Part of the tradition for the ThanksGavin weekend of gluttony is a Saturday deli brunch. As we celebrate in Philadelphia, we have access to all sorts of great deli and the like.
This year, we’ve moved to a new location for Salty Saturday, namely my cousin Matt and his wife Andrea’s house (they just moved in this year).
A bagel brunch begins with great bagels!
And fresh Nova lox of course. This was hardly salty at all.
Two kinds of herring, creamed and pickled.
On the right is the chive cream cheese (which I prefer).
And in the center the regular. On both sides are whitefish salad. This particular blend has no mayo, and is merely smoked whitefish. Given the freshness of the fish it’s particularly delectable.
Cream cheese alone doesn’t pile on enough calories, so munster and aged cheddar are key.
Plus the condiments. Red onions, cucumbers and heirloom tomatoes.
And farmhouse eggs from the coop plus a homemade fritata.
And the all important cappuccino. Matt is a whiz with the machine.
The whole plate, partially under construction, can be seen here. Yum!
For dessert we have homemade cinnamon buns.
And the return of the poached pears (along with a new — smoother — batch of chocolate sauce).
Too much goodness. Fourth meal in, I’m beginning to feel it. We have a long drive after this so I grabbed a liter of water to balance out the salt!