Yom Kippur will start Sunday evening. I have found two good ways to cope with the inevitable low blood sugar and hunger grumpiness that strikes late in the afternoon. One is to have a good game plan for what’s for break-fast. Two, make it complicated, taking lots of prep time and therefore keeping me busy while the clock continues its slow progress towards sundown.
This year I will be making bagels and lox from scratch. The lox I am not so worried about, I have a few recipes and plenty of salt for the curing. I will find a nice piece of wild salmon later this week. The bagels on the other hand are a different story. I have made bagels on and off over the years and found that they are temperamental little beasts. One day they turn out wonderful, the next like hockey pucks.
More after the break