Weekend!

This weekend I'm going to Penn State to visit some friends and eat at a State College eatery: Irving's. They serve bagels and good coffee. It's like a Panera Bread but I don't think it's a chain and I don't hate myself as much by entering the place. They also have a nice venue to sit, eat, and read your paper. Down the street there's a hippie bookstore named Webster's which probably sells cookbooks on the cheap so I'm going to check that out and hopefully find some deals. They also serve tea and biscuits, but I primarily go for the tea.

Besides having a good football and academic program, Penn State is known for its creamery. People, this is where the magic happens: ice cream, milk shakes, milk, chocolate milk, and CREAM CHEESE. They offer different kinds of cheeses but since cream cheese pertains directly to bagels it had to be capitalized. I plan to bring some home on Sunday and enjoy with a fresh batch of bagels hopefully that night. I made dough yesterday and it's currently rising in the fridge. Hopefully it's not used over the weekend.

As for bagel experimentation, I think it's important to nail down a perfectly shaped bagel and reduce the doughiness flavor of our first batch. Doing this will require hard work and concentration... and probably following directions to a tee. Once our bagel fundamentals are set in place, I'm confident we can develop a good and original bagel.