One of my favorite ways to start a lazy Sunday morning is by stopping at a local bagel shop that Mystic turned me on to.
Toasted salt bagel with smoked salmon spread.
That with an iced coffee from Dunkin’ Donuts.
And the Sunday newspaper.
Pure perfection.
And we have done that for many, many Sundays during the course of our relationship.
Except for the past six months.
Because I have trying to cut back on carbs.
Emptiness that just weighs you down.
In more ways than one.
Although it’s not nearly the same, I have somewhat appeased my cravings with a whole wheat English muffin or deli flat.
Toasted.
With a homemade spread.
Or schmear, if you will.
It’s satisfying and filling, without quite so much emptiness as a big fat bagel.
And as I very nearly caved in a “screw it, one in six months is no big deal” moment this weekend, I didn’t.
Because once you hop back on that train, it’s hard to find where it ends.
So instead, I visited the Thomas’ retail outlet and stocked up on whole grain english muffins.
And made this spread.
And all was right with the world.
Or the breakfast eating corner of it.
…
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