Caraway, Pumpkin, Fennel and Dill

The alms man found a half-eaten bagel in the dustbin behind the Waymart proper. The Van Pelt’s were bagel people, each member of the family having devised they’re own manner of preparing and eating a bagel. Eloise cut hers sideways at a slight angle, preferring her halves lopsided and off-centre. She fancied whole wheat bagels with seeds: caraway, pumpkin, dill, fennel, poppy and muesli. To the halved bagel she added a slice of Muenster cheese and wedge of pickle, sometimes finishing with a slice of tomato, on top of which she gingerly placed a dollop of sour cream. He father preferred his bagel with cream-cheese, extra-virgin olive oil and a gherkin. (Her father discovered a small out-of-the-way deli that carried sweet gherkins, and bought a jar each and every week without fail). Her mother abhorred bagels, plain or seeded, and refused to sit at the table when one was being eaten.