I know I haven’t been blogging for over a month. But trust
me, I do have a reason—this past month has been crazy, well, in a good way.
Back in June I moved from the East Coast to the South and I felt the pain of
moving across states: it is NOT easy, absolutely not! And last month, I moved
again. This time from the very South all the way to the West Coast! Wait, that
is not the whole story—I stayed in a rented apartment for a week but wasn’t so
happy about its kitchen, so I just moved into my new apartment with a nicer
kitchen this morning! Finally, phew! I’m not sure what’s gonna happen three or
four month later with all the changes I will have with job-hunting but at least
for now I am DONE with moving!
I mean it. Especially considering I also took quite a trip
back to Maine and flew across country several times during this period. This
pack-unpack process seems never gonna end, making me want to settle down so
bad. It also leads me to realize that one of the reasons I love cooking is
because of the serenity it offers—I need to be able to feed myself and people I
care whenever I go.
Before this huge move, I spent a week cleaning my pantry and
fridge and ended up making a lot of food. Of course I wasn’t able to finish all
of them (I only had two of the pesto bagels I baked) so I gave most of the food
to my friends and dear roommate.
Given that I’ve made plenty of sourdough bagels before, the only trick I played this time was adding
a cup of freshly made pesto to the dough and knead them together well. For any
of you who have basil plants, you know why I tried this recipe—it’s basil time
of the year and I simply had too much fresh basil to use. Plus, homemade bagels
are so much better than store-bought ones and they are fairly easy to make!
Method A: poke a hole in the dough and roll it using two hands.
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