Note: This is a non sequiter-ish follow up to my post “Giving in to holiday food indulgences.” I wrote the posts together, but I held off on publishing this one because it seemed too nonsensical to place after my neatly structured list. Now that I’m staring at a kitchen that’s slowly filling up with “holiday food,” this post matches perfectly with incoherent and food-filled madness of the weeks ahead.
When I was in grad school, one of my professors once said, “There are only three kinds of bagels in this world: plain, poppy seed, and sesame.” Well… two out of three ain’t bad. But my dislike of poppy seed bagels (too many damn seeds to get stuck in your teeth!) reaches nowhere near the height of my abhorrence for blueberry bagels. Oh, I’ve tried to quell my hatred – just the other week I purposefully added two blueberry bagels to my grocery store stash just to see if my opinion had softened. Nope. They were still yucky. I think it has to do with the fact that they don’t taste at all like blueberries. In fact, I really don’t care for any baked goods that contain blueberries – muffins, scones, cookies, cakes, pies, even pancakes. Not only is the blueberry flavor never all that pronounced in these items, but it seems that they end up extra sweet to make up for that lack of taste. Plus, when you cook blueberries, they tend to disintegrate into mush. When I want blueberries, I want that extra-fresh *pop* of flavor that only comes from them being fresh. I can handle fresh blueberries in salad or on top of cereal or oatmeal. But in a bagel? Never.