I have this thing about shoes. I like them … a lot. It’s possible I like them as much as Imelda. However, since I don’t have her resources; my collection is both smaller and considerably more modest. Besides, unlike the Philippines’ former first lady, I’m a sneakers and flats kind of girl.
In my defense, my addiction to shoes has improved. Why, it’s been at least a year, since I bought a new pair. Okay, maybe six months and it was three pairs, I guess I should avoid alternative facts. In my defense, they were all on sale and a step above the definitely adorable but oh so casual flats I generally wear. What’s a girl to do?
Confession time – I do need to be careful with this buying on sale business. I love a bargain but it often means buying out of season. I have been known to purchase sandals in October and forget about them by the time summer rolls around. Same goes for buying boots in May. Oh, my goodness, the trials and tribulations of a first world woman.
Growing up, back-to-school shopping always included a trip to Bob Dexter’s Shoes on Central Street. To avoid a return visit in the busy weeks to come, Mom really took care of business. That’s when I learned an important lesson – never settle for one pair, when you can buy three.
First, foremost and absolutely mandatory – new school shoes were on the list. Mom always insisted we start there. If a fire broke out and cut our shopping short, we were not leaving that store without a sturdy pair of Buster Browns. I guess the doctor told her that young feet need lots of support. Until I was nine or ten, I was stuck with those dreadful brown brogues. In third or fourth grade, Mom finally relented and I was able to move on to penny loafers.
Now, Mom was hardly heartless. To make up for the brogues and salve my wounded feminine pride, she would let me pick out a new pair of patent leather Mary Janes. They were for Sunday school and birthday parties. Finally, after a summer playing outside, my sneakers were worn and torn – just the way I liked them. Mom didn’t agree and a new pair of Keds went into the bag.
Although, it has its roots in elementary school, this love affair with shoes began in earnest once I hit adolescence. That’s when things got both interesting and complicated. A woman in search of an identity, from one day to the next, I wasn’t sure if I wanted to be a perky preppy or a cool hippie.
The perky preppy in me coveted shiny flats and Pappagallo was the brand of choice. These sweet little emblems of conservative style came in a rainbow of colors and were decorated with flowers, buckles and cutouts. The bohemian wanted no name ballet flats or funky black cotton slippers. The slippers had orange rubber soles, straps like Mary Janes and were made in China. The hippie shoes were considerably cheaper than the colorful flats. However, they didn’t last more than a month or so.
For now, I’ll stay out of the shops. Better to stick with the trio of flats I bought last winter and then forgot in the back of the closet. Black leather, the faux snakeskin and shiny pink – what could be better – a different pair for every mood. Just like Mom, I like a bargain and buy in threes.
Happy Almost Fall and bon appétit!
4 garlic cloves, minced
1 teaspoon anchovy paste
1 teaspoon or to taste red pepper flakes
2 tablespoons or to taste red wine vinegar
2 tablespoons or to taste extra virgin olive oil
2 medium eggplants, cut into thick slices
1 large red onion, cut in thick rings
1 pint grape tomatoes
Sea salt and freshly ground pepper
1/2 cup large green olives, pitted and chopped
1/4 cup pine nuts, toasted
2-3 tablespoons capers, drained and finely chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Make the vinaigrette: put the garlic, anchovy paste, red pepper flakes, vinegar, salt and pepper in a bowl and whisk to combine. Slowly whisk in the extra virgin olive oil and continue whisking until well combined. Set aside.
Preheat grill to high. Brush the eggplant slices with olive oil and season with salt and pepper. Put the onion and tomatoes in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat.
Put the onion and tomatoes in a grill basket and grill for 6-8 minutes, stirring from time to time. Grill the eggplant for 4 to 6 minutes per side until nicely browned and tender. Remove the vegetables from the grill. When they are cool enough to handle, finely chop the veggies.
Give the vinaigrette another whisk, add the vegetables, olives, pine nuts and capers and toss to combine. Add the parsley and mint and toss again. Let stand at room temperature for 30 minutes before serving.
Serve with pita chips for an appetizer or use as a salsa with grilled chicken, lamb or fish.
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Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018