Totally unintentional but I ended up having the most "Jewish" weekend ever. And by that I mean I did two things. First on Saturday, me and some wonderful med school friends headed over to Shapiro's delicatessen for lunch. Oh gosh guys, the cutest cafeteria I've ever been to. When you walk through the doors you kinda just have to do a 360 and take it all in. In one corner they have all the bakery items, which include classic jewish pastries like rugelach and hamantaschen alongside good old american treats like chocolate chip cookies and whoopie pies. Against the wall is a huge line where you walk down and tell the people on the other side what kind of sandwich you want and can grab tons of a la carte items like deviled eggs, fruit, and desserts like rhubarb and boston cream pie. You use lunch trays to carry everything you want, which just had me all sorts of in love. And the sandwiches. Omg. The corned beef was incredibly salty in the best way, and the rye bread was fluffy and the whole thing just tied together perfectly with the yellow mustard.
Then this morning, a couple of the two most beautiful girls I know, Aava and Amal, came over for some bialy baking! For those of you who have never heard of a bialy, it is roll that is really similar to a bagel, but with a couple of key differences: 1) the bialy is only baked, not boiled like a bagel, and 2) the bialy has an indentation rather than a hole in the middle, allowing you to fill it with delicious fillings (traditionally, you fill it with caramelized onions and poppyseeds). Amal, Aava, and I were all exposed to the wonders of the bialy during our undergrad years in beautiful Bloomington, at a local bagel shop called Bloomington Bagel Company (aka BBC). That place was heaven on earth in the form of fat, fluffy carb-licious bagels with schmears, bialys, and pastries like almond croissants and sugar cookies. It's one of those establishments that I will always think of when I say the word "Bloomington."
This was also a good chance to put in a medfeature + 1, since Aava goes to school here with me and Amal is here on a rotation for her speech and hearing degree! It was fun interviewing these ladies, baking bialys, and eating pretty much all of them as soon as they came out of the oven. My interview with these two beauts is below!
An interview with Aava and Amal:
To Amal: So why bialys?
Amal: When I think of Bloomington, I think of BBC. Whenever I would go, my order every. single. time. is a lotsa lox bagel sandwich plus an artichoke gouda bialy. So I end up paying like $16 for breakfast, but it's totally worth it.
To both: So what is your outlet? What do you do to de-stress?
Amal: Eating while I Netflix.
Aava: A short 30 minute break with a light-hearted TV show is the best for me
To Aava: Word has it you're commonly known as the MHS English Student of the Year. Do you have a favorite medical school term?
Aava: Yeah, I like "psamomma." And "mumur," because "murmur" sounds like a murmur which is an onomatopoeia, another word that I love too.
Tell me a fun fact about yourself!
Amal: I don't have anything cool about what I can do, it's more what I can't do. I can't wink, whistle, or snap. I guess I can juggle.
Aava: I dunno, I always say I don't have a middle name. I also say my older sister and I are less than a year apart.
What's your favorite dessert?
Aava: We're savory people.
What is one thing you cannot live without in your ktichen?
Amal: Soy sauce. I put it on everything.
Aava: Coffee maybe? Yeah, coffee.
It was a perfect Sunday morning! Aaaaand that's a wrap! Thanks guys, hope your weekend was swell.
Bialy recipe from The Kitchn, for fillings we used cream cheeses and added artichokes and shredded gouda to one, and then added red onions, and bits of lox to the other, and topped it with tomatoes, red onion, capers, and (of course) more lox!