On most mornings breakfast at our house is not a gourmet affair. As a birthday treat, I allowed Hiro to have his pick in the cereal aisle which (because we do most of our shopping at Costco) resulted in the most ginormous box of Frosted Flakes. Therefore, the last month or so breakfast has consisted of Frosted Flakes for the kids and black coffee for me. The Professor usually has his Mason jar of tea—such a hipster—on the way out the door long before the kids get up. If I do eat it is usually a smoothie with yogurt, frozen fruit, and orange juice although recently I can’t get enough of this genius combination I learned from Kate.
Occasionally I’ll muster up enough energy after the kids go to bed to make something special for the next day’s breakfast, for purely selfish reasons I might add. I like there to be at least one day out of the week where I can feel proud of myself for serving my kids something other than a bowl full of sugar before sending them out the door. One of my favorite things to make is bagels. There’s something about the whole kneading, rolling, shaping process that helps me sleep better. It’s kind of like the adult version of rocking, pacing, and patting that gets a baby to drift off to sleep.
I wholeheartedly admit that I made this spicy version for myself. I did try to get my kids to eat them; gingerly slicing them in half and toasting to perfection before spreading with the blackened onion cream cheese, but they immediately aired serious grievances as to their missing bowl of processed sugar and corn. Their poor bagels sat untouched as they slung their backpacks on that morning but that was fine it just meant more pretzel-y goodness for me.