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.

For the second year in a row, the location is the house of my cousin Matt and his wife Andrea. They’ve picked up a lot of the load, having also tackled the Friday Night Feast.

The main event for Salty Saturday is bagels and cream cheese the Philly way.

Capers and olives.

The third return of the olives and artichokes from Thursdays night.

Hard boiled eggs, elegantly sliced.

Parmesan and red onions.

Cream cheese with scallions.

Regular (boring) cream cheese.

Munster and Jarlsberg (swiss).

Tomatoes and cucumber.

Creamed herring.

Pickled herring. I like this sweet fishy stuff, although it isn’t to everyone’s taste.

Chunky whitefish salad. Love it!

Lox of course.

Bagels, including the amusing black and whites.

Toasted.

Here is my plate, with a bagel or two under construction.

I like cream cheese AND munster under my fish.

I’m also going to cheat and show these breakfast items that Matt whipped up on Thanksgiving day, including this frittata.

These amazing challah french toast.

And this sausage from the old school sausage make downtown, Fiorella’s. This place has been making sausage the same way since 1892!

Plus syrup that can go on BOTH French Toast and sausage. I love syrup on my sausage.

Oh, and fruit salad.

The Salty Saturday in progress.

For more ThanksGavin dining, click here.

Miriam says “wow!”