Dough
By Elle Richardson
Featured Art: “Peeling the Eye, Denia, Spain” by Roger Camp
You couldn’t look at Mr. Barrett without feeling sorry for him. It wasn’t just his stooping shoulders, wispy hair, or his old, round glasses. It wasn’t his faded dress shirt with one mismatched button sewn on with a darker thread (he didn’t wear the Peggy’s Pretzels uniform like the rest of us), or even his faded black tennis shoes with two wide Velcro straps. It was because he was an old person working. Not volunteering at a WWII museum or watering begonias in his front beds or stamping Bingo cards at the Y, but working in a pretzel shop n the mall for $10/hr.
It was my job to train Mr. Barrett. I presented the pre-made balls of dough and showed him how to roll them out a foot-and-a-half, using for measurement the long, Sharpie-ticked piece of masking tape I’d aligned with the edge of the countertop—one of my best booth improvements.
“That’s what we call the ‘noodle,’” I explained, although I was the only one who called it this. “The uncooked, unformed, rolled-out pretzel.”
Mr. Barrett stared at the counter. His eyes were frosty—maybe cataracts, or maybe the glint of the mall’s halogen lights on his glasses. At his temples, tufts of white hair trembled under the small plastic fan I’d installed above the dough station. Around us, the butter smell intensified, mingling with his medicinal odor.
“I remember when I was in your shoes,” I said. This immediately seemed like the wrong thing to say to someone who was probably sixty years older than me. “When I first started,” I clarified, “the guy who trained me said, ‘Just use your forearm to measure.’ And then I said to him, “Great idea, Sam, but when you’re the 6’2″ Captain of the Swim Team versus the 5’4″ Coloring Club Founder and President, there are going to be some noodle discrepancies.'” Above us, the neon Peggy’s Pretzels sign buzzed out of time to the faint rhythms playing through the mall speakers. “Got it, Mr. Barrett?”