Winter boot round-up from Planet Shoes! »
Hey people! You know I have fly shoes and now that I’m back on the East Coast where we got the snow, I began to worry about my superdope boots! I don’t want the rain and snow to ruin them! AND THEN! Reader Shelly P. sent us these Patagonia boots to check out as they are made of all kinds of vegan materials! Perfect timing, Shell-boogie! (today only! Free nicknames!) So I was looking for the boots online (you know, the internets) and found them along with several other nice winter boots on planetshoes.com, who has a lovely vegan shop. Let’s check them out!
First, we have the Patagonia boot that inspired this round-up. It’s pretty dope. I like the whole handle thing it’s got going on, seems very practical. And you know me! Señora Practical Shoes! But for real, I’m always like, Why the heck do I not own a shoehorn? The shoehorn is really some genius time-tested technology. It should totally be added to the Simple Machines list. I know, right?
Next we’ve got the Earth Pride boot. I like the fake shearling and it comes in plum—purple is so hot right now. So hot.
This is a hemp boot from Simple. Look jerks, I’m not a hippy! These are just kind of cool and look a little rough and tumble. Or rififi as les French say. Damn, I’m always teaching you guys stuff. Congratulations!
All right all right, here’s your round-up wild card: the Acorn Ergo bootie! I know, they look a little ridiculous. Truth be told, I could do without the embroidery but I think it’s quiet enough over the charcoal color. These could be totally fly with some skinny jeans, for real. And like all the others, they are waterproof! SHWING! (today only! Wayne’s World exclamations!)
OK, that is your winter boot round-up—for the time being! Stay warm! And classy!
[images courtesy Planet Shoes]
Recipe: Meave’s ma’s fresh mushroom soup! »
It’s cold and rainy in the Bay Area! But I am neither whining nor complaining about it; when you are having a life crisis and more depressed than usual, you should not question a legitimate reason to stay the hell in bed all day, you know?
Luckily, in addition to sleeping your feelings away, you can eat them! That’s why I present to you today my mother’s recipe for fresh mushroom soup. It is hearty and healthy and warming and filling, so you can eat an enormous bowlful (or two or three or however many) and not add to your reasons to weep. What I’m saying is, this soup is John Mackey-approved, i.e., choke it down and it won’t lose you your PLATINUM DISCOUNT.
The directions are copied nearly verbatim from my ma’s recipe cards, which she keeps in a recipe tin she got from mailing in Grape-Nuts proofs-of-purchase a long time ago, when I was a small girl and cereal companies made it worth your while to shell out for postage.
2 medium onions, chopped
2 Tbs. (plus a little extra) non-dairy butter
1/2 pound fresh mushrooms, trimmed and sliced
5 Tbs. uncooked barley
3 fist-sized potatoes, diced
3 cups water
3 1/2 cups plain unsweetened non-dairy milk
1. Saute the onions in the non-dairy butter (we like Earth Balance at my house) in a pan.
2. Add the mushrooms, a bit more non-dairy butter, and continue to saute another 10 minutes over a low heat.
3. Place the onions and mushrooms in a large pot. Add the barley, salt and pepper to taste, the potatoes, and the water. Cover and simmer for 45 minutes. More water can be added now and then.
N.B.: Up to this point, everything can be done the night before, in which case you perform step 4 just before you plan to eat the soup. If you’re cooking to eat it now, the 45 minutes have fragrantly passed.
4. Add the non-dairy milk (we used soy) and very slowly heat soup, stirring constantly, just to the brink of boiling. A bit more or less milk can be added, depending on how you like the consistency of soup. Serve sprinkled with fresh parsley.
I like mine sprinkled with nutritional yeast as well, but I am in the minority around here. My ma reports that this recipe can be easily doubled, but you might not need to because it really makes a lot of soup.