My red jeans were kind to me during the spring/summer season, and this fall/winter looks just as promising. The fun I had wearing them hasn’t changed, but they way I’ll style them has. During the summer I wore them most frequently with bright tops, like pink here. For now, I plan on toning the pants down a bit by pairing them with neutral colors. And when I say neutral, I don’t mean boring. High top snake skin sneakers and a top with a built-in fringed scarf thing are the exact opposite of boring! Statement sneakers are all the rage lately (I have another pair that I cannot wait to share), and fringe is always fun and in style as far as I’m concerned!
Every weekend since The Dark Knight Rises has premiered in theaters (July 20th), Max and I have made plans to go see it. It is now the middle of September and we still haven’t seen it. It’s just embarrassing at this point to call ourselves Batman fans! I really, really thought last weekend was finally going to be it. We had early dinner reservations and there was a movie showing the coincided with when dinner would be over, but alas, we skipped it again! I had even kind of dressed the cat woman part with the fitted black netting top! I’m really starting to think there’s something wrong with us (because we haven’t seen the movie yet, not because I dressed up for it).
Most evenings I stop at the gym after work and take a fitness class, but sometimes when I’m in the mood to do my own workout, I’ll go home and exercise in the comfort of my own apartment. However, when I choose to do that, I also choose to workout with Duchess. There is no such thing as privacy to her. She is on top of me when I’m trying to do crunches, underneath me when I try to do push-ups, and in my face when I’m trying to hold plank. Some nights I just embrace it and use her as a weight while I’m doing squats, while other nights I give up and go to my building’s gym. Is she trying to be my personal trainer or does she just not understand the boundaries of personal space?
A new weekend tradition has been taking Duchess for walks along the Esplanade. It seems that the rest of Boston also shares our affinity for Saturday and Sunday strolls, so the “just rolled out of bed” look that I usually reserve for weekend mornings at the dog park behind our building, just won’t cut it here. In an effort to look pulled together, yet still comfortable enough for a long walk, I paired a breezy dress with some fun sneakers. A small, vintage cross body crocodile skin bag was the perfect size for the essentials: my phone, some cash, and lip gloss. Take that women walking in heels! I’m not pretending to be comfortable today, I really am!
This weekend I purchased some eggplant at the farmers market, and instead of marinating them like I usually do, I wanted to make something different. So, I consulted Marcella Hazan, and she convinced me to make Eggplant Patties. When she said “they taste very, very good,” in her cookbook, I was sold. They were actually quite easy to make, and she was right, they were delicious!
Eggplant Patties with Parsley, Garlic, and Parmesan (serves 4-6)
– About 2 lbs of eggplant – 3 tablespoons of freshly grated -1/3 cup of unflavored bread parmigiano-reggiano cheese crumbs, lightly toasted (I used – Salt gluten freed bread crumbs) – Black pepper, ground fresh from the mill – 3 tablespoons of fresh parsley – Vegetable oil chopped very fine (I didn’t have – Flour, spread on a plate ( I used gluten free parsley so I substituted 1 corn flour instead) tablespoon of dried basil) – 2 garlic cloves, peeled and chopped very – 1 egg fine
- Preheat oven to 400 degrees.
- When the oven is hot, wash the eggplants. Place them on the uppermost rack of the oven, with a baking pan on the lower rack to collect any drippings. Bake until tender, when a toothpick will penetrate them without resistance, about 40 minutes.
3. Take the eggplants out of the oven and as soon as they are cool enough to handle, peel them, and cut them into several large pieces. Put the pieces in a pasta colander set over a deep dish. The eggplant should shed most of its liquid, a process that should take about 15 minutes and on which you can encourage by gently squeezing the pieces.
4. Chop the eggplant flesh very fine and combine it in a bowl with the bread crumbs, parsley (or dried basil), garlic, egg, grated Parmesan, salt, and pepper. Mix thoroughly. Taste and correct for salt and pepper. Shape the mixture with your hands into a number of patties about 2 inches in diameter and 1/2 inch thick.
5. Pour enough vegetable oil into a frying pan to come 1/2 inch up the sides, and turn on the heat to high. When the oil is very hot, turn the patties on both sides in the flour, and slip them into the pan. Do not put in any more at one time than will fit loosely, without crowding the pan. When they have formed a nice dark crust on one side, turn them, do the other side, than use a slotted spoon or spatula to transfer them to a cooling rack to drain. Taste to correct for salt and enjoy!
Max made some of his famous spicy aioli to top the patties and we had ourselves a lovely Sunday lunch!
A very wise woman, the Man Repeller, recently said the pencil skirt was making a comeback. I trust everything she says, so, naturally, I went on a scavenger hunt in my closet to find a pencil skirt. Mission accomplished because out I came with this black number from Express. It’s obviously old, I mean vintage?, because I haven’t been to an Express in years, but a black pencil skirt is timeless right? I’ll embrace the trend, but I think I’m going to update my selection. Stay tuned.
I’m seriously on a roll with these fashion alliterations this week!
As I’m sure you already know by now, jeweled and embellished collars have taken the world by storm this summer and are slated to stick around for awhile. I wanted to let my sparkler take center stage so I made sure to wear minimal jewelry and keep my hair up and away from my face. I did pair this top with printed pants, but they’re subtle enough to not be distracting. I’m currently lusting after this crystal encrusted collar by Karl Lagerfeld, but H+M is more in my price range for now!