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.
After several nights of wine drinking, Saturday brunch is all soft stuff.
Below are all the items used to assemble one’s custom bagel sandwich.
Olives.
Capers.
Butter.
Regular (Philadelphia) cream cheese.
Chive cream cheese.
Swiss and munster cheese.
Cucumbers and Motomara tomatoes.
Onions.
Lox. This nova lox was soft, delicious, and not all that salty. We really can’t get lox this good in California.
Chunky whitefish salad. Love it!
Pickled herring. I like this sweet fishy stuff, although it isn’t to everyone’s taste.
Bagels and bread.
Matt whipped up two frittatas, a spinach on the left and a smoked poblano pepper and goat cheese on the right.
Pancakes for the kids.
On the left, our host Matt is brewing cappuccino in the kitchen.
