Fran, saw this today in the New York Times and thought of you. If you can't open it, I copied the instructions and can send them to you.
https://cooking.nytimes.com/guides/81-how-to-make-bagels?campaign_id=58&emc=edit_ck_20210124&instance_id=26317&nl=cooking®i_id=138191816&segment_id=50126&te=1&user_id=e9780a2975d524ea5ccf9db6d31ffffd [https://static01.nyt.com/images/2021/01/13/dining/13Bagels-a/13Bagels-a-superJumbo-v2.jpg]<https://cooking.nytimes.com/guides/81-how-to-make-bagels?campaign_id=58&emc=edit_ck_20210124&instance_id=26317&nl=cooking®i_id=138191816&segment_id=50126&te=1&user_id=e9780a2975d524ea5ccf9db6d31ffffd> How to Make Bagels<https://cooking.nytimes.com/guides/81-how-to-make-bagels?campaign_id=58&emc=edit_ck_20210124&instance_id=26317&nl=cooking®i_id=138191816&segment_id=50126&te=1&user_id=e9780a2975d524ea5ccf9db6d31ffffd> It’s immensely satisfying when you realize that a commonly bought item is easily prepared at home. Take bagels, for instance. This guide will explain how to make them, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe yields a dozen, and you’ll want to reserve an afternoon and the next morning to complete the process, making it an ideal weekend project. Just — please — don’t add raisins. (Watch Claire walk through the whole process on YouTube.) cooking.nytimes.com Kate Pinner Costume & Scenic Design Tech. Coord., Kelsey Theatre, MCCC 609-570-3584 [email protected]<mailto:[email protected]> ________________________________ From: h-costume <[email protected]> on behalf of Lavolta Press <[email protected]> Sent: Tuesday, December 8, 2020 7:31 PM To: Historical Costume <[email protected]> Subject: [EXT]:[h-cost] Checking in **External Email-Use caution with attachments and links from unknown senders ** I hope all members are well and safe. My husband and I have been sheltering at home since mid-March except for curbside delivery of groceries, a weekly trip to the UPS store to ship books and pick up our mail (there is no mailbox on our property), and walks around the neighborhood, which has very empty streets. My husband's brother and his wife usually come here for Thanksgiving and Christmas, but they are too cautious to do it now. I am annoyed that vaccine distribution plans seem more oriented to boosting the economy than preventing deaths and serious illness. Sacramento County is about to issue another shutdown order any day now because the ICU beds are almost full. Otherwise, I've been sewing (but not costumes), reading, watching costume movies, and working on my business. As usual, I saved up titles of costume books to receive for Christmas and put them on my gift list. I've been doing a lot of home baking since March, instead of going to bakeries. I finally mastered the crusty French baguette but bagels are an issue. If I make a rope and press the dough together, the bagels want to fall apart. If I use a biscuit cutter, the bagels want to fall apart. If I make a ball of dough and push a hole into the middle with my fingers, the bagels want to fall apart. Any suggestions? Fran Lavolta Press https://urldefense.com/v3/__http://www.lavoltapress.com__;!!BRDQHt5SRQ!egNTTqHLt7PgiIHlOiRcLJKX1-ucPdiXu8b1c8PKuXeyltWSAmJLmyUwweRw9JE$ _______________________________________________ h-costume mailing list [email protected] https://urldefense.com/v3/__https://indra.com/cgi-bin/mailman/listinfo/h-costume__;!!BRDQHt5SRQ!egNTTqHLt7PgiIHlOiRcLJKX1-ucPdiXu8b1c8PKuXeyltWSAmJLmyUwy8BJxVo$ _______________________________________________ h-costume mailing list [email protected] https://indra.com/cgi-bin/mailman/listinfo/h-costume
