Jeanette

A long time ago I worked for a non-Kosher Jewish deli called Munch-a-Bagel (I was the fry cook). Best bagels and bialys ever in my life! Marge & Leon Rich--fed everyone with love. I like Chef John and we make a lot of his food. It never disappoints! Taste--comparatively to Leon's-- was excellent. The texture perfect. Mine look too popped up. Next time I will make the dough much flatter before putting it in the oven so they will be more like a NY bialy. It could be my oven or an altitude thing.If I may mention... the perogies. We boiled and then fried them. You could use those tasty treats as weapons--people will do anything to eat those! Thank you Chef John, love you!

I made this for the second time tonight. The whole family really likes it. I put it in the little mini-loaf pans so we can share.

I doubled the recipe..it expanded over the pan, looks like a deflated souffle, the droppings on the bottom of the oven floor CAUGHT FIRE. Martha, Martha, Martha. I am a little disappointed here. I will have to channel my inner pre-diabetic PAULA and serve it with vanilla ice cream and whipped cream. Maybe some powdered sugar on top. Or I could make a nice caramel sauce. I will not be deterred!