the magic of hong cons

Hong Cons

I love Converse shoes. If I had to wear one pair of shoes for the rest of my life they would be cons: All Stars, of course. They’ve got to be the most versatile shoe. You can walk for days, dance for hours, and with a rubber sole like that, you can clean out the gutters without a fear of sliding off the roof. And, if I’m not too fussy, I can make them work with any outfit.

So I kinda live in the county, right. So there’s kinda no shops around here. So I default to the online mega-mall: ebay.

I don’t understand why there isn’t a universal shoe size. My first pair of cons are a size 4 now with holes in the soles. The next ones, worn out and tired, are a 4 ½. I chalked that up to a spreading foot and ordered a replacement pair of 4 ½ shoes from Hong Kong. These are too big. And I mean like clown shoes too big. I hid them from my husband somewhere in the garage and ordered another pair, size 3.

I’m truly not sure which shoes are the counterfeit shoes and I have no idea what size I am. That’s the magic of Hong Cons. So I’ve been thinking, if there can’t be a universal shoe size, we need to add the counterfeit size to the list of sizes.

“Do you know your size?”, enquires the shoe store attendant wearing the obligatory shoe store pair of shoes.

“Oh yes, I do!”, I proudly announce. “I’m a European 36, USA 5.5, UK 3.5, Japanese 22.5, and a Counterfeit 3… Do you have these in a counterfeit size 3?”

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cauliflower and roast almond soup

cauliflower and almond soup

½ head cauliflower, florets
1 leek, white, chopped
1-2 potatoes, peeled and chopped
½ tbsp butter and/or 1 tbsp oil
about 700 ml water
1 tsp vegetable stock (use a light one or less than usual, you don’t want it to over power)
1 cup blanched almonds, dry roasted
salt and pepper, to taste

Dry roast almonds in the oven for about 10 mins at about 180c or until just turning golden brown.

In a soup pot, add the chopped leek and saute with butter and/or oil.
Add cauliflower florets, potatoes, stock, almonds and water.
Simmer for about 25 mins or until cauliflower and potatoes are soft, then (carefully, if hot and transferring liquids to a blender) blend to smooth.

Portion into approx. 250 ml capacity containers and freeze ready for work lunches.
At lunchtime, reheat in the office microwave.

Thermomix:
Add chunks of leek to bowl, chop on speed 5/5 sec. Scrape down sides, add butter/oil and saute 3 mins/speed 1/100c. Add cauliflower florets, potatoes, stock, roast almonds and water.
Set to 20 mins/speed 1/100c. Check cauliflower is soft buy pressing a floret against the side of the bowl (cook for 10 more mins if needed to ensure potatoes are soft), then puree on speed 6, gradually moving to speed 9, for about 40 sec or until smooth.