Bagels, matzoh and salmon au four

I was on the Plateau Mont-Royal this afternoon, so dropped by Fairmount Bagel to pick up some fresh out of the oven bagels. Unlike bagels you get from the grocery store (or anywhere, if not a bagel shop), those ones are crisp on the outside, doughy on the inside. A Montreal delight at its best (what are those NY bagels anyways?).

At the same time, I got a slab of matzoh, as I was intrigued by the menu sign, again. Got the sesame-covered matzah this time (last time, I believe it was garlic-flavoured), and finally connected the dots, realizing that this was the food item eaten by Jewish people during passover. Rob from CTF, and then non-Jewish people, understandably, occasionally brought some with them as a snack, with a dip too, perhaps. I've seen some at the Cosco last weekend (gawd, they even sell those bamboo-in-a-pot lucky charms), but it came in multi-family pack, so we didn't get it. However, the matzoh I had seemed darker (not white with a roast aspect, but just overall brownish) than the one I usually see. For $1.40 apiece, it's a premium, but definitely worth the try (it has roasted sesame, is slightly salted, and crisp, mmm).

During the weekend, my parents delegated me to cook for the family. I've never been so sollicited for my cooking abilities (:D) in my entire life, as, when I usually want to cook, I simply hijack the kitchen. So, I went for an oven-cooked salmon with lemons and rosemary... which is what it is: in a deep platter for the oven, place a piece of salmon, slices of lemon, rings of onion, salt, just a bit of olive oil to prevent sticking, butter for the taste, fresh rosemary, and water to prevent drying/burning. Put to oven at 400C for about 10-15 minutes, and voila! I chose rosemary, and it could've been tarragon as the herbs packaging suggested for fish, but I always remember the time my aunt used branches of fresh rosemary for a barbecued fish (white-fleshed) in an olive oil marinade that we had a few summers ago, which was so good.