Lest we forget that it is still winter here in Utah, the snow came back to remind us that it’s not yet time to pull out the shorts and flip flops. Whatever.
I go barefooted most of the time anyway, at least in the house. Even if my feet are cold, I will not put on shoes or socks. Feet are meant to be free.
When I was a kid I hated shoes. Hated them. Especially, I hated Sunday shoes. They were the bane of my existence. My feet had been hanging free all week and then Sunday would roll around and it meant two horrible things: 1) I would have to wear some ridiculous, over-starched, ironed-crisp dress under which I wore a scratchy “crenoline” so that my dress would poof out, and, 2) I would have to buckle my feet into a pair of black patent leather Mary Janes.
The real issue with shoes when I was little was that I couldn’t wiggle my toes. I had to be able to wiggle my toes or else the shoes would feel too small. My mother was not sympathetic to my cause. If the shoe-store lady said that a certain pair of shoes were the right size, then by jingo it meant that my mom was going to buy them even if I cried the most bitter tears a child could muster.
The toe wiggling thing is still an issue when I try on shoes. No wiggle, no buy.
Although I will not stuff my cold feet into a pair of warm shoes, I will stuff warm, filling, deliciously wonderful soup into my belly when it is cold outside. Soup and winter were made for each other.
This Navy Bean and Collard soup fills me up beautifully. Collards are one of my most favorite greens. Their flavor is robust and can be made even more so with bacon and a touch of vinegar.
Real women eat collards. And beans.
I’ve always been a fan of navy beans and when they tango with collards in this soup, winter seems to melt away. Oooooo…tango. Such an accurate description…