I’ve just prepared two loaves of bread. Because my heavy-duty mixer is off being repaired, I did it the old-fashioned way- by hand, kneading for half an hour, blasting Nirvana on the kitchen speakers to get my mind off the burning in my arms. My hands are sore, my back is aching- yet my legs and feet are surprisingly fine. Why? Because of these shoes:
These are the crocs Women’s Tully Clog (in “Mushroom/Dahlia” style) and they’re all I ever wear nowadays on baking days. No laces to tie, no clasps to do or undo, they slip on so easily I’m hardly aware of them- and, most importantly, soft, soft, soft.
I used to favor open-toed shoes, until I spilled one too many hot liquids on my feet. These are close-toed, but with little holes to ensure your feet stay cool in them. Plus, they’re much prettier, imho, than the regular “clown-y” looking Crocs. I’ll even admit that I’ve worn these out of the house a few times- to run to the grocery, or to grab an after-dinner Haagen-Dazs with the husband. The subdued color of this style means they don’t draw too much attention to themselves.
Do you wear special shoes for baking or cooking?