But on the way in my head: it can't be just bagels. So I detoured to Trader's to make some slaw - and not just slaw - but an edamame and cilantro inflected slaw, with organic cherry tomatoes. Now that that's out of the way, what to put on top of "the" bagel?
Since my trip to Taiwan and Greece last fall, I haven't had my all-time favorite Russ and Daughter's inspired topping of chives cream cheese, wild salmon belly, hard cooked eggs and capers - and that's exactly what I did.
In the city, the Nordic cuisine is hot; in fact at Grand Central, in the Vanderbilt Hall, the whole space is dedicated to "the great" northern food - home of the open-faced rye bread with herring and pickles sandwich. This is the inspiration to my plate - en masse.
The fruit and cheese plate here has nothing to do with this morning's run. In fact, this was breakfast a couple of days ago when I was out of bread - save fruits, aged edam, dried cranberries and half of the chocolate cannoli from Frankie's on 1st I had the night before. I always mention grapefruit on my blogs - and here she is, in case there's any doubt.
It's not quite as spring yet in New York, but everyone's ready for a new season. The grey city needs color. The painter David Salle said that a color is revealed its beauty against another. It's about time.
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