Author Archives: The Jewish Lady

The Ideal Wardrobe – Shorts

Since shorts are a summer staple for many ladies, I’d like to discuss some stylish and not-so-stylish options. Personally, I’m not crazy about shorts, but if you like to wear them, read on.

Shorts can vary in length from the obscene to knee-high (anything longer than the knee is a cropped pant, not a short). If shorts are well-fitted and the right length, they can be a good choice. The ideal length is mid-thigh, no matter how tall you are. Petites can wear shorts, but do know that they visually shorten the leg length.

Shorts need to fit at the waist (obviously) and in the hip/thigh area. If you’re a larger lady, look for a looser cut, but not wide-leg. Thin ladies can experiment more, but I think the simplest cut and style is universally good.

There is some controversy over whether shorts can be appropriately worn with high heels. If it’s a pump, then absolutely not. If it’s a wedge, high sandal, or espadrille, that’s ok. Flat shoes/sandals/loafers always look right with shorts, but save the sneakers for exercising.

Shorts should be considered casual attire and never worn to the office. Yes, short suits exist, but I wouldn’t recommend it, particularly if you want to be taken seriously in a corporate environment.

Most Flattering:

Flat-front, medium length, fitted but not tight. Black is the most versatile. I also love white. Don’t be afraid to try other colors, but I suggest sticking with darker shades on the bottom. A delicate print, like a polka dot, is ok, but use discretion on prints.

Least Flattering:

Pleated, khaki nightmares that add nothing but pounds. I refer to these as the “L.L. Bean Look,” since it’s always featured in their catalog. While I adore Bean boots, their clothes leave a lot to be desired.

Denim:

These can be a cute choice. The same advice applies to denim shorts that applies to jeans. Cuffed shorts can be super. Fringe is acceptable for cut-offs, but not if it’s ragged.

Board:

Long, loose fabric shorts meant to be worn at the beach or while exercising/lounging, period. Often made of bad, scratchy synthetics. Some board shorts are also cargo shorts; the difference is determined by the fabric.

Cargo:

A style fit only for the most relaxed occasions. Pick a style that falls above the knee. Never a good choice for larger ladies/pear shapes, due to the added bulk from pockets. Avoid the type with a bottom drawstring. Straight leg skinnies with flat pockets are ideal.

When shorts go wrong:

Booty Shorts/Daisy Dukes – Unless you want to be mistaken for Miley Cyrus, I’d leave it alone. These are too provocative for any age, but if you’re wearing them over 30, it’s truly tragic! Under no circumstances should booty shorts be paired with a halter top and high heels. You’re not cruising the boulevard…

Long Short/High Sock – Long shorts plus high boots equals a grunge nightmare. A related look is the Bermuda short/knee sock disaster. I used to see older folks try to rock this look in the Bahamas when I was little. Even at 7, I knew this would never be stylish! That look is a double loser, since it can be worn by both genders.

Skorts – Also called culottes and split skirts, but I just call them wrong! What situation would ever call for a pair of shorts covered with a fabric band? None. Over-sized, sloppy, and downright hideous!

Pineapple Salsa

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Have you ever tried fruit-based salsa? I always thought salsa had to be tomato-based (anything else just seemed weird). For a long while, I was hesitant to try it. I don’t know why I waited so long, because it’s definitely delicious. Since I had 2 ripe pineapples that needed to be used up anyway, this recipe for homemade Pineapple Salsa worked perfectly!

To make Pineapple Salsa, you will need:

* 2 Cups pineapple, diced

* 1 red onion, finely diced

* 1 red pepper, finely diced

* 1 jalapeno, finely diced (Can use 2, but it’s very spicy)

* 1 TSP of garlic

* Juice of 2 limes

* Salt/pepper (be generous)

* 3 TSP chopped cilantro (optional)

Combine all of the ingredients in a mixing bowl. Allow the flavors to marinate for at least an hour. Pineapple salsa is best served at room temperature. I love to spoon it over pita or tortilla chips. If you want to be adventurous, try the blue corn variety.

Salsa doesn’t have to be strictly a snack food. Try incorporating it into any of these dishes:

* Burger topper

* Mixed with rice

* Layered on a sandwich

* Used like a chutney with meat

* Tacos

* Stuffed eggplant, peppers, or zucchini

* Bruschetta

* Gazpacho

* Meatloaf (beef or turkey)

* Chicken salad

If you don’t have any pineapple, feel free to substitute mango, peaches, or nectarines. I’ve only made the pineapple kind, but the other fruits are on my list for future cooking projects.

Homemade Salad Dressing

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How often do you make homemade salad dressing? Monthly, weekly, uh…never?

Because I can buy commercial salad dressing so cheaply with coupons, I rarely make it. I’m not sure why, but it always seems like too much effort.

Convenience is easier, no doubt about it. But when you consider health, is it worth it? The list of ingredients on a salad dressing bottle is frightening! I don’t want to fill my body with tons of preservatives, additives, and other scary stuff.

When we break it down, homemade salad dressing is actually a very simple recipe, comprised of 3 parts:

1. Oil

Most recipes call for olive oil, but don’t feel boxed in. Sesame oil, Nut oils (walnut, hazelnut, etc), Coconut oil, and even plain old canola oil are great options.

2. Acid

Typically, it’s vinegar, but you can also try citrus juice. I find that lemon or lime works best.

3. Seasonings

Fresh or dried herbs, mustard, honey, and/or garlic will add a ton of flavor! Don’t forget the salt and pepper. A little tabasco will make it extra spicy.

The basic ratio is 3 parts oil to 1 part acid which translates to 3/4 cup oil and 1/4 cup acid for the average recipe. I’m not into the whole whisking bit, so I recommend pouring the ingredients right into a recycled glass bottle and shaking until emulsified.

Basic Vinaigrette:

* 3/4 cup olive oil

* 1/4 cup white vinegar

* 1 TSP honey

* 1 TSP Dijon mustard

* 2 TSP fresh herbs (Parsley and Thyme are great mixed.)

* Salt/pepper to taste

Homemade salad dressing should keep in the fridge for 2-3 weeks. It does need to be shaken each time it’s used, so don’t worry if it separates slightly. Not only is this good for salad, I love to marinate meat in it, too.

Need more inspiration? The Food Network has 50 dressing recipes to choose from!