or two.

Three Cheese and Scallion Pizza
3 generous servings @ $1.89 each

½ cup crumbled feta cheese
½ cup grated Parmesan cheese
¾ cup shredded cheddar cheese
1 bunch scallions, white and green parts, roughly chopped
1tablespoon olive oil

Flip the crust and sprinkle all three cheeses evenly over the crust. Scatter the scallions over the cheeses and drizzle with the olive oil. Close the grill cover and let cook until the cheese is melted, no more than a minute or two.

Megan’s Arugula and Olive Pizza with Homemade Crust
3 servings @ $2.29 each
We are including a recipe for homemade pizza crust because our friend Megan swears by it. Before you attempt this at home we should note that she has one child and an advanced degree.

Homemade Crust:
1 3/4 to 2 1/4 cups all purpose flour, divided
1 envelope Fleischmann's pizza yeast.
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm tap water (120 -130 degrees F)
3 tablespoons oil

Preheat oven to 425 degrees.

Combine 1 cup of flour, yeast, sugar and salt in a large bowl. Add the water and oil and mix until blended, approximately one minute.
Gradually add another half cup of flour and stir until a soft dough ball forms. Add more flour, by the quarter cup, if dough still seems wet and very sticky.
Sprinkle counter with flour and turn the dough out onto the floured counter. Knead until smooth, about 4 minutes.
Continue with the basic grilled pizza recipe.

Arugula and Olive Topping:
2 tablespoons olive oil
1 cup arugula leaves, roughly chopped
1 clove garlic, minced, optional
½ cup kalamata olives, pitted and chopped
½ cup feta cheese, crumbled
½ cup fresh mozzarella, thinly sliced

Sauté the arugula leaves and the garlic if using in the oil over medium heat until softened, 3-4 minutes. Spread over the pizza dough and top with the sliced mozzarella and the feta cheeses. Sprinkle with the olives. Cover the grill and let cook until the cheese melts fully, about 3 minutes.

Spicy Grilled Shrimp for a Crowd

The next time shrimp goes on sale, buy a few pounds and marinate them in this simple concoction.

Throw them on a hot grill for a minute or two and toss them onto a newspaper covered table.

There is nothing like a leisurely meal of peel and eat shrimp to get the teens talking a blue streak.

Make sure you have plenty of beer on hand for the adults. It makes the shrimp go down easy. And the confessions of the teenagers easier to absorb.

Spicy Shrimp Grill

To serve 6 people

4 pounds large (26-30) shrimp, shells on, heads off
1 cup Texas Pete or other hot sauce
Juice and grated rind of three lemons
4 cloves of garlic, minced.

Thaw the shrimp if frozen and place in a large bowl or a gigantic Ziploc bag. Add the rest of the ingredients and let sit in the fridge, turning the back or stirring the bowl several times over 12 hours.

Drain and place on a grill heated to medium. If you don't have one of those special grill baskets, simply place a large cake cooling rack on the grill and spritz with non-stick cooking spray.
Add the shrimp and cook for no more than a minute or two, turning a few times.
Serve with additional hot sauce.

Coppertone

Remember this?

This sign still hangs in front of the Rexall Drug Store
on Ocean Boulevard in Hampton Beach New Hampshire.

Not much has changed....

one of the many reasons I continue to drag my family there

year after year for our family vacations.

As well as for the great beach, deliciously good 'n greasy beach food,

and the best people watching this side of the Mississippi!

Another Reason Why I Hate Dogs

Thanks to Heather Armstrong for posting this on Dooce....




I think the Bach Prelude makes it work.

Sweet Treat: Quick Crisp

The way I see it:
If the peaches come from a local farm but I use a bag of Betty Crocker Oatmeal Cookie mix to make the crust, then on balance I am still a Good Mother and Responsible citizen.

Right?

I had some peaches sitting on my counter that were besieged by fruit flies and since they came from the farmer's market they were far too good (and far too expensive) to wind up as insect food, so I sliced them right up and tossed them with a pint of blueberries and about a quarter cup of sugar and a few gratings of fresh nutmeg in this shallow dish that someone left at my house a few years ago. Robin?



Tate then tore open the bag of Betty Crocker Oatmeal cookie mix and added the egg, stick of soy margarine I mean butter and a tablespoon of water and mixed the hell out of it.

He dropped it by the tablespoon on top of the fruit:




And we baked it at 325 degrees for about 40 minutes--that is a lower temperature than called for on the cookie mix, but we wanted the fruit to cook and soften, and if we had put this in the oven at 350 the crust would have been cooked in about 15 minutes and the fruit wouldn't be bubbly.





We served it hot with a gigantic scoop of Cumberland Farms Premium French Vanilla. Which was surprisingly good, not to mention $3.99 a half gallon and an easy acquisition when I went to serve dessert and found the empty carton of Edy's that someone had thoughtfully placed back in the freezer.





And I ate the leftovers at midnight in my undies by the forkful in the lovely blue glow of the open fridge.

Nutritious! Delicious! Classy!

A Classic Cookbook Returns? For the Fru Gals Peg Bracken's I Hate to Cook Book Never Left!

Oh New York Times, why you be hating on my Peg Bracken?

I am a loyal subscriber, and how many of those do you have left? Seems like nearly everyone has downloaded the free App onto their iPads and saying screw that to the 800 bucks a year it costs for home delivery. But not me. My second most favorite part of the day (next to the moment the Chardonnay splashes into my glass) is digging into the Times and a cup of coffee before I have to become the wife/mommy/housekeeper/laundress/cook.

So this morning, when I saw the little Hillary Knight drawing in the skybox on A1, my heart swelled and I scrambled to get to the article about the re-release of The I Hate to Cook Book.

But did the writer mention the dry and breezy wit of our Peg, like here where she explains why these recipes are worth the time and trouble?



Or the recipes that kids and darling husbands shovel in so fast we are sometimes afraid that they will choke on their forks?




Or the Hillary Knight drawings that are whimsical and amusing and as light as the sauce on the Lovely Lamb Shanks?

No.

We get this tiresome quote:

Julie Peterson, 41, who writes the blog Booking Mama, made Chicken-Rice Roger for her husband, Matthew, and two children, Hayley and Joshua. But she balked at the canned mushrooms — “they were completely slimy,” she said with disgust — and used a soy-based margarine instead of the half-stick of butter that the recipe called for. “I did make it a little healthier, but I think I may have ruined the taste,” Ms. Peterson said. “I enjoyed the wit of it more than the recipes.”

Soy-based margarine? No mushrooms in the Chicken-Rice Roger?

Our Peg is rolling in her grave.

Possibly as hard as Robin and I are rolling our eyes.

Salad Bar

Time: 4 o'clock

The chicken was frozen
and
they would be circling soon....

Time: 5 o'clock

I grab all the fresh salad fixings
and

chop, chop , chop...

The chicken continued to cook...

Sliced up the cukes, added a bit of salt and pepper...

Fresh steamed green beans from the night before...

a little bit of white balsamic vinegar

yum

And of course the sweet cherry tomatoes,
a drizzle of olive oil,
a clove of minced garlic...

delicious

Light and refreshing, easy and satisfying...

time: 6 o'clock

A patient husband...

Just one more snap....

Ta Da!

The Salad...

Time: 6:45

Finally...

a beautiful roast chicken

Dinner is ready for tomorrow!

CSA Recipe Idea: Corn Salad

We've taken out a second mortgage to pay the bills I've run up at the various farmer's markets and veggie stands around New Hampshire. No price is too high to pay for perfect corn, and we've been feasting on Dimond Hill corn, buying ears by the baker's dozen.

We've had so much that last night there were three ears left over, a new experience over here at Chez Ellinwood. Usually there are knife fights over the last ear, and I've been known to snap that one into thirds in a poor effort to assuage the masses.

The funny thing is most of these children hate corn off the cob, and every other vegetable for that matter. I think they put it in the same food category as orange soda, which they think should totally count as a fruit.

Screw golden rice and its beta carotene. We need to devote our scientific resources to developing peas on the cob, and green beans on the cob and spinach on the cob. My kids would probably eat all of that. Insert your own genetically modified joke here.

I took those three left-over ears, sawed off the kernels and made the most scrumptious salad. I'm hoping there will be enough left to serve as a side dish tonight at dinner, but I'm not holding my breath.

Corn and Bean Salad
6 servings

3-5 ears left-over corn on the cob
1 ripe, medium sized tomato
1 15 ounce can black beans, well rinsed
1/4 cup cider vinegar
1/2 cup corn oil
1 tablespoon sugar
1/2 teaspoon kosher salt
1 small clove garlic, minced
fresh ground pepper to taste
handful of fresh basil leaves, stacked, rolled and slivered.

Cut the corn off the ears and combine with the tomato and the black beans in a medium sized bowl.
Whisk together the vinegar, sugar, olive oil, garlic, salt and pepper and pour over the corn mixture.
Toss gently.
Garnish with the basil.

Cheeseburger Deluxe

When I was a kid I lived just a short bike ride from the ocean and as a teenager one of my favorite things to do was to hop on my bike and ride down to the beach for the day with friends.

If the stars aligned and I had a few bucks I'd purchase a Cheeseburger Deluxe
wrapped in foil from the local hamburger shop.
Oh. So. Yummy.


I've recreated my childhood favorite and it is just as good as it was so long ago...

My Ben loved this warm delight.

Good to the last bite!

The best thing about this burger is that can be made ahead of time with leftover cheeseburgers.

Seriously~

No problem!

When you're ready for a Cheeseburger Deluxe:

Reheat your burger in the trusty microwave for one minute

Smear mayo on the bottom of the bun (or toasted bagel pictured here)

Nestle in the hot burger...

Top with your favorite cheese slice.

I'm partial to Provolone but American Swiss or cheddar would be great too...

Squirt a good sized ring of prepared mustard

A tablespoon or so of sweet relish,

A thin slice of red onion....

And top with the bun.

Or bagel.

Get it right into some aluminum foil and pack it up for the beach or whatever great adventure you are headed out on.

They won't stay hot but pretty warm and oh so perfect.

Trust me on this one.

We Have a Winner!

Picked entirely at random from the overwhelming number of entries we got in our Betty Crocker Hostess Cookbook giveaway!

Frugalfan, and her award winning comment:

Love Mad Men...it makes me nostalgic for the good ol' days in NYC. I must say Peggy wins my vote. i give her credit for putting a crack in the glass ceiling! We'll be chilling the gimlets and tuning in on our black and white Zenith.

Thanks frugalfan. Contact the Fru-Gals to arrange delivery of your cookbook!

Hot Bagels

Yes, I'm from Jersey.

No, I won't tell you what exit.

Suffice to say that my homeland is filled with places like this:





Unassuming little storefronts that make and sell the most scrumptious food on earth. Not to mention Italian restaurants set up in people's living rooms with four tables and red sauce that would make you cry.

Hot Bagels, on River Road in Fairlawn, has four guys in the back who hand twist and boil each and every bagel. On a Saturday or Sunday morning you could wait 45 minutes to be waited on by a surly teenager who makes the Soup Nazi on Seinfeld seem like Paula Deen.

But oh the bagels....



My heart was in my throat the entire 25 minute trip down there from our hotel in Woodcliff Lake last Saturday morning at 6am, worried that Hot Bagels would be out of the spectacular and oh so elusive raisin bagel.

The twisted wreck of infrastructure that forms the intersection of Routes 4/17/208, not so much.




As a special treat for both our readers, I've equipped the photo above with John Water's Odorama. Just scratch the bagel and lean in real close, hon.





Mmmmmmmm...