I liken my pre-film festival routine to the nesting expectant mothers do before their babies arrive. The weekend before the Festival is always the same for me. I hunker down, clean the house thoroughly, hand wash all the clothing I’ve not taken time to take care of, mend clothes and make lots of meals in preparation for being gone all day every day for 11 days in a row. I deal with enough surprises during the Festival that I don’t want to have to think about what to eat or what to wear every morning when I wake up. And even though I tend to hang back when celebrities are around, in the event I bump into Martin Sheen this year I really would like to be presentable.
When I’m gone all the time, Regan has to take care of the house and Jack on his own, which he’s more than capable of doing. However, I get so mentally exhausted during the Festival he has to take care of me too and so I like to make everything as easy as possible for him ahead of time. In addition to a fall stew and broccoli with curried quinoa for lunches and dinners, I decided breakfast sandwiches were in order. I discovered we had everything on hand for bagels using this recipe, substituting a tablespoon of molasses in the boiling water instead of a tablespoon of sugar. However, upon doing further research while my bagels were baking in the oven and not looking so picture perfect, I decided that I’ll be using this recipe next time. I think the higher gluten content in bread flour will help with the elasticity in the bagels and make them look more like what you might find in the store and not the reject pile.
These certainly aren’t as lovely as I hoped they’d be, but they were fun and cheap. With the addition of an egg and a slice of cheese, the two of us have breakfast for an entire week. And a breakfast sandwich is going to treat me a lot better than that box of Milk Duds and container of popcorn that sits and taunts me day after day at the movie theater.
Take that, movie theater food. I’m going to win this battle this year.