Pumpkin Bar Cookies
Oct. 13th, 2011 03:17 pmI’ve got some bad news, guys.
I’ve developed a flour allergy.
You see, in addition to baking things in my spare time, I also work in a bakery. Not a legits bakery, mind you — you know, where stuff is made from scratch and everything — but still a bakery, nevertheless. Part of my job is setting up the bread dough for the next day. The dough is already pre-shaped, and I lay it out on trays, put it on racks, and stick it in the walk-in refrigerator. One of the kinds of breads we have – kaiser rolls — has a lot of loose flour particles sitting around in the boxes, and I’ve been breathing this shit in for almost a year. A few months ago I started having intense sneezing and coughing sessions whenever I was setting up this particular dough.
Which is, you know. What a flour allergy is.
Some days are okay, with just a few sneezes and then it’s over. Other days, though — holy shit. Snot’s dribbling out of my nose and I’m sneezing five times a minute and I spend 10 minutes at a time in the back of the bakery, blowing my nose over and over and feeling like a huge pile of mucus-y crap.
I understand that this kind of allergy is common among bakers and people in the food preparation business, but it still sucks. I’ve even been considering getting a dorky medical mask to wear whenever I’m setting this dough up and seeing if that helps. That’s how bad it gets.
Don’t think this means I’m gonna stop baking, though! Fuck that noise, man. But after the fucked-up profiteroles from last time, I thought I should make something simpler again. Something I’ve made before but didn’t really get a chance to post on here — pumpkin cookies.
Some of you might remember last year, when I had that battle with the can of pumpkin while making pumpkin rolls. Happily, the tears and the fruitless hammering didn’t occur this time, and I was able to open the can of pumpkin by myself without having a mental breakdown.
Amazing! See, I can learn basic tasks like using a can opener. Take that, aluminum cans! Ha ha ha!
Continued @ Jackie Ruins the Cake
I’ve developed a flour allergy.
You see, in addition to baking things in my spare time, I also work in a bakery. Not a legits bakery, mind you — you know, where stuff is made from scratch and everything — but still a bakery, nevertheless. Part of my job is setting up the bread dough for the next day. The dough is already pre-shaped, and I lay it out on trays, put it on racks, and stick it in the walk-in refrigerator. One of the kinds of breads we have – kaiser rolls — has a lot of loose flour particles sitting around in the boxes, and I’ve been breathing this shit in for almost a year. A few months ago I started having intense sneezing and coughing sessions whenever I was setting up this particular dough.
Which is, you know. What a flour allergy is.
Some days are okay, with just a few sneezes and then it’s over. Other days, though — holy shit. Snot’s dribbling out of my nose and I’m sneezing five times a minute and I spend 10 minutes at a time in the back of the bakery, blowing my nose over and over and feeling like a huge pile of mucus-y crap.
I understand that this kind of allergy is common among bakers and people in the food preparation business, but it still sucks. I’ve even been considering getting a dorky medical mask to wear whenever I’m setting this dough up and seeing if that helps. That’s how bad it gets.
Don’t think this means I’m gonna stop baking, though! Fuck that noise, man. But after the fucked-up profiteroles from last time, I thought I should make something simpler again. Something I’ve made before but didn’t really get a chance to post on here — pumpkin cookies.
Some of you might remember last year, when I had that battle with the can of pumpkin while making pumpkin rolls. Happily, the tears and the fruitless hammering didn’t occur this time, and I was able to open the can of pumpkin by myself without having a mental breakdown.
Amazing! See, I can learn basic tasks like using a can opener. Take that, aluminum cans! Ha ha ha!
Continued @ Jackie Ruins the Cake
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