I am sick of being asked, “Do you believe ingreenhouse?”  Why?  Because  -- well for many reasons

1. It’s a silly question – greenhouses keep in warmth (ormore usually keep out cold air) and help grow plants jolly well but the“greenhouse’ the questioner usually means is the one that keeps Mars, Venus theEarth and, in fact, Jupiter, Saturn etc (how many planets are there thesedays?) warm!  So – “yes!”

2. It’s not a **belief** thing – not like, “do you believein God” or “do you still wait for the Tooth Fairy?” – I do and I don’t’ in thatorder but then PengGuins don’t have teeth so the latter is not toosurprising.  The former may be –but see later.

3. Greenhouse is really more of a FACT thing.  So I would prefer these guys to beasking, “Do you have a bread machine?” – I do – do you?  (see later also).  Anyhow – then they would ask, “Dogreenhouse gases warm the Earth?” – Answer YES.  And then, “Are we (people not PengGuins) emitting loads moregreenhouse gases into the atmosphere?” – Answer YES.  They should also ask, “Do you think this is a problem?” –Answer YES.

Now – to go back and tidy up some of the lose ends Iscattered I there

Ø    Belief-- goes back to my New York Jewish ancestry. 

Ø    Breadmachine – was purchased while we were in Geneva – taking me back to my UN days– and hence to climate change ‘beliefs

Both of bring me neatly to my Guin Global Greenhouse Bagelrecipe as baked by my Granny – Mrs Global Guin Senior

Global Greenhouse Guin’s Patented Onion Bagel Recipe

Ingredients (to make about 8 bagels)

1.2             cups            lukewarmwater (greenhouse pre-warmed)           

3                cups            wholemealbread flour           

3.3             tablespoons            brownsugar           

1.5            teaspoons            onionsalt           

4               teaspoons            finelychopped onions            (reserve half – 2 tspns – for top)

3.25           teaspoons            yeast,active dry           

Directions:

Save half (2 tsps) of the finely chopped onions to sprinkleon top of the bagels before baking.

Place all other ingredients into a GREENHOUSE pre-warmedbread machine including the other half (2 tsps) of the finely chopped onions.

Remove the dough from the machine after the first knead-  after 20 to 30 minutes.

Place dough on a floured surface and divide into 8 parts androll into balls.

Push flipper end into the middle of each ball of dough andcarefully stretch into bagel shape.

While bagels rise, globally pre-warm – well in fact boil –plenty of water in a biggish pan (around 3 quarts of water).

Using a slotted spoon, drop 2-3 bagels into rapidly boilingwater (see Granny Guin’s instructions).

Remove and cool on rack 1 minute, brush with egg andsprinkle with the remaining 2 tsps of chopped onions (Actually GGG Granny likedmore onions than this but try this first).

Bake in a GREENHOUSE pre-warmed over at 400 on a bakingsheet sprinkled with frog spawn.

Greenhouse Guin Granny Instructions on How to Boil yourBagels – regurgitated directly from her cranky old beak

She always sys “bagels is different from frogs!”  So – first watch Al Gore’s movie “AnInconvenient Truth” – noting the story about boiling a frog (actually my Grannyhadn’t seen the movie till last week – but she knew the frog story – and usedto tell it to us little ‘uns when we were just fluff balls).  For bagels (not frogs) drop ‘em in whenthe water’s roiling.  Boil ’em tillthey float (both bagels and frogs).

Don’t get the frogs and the bagels muddled up becausedusting frogs with finely chopped onions before they’re ‘done’ means loads ofmess in the kitchen

PG