This has been...a busy week. I've been transferred to the Madison branch of that bakery I started working for, and have spent the last couple of days preparing; I'm now staying in the absolute cheapest hotel I could find whose reviews contained zero instances of the word "bedbug."
A good friend I've mentioned before, Matt, lives in Madison and has been helping me find a place on short notice here. I haven't seen much of the city but I really, really like it compared to Milwaukee. The public transit is even better if you can believe that, people seem much more laid back, and there's lots of early 20th-century buildings near the Capitol that just exude history. It feels almost nostalgic, like a much smaller, nicer NYC in some ways. It's kind of appropriate we'd end up in the same city again considering we went to college together and, i found out then, grew up within a mile of one another.
Not for the first time I find myself thinking "if I were straight, or even the least little bit bisexual, we'd be married." Alas.
Anyway...what got me here? Bagels.
Now, as a born New Yorker, it makes sense I'd have a sort of innate affinity for bagel dough. The stuff just seems to like me, insofar as something that (I truly hope...) isn't sentient or alive in any way save for a bit of yeast can. First attempt at the dough came out feeling just perfect, and my particular method of putting holes in them--take dowel, punch hole in center of 5 oz. dough round, and more or less goatse it apart to around 2 inches, sorry for the mental image--works better than the "roll out a dough snake and pinch the ends" method.
In particular, the Capitol Square holds a farmer's market every Saturday, and people come from miles around and wait hours for specific products. I am told that my bagels have the potential to be one of them, along with a few of the other products the bakery makes. Despite there being at least 3 or 4 hipster-infested coffee shops within 2 blocks of the Capitol building, one of which has the word "bagels" in the name, apparently no one's thought of selling them at the Farmer's Market, which deserves both those capital letters.
Madison seems waaaaay more health-conscious than Milwaukee, so I'm going to try to get permission to make a whole-wheat version (with a pinch of vital gluten) and maybe some vegan bran muffins. Ground flaxseed and water in 1:3 ratio can replace eggs, 4 Tbsp. mix per egg, if you put a tiny bit more baking powder in. Autumn is coming too, which if this place is as hipsterish as I suspect it is, means we can do pumpkin-spice everything and make a killing.
As much fun as all this is, I'd really rather be doing pharmacology, and will see if I can get floated a loan to go through the UW Madison training program (I, along with 4 of every 5 other contenders, did not get in last time through the employment application process). But for a little while this may be fun, in a hardworking, busy, up at 5:30 AM every day kind of way.
TIME TO MAKE ZE DONUTS^W BAGELS!
This has been...a busy week. I've been transferred to the Madison branch of that bakery I started working for, and have spent the last couple of days preparing; I'm now staying in the absolute cheapest hotel I could find whose reviews contained zero instances of the word "bedbug."
A good friend I've mentioned before, Matt, lives in Madison and has been helping me find a place on short notice here. I haven't seen much of the city but I really, really like it compared to Milwaukee. The public transit is even better if you can believe that, people seem much more laid back, and there's lots of early 20th-century buildings near the Capitol that just exude history. It feels almost nostalgic, like a much smaller, nicer NYC in some ways. It's kind of appropriate we'd end up in the same city again considering we went to college together and, i found out then, grew up within a mile of one another.
Not for the first time I find myself thinking "if I were straight, or even the least little bit bisexual, we'd be married." Alas.
Anyway...what got me here? Bagels.
Now, as a born New Yorker, it makes sense I'd have a sort of innate affinity for bagel dough. The stuff just seems to like me, insofar as something that (I truly hope...) isn't sentient or alive in any way save for a bit of yeast can. First attempt at the dough came out feeling just perfect, and my particular method of putting holes in them--take dowel, punch hole in center of 5 oz. dough round, and more or less goatse it apart to around 2 inches, sorry for the mental image--works better than the "roll out a dough snake and pinch the ends" method.
In particular, the Capitol Square holds a farmer's market every Saturday, and people come from miles around and wait hours for specific products. I am told that my bagels have the potential to be one of them, along with a few of the other products the bakery makes. Despite there being at least 3 or 4 hipster-infested coffee shops within 2 blocks of the Capitol building, one of which has the word "bagels" in the name, apparently no one's thought of selling them at the Farmer's Market, which deserves both those capital letters.
Madison seems waaaaay more health-conscious than Milwaukee, so I'm going to try to get permission to make a whole-wheat version (with a pinch of vital gluten) and maybe some vegan bran muffins. Ground flaxseed and water in 1:3 ratio can replace eggs, 4 Tbsp. mix per egg, if you put a tiny bit more baking powder in. Autumn is coming too, which if this place is as hipsterish as I suspect it is, means we can do pumpkin-spice everything and make a killing.
As much fun as all this is, I'd really rather be doing pharmacology, and will see if I can get floated a loan to go through the UW Madison training program (I, along with 4 of every 5 other contenders, did not get in last time through the employment application process). But for a little while this may be fun, in a hardworking, busy, up at 5:30 AM every day kind of way.
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