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What would you like for breakfast, Johnny? Photo by Christina Waters.

What would you like for breakfast, Johnny? Photo by Christina Waters.

Dough is dear For decades this utterly Santa Cruzan home of firm, toothsome bagels and laid-back ambience has provided instant shelter from the usual storms of economic chaos, relationship entanglements and social justice meltdown. In other words, it's a place where the reliable, the cozy and the bagel all reign together. There is no guessing about the “Everything” bagel. It is just that. A landscape of every texture, seed and garlic you could dream of, complete with mouthfeel to mock a merlot.

Everyone has her favorite Bagelry fix. Mine is The Duke. First, because that was my grandfather's nickname. Second, because I consider it extravagant to put loads of cashews on anything, much less a bagel—and I love extravagance. Third, because it provides me with the coveted apple butter experience. Yes, my classic version of The Duke involves a raisin bagel slathered with cream cheese and apple butter—tart and creamy meets browned fruitiness—and then as many cashews as the tumescent hemispheres can hold (think sequins on a gown worn by J. Lo). I like my bagels very lightly toasted for this one. Here is an accessible, satisfying, non-elite food experience for $3.80. Thank you, Bagelry, for giving me yet another reason to relish living in Santa Cruz. At 320-A Cedar St., Santa Cruz; 1636 Seabright Ave., Santa Cruz; and 4763 Soquel Dr., Soquel.

 

Kale Salad to Die For   This comes from enlightened food fanatic Dee Vogel, who admits that she adapted the recipe from something she found in a Sunday magazine years ago. If you claim to love kale, this is your next favorite salad.

Kale Salad With Pine Nuts, Currants and Parmesan:

4 Tbsp dried currants
14 Tbsp white balsamic vinegar
2 Tbsp unseasoned rice vinegar
2 Tbsp honey
2 Tbsp olive oil
1-1/2 tsp salt
4 T pine nuts, lightly toasted
Parmesan cheese shavings

Take a couple bunches of kale (about a pound and a half) with center ribs and stems removed and leaves thinly sliced crosswise.

1. Place currants in a small bowl; add 10 T white balsamic vinegar. Let soak overnight, then drain (a couple hours is good enough if you are pressed for time).

2. Whisk remaining 4 T white balsamic vinegar, rice vinegar, honey, oil and salt in a large bowl. Add kale, drained currants and pine nuts; toss to coat. Let marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt & pepper.

3. Fold in some parmesan cheese shavings, (or grated parmesn) and shave a bunch more on top. Serve.

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