Fall fashions

Pre-Fall.  It’s amazing what those two little words can do when hyphenated. 

Those two teeny words have the power to bring me to a terrifying level of excitement, and then crush me, just as quickly. 

Are you asking yourself, “What the hell is the girl talking about?” Do the words “Pre-Fall” not immediately register with you?  If so, I’ll refer to you as the “Shoppingly Challenged.” And for my Shoppingly Challenged, (or SC) readers, I’ll explain what is just so amazing and so devastatingly crushing about Pre-Fall. 

Pre-Fall is the time of the summer when all of the stores and designers release their fall fashions—holy excitement!  Come early July, I can’t wait to see what the stores are showing for fall, and take advantage of the summer sales.  I pre-shop the Nordstrom Anniversary Sale (arguably one of the greatest of the Pre-Fall sales,) look for my High Holiday outfits, and start figuring out how I’m going to save to afford all of the fall staples that I’ve been drooling over.  So this all sounds great, right?  Where does the “devastatingly crushing” part of Pre-Fall kick in? It kicks in NOW, when I think about the “fall” part of Pre-Fall.  Where did summer go? Why am I getting emails from my favorite stores about which sweaters and boots I MUST purchase this fall?!  I even woke up to an email in my mailbox this morning about a certain designer’s FALL-WINTER collection! Fall-Winter!  WHAT! What about tank tops and sandals, and teeny tiny skirts?  Ugh, THIS is the part of Pre-Fall that is awful.  It makes me feel like summer is slipping between my fingers before it even started! And it reminds me of everything that I need to buy this year for fall…. And for fall-winter.

Because I am Oy!’s resident fashionista (who is limited to a non-profit salary), I’ve come up with a list of stylish fall items that are still in my closet from last year, that are just as hot and trendy this year.  Hopefully my list helps to calm my nerves and yours, as the Pre-Fall stress sets in…

Shoes—Like last fall, boots are all the rage! We’re seeing boots of all heights, ranging from high heel clogs, to short booties—aka shoeties (pronounced shoo-tees), to flat riding boots, and OTK (over the knee) boots.  Most likely, the boots you bought last fall will be fine to wear again.  I can’t wait to break out my flat OTK boots and my shorter ankle booties. They were fantastic last year, and I know they’ll get me through another season!

Bottoms—Hurray! Super skinny jeans have not left the scene!  No need to replace your favorite skinnies!  Expect to see new skinnies in all shades of denim, including twill and military green—some even adorned with cargo pockets.  We’ll also get to re-wear our second-skin jeggings, or jean leggings.  Black or dark grey jeggings are a fantastic staple to dress up or dress down.  This fall, hemlines on dresses and skirts are short, like this summer… talk to your employer about that one…

Tops—Designers are showing a lot of feminine details, like ruffles and lace.  While you might not have pieces like this from last fall, a fantastic silk blouse with ruffles or unique details around the neck is a great investment piece! It can work at work, under a suit or cardigan, but can also work out on the weekends under another hot item for fall—the leather jacket! Snug leather jackets have been in for awhile now, and I don’t see them going anywhere—another great investment piece.

Handbags—We’re seeing a lot of top-handle handbags this fall. The cross-body bags from summer and spring are still in, so don’t panic about needing a new purse.  However, if you plan on splurging on a purse, feel confident in your top handle purchase, knowing that it is a classic design that will never go out of style.

Trendy Work—This all depends on the dress code at your office, but it’s easy to work trendy into your work wardrobe. I’m planning on buying several long sweaters, which will look great with skinnies, and are also work appropriate with a turtleneck, black skinny pants, and chunky heels or OTK boots.  On more conservative days, a ruffle-y silk top pairs well with a suit, or a cardigan and high-waisted skirt. 

In closing, savor the summer, and don’t let Pre-Fall stress you out.  Think of all of the exciting new fashions, awesome sales, and my tips for saving a few dollars by wearing pieces from last year.  You’ll look just as fabulous this fall wearing last year’s boots and skinnies with a new top. I promise.  As for the High Holidays, wear something great that will catch the attention of others if you get caught in a not-so-wonderful Rosh Hashanah sermon…

When the heat is on and you cannot bear the thought of turning on the oven, keep cool with refreshing gazpacho. Gazpacho originated in Spain as an afternoon snack. The true Andalusia version has almonds, bread, grapes, olive oil, vinegar and salt. Sometimes, anchovies are even added. It is peasant food that utilizes leftover ingredients. The bread soaks up the water, and then the mixture is pounded with a mortar and pestle. The gazpacho is creamy and refreshing.

The gazpacho that we know and enjoy originated after Columbus brought peppers and tomatoes to Spain. The secret to great gazpacho is not to let any one ingredient be more pronounced than any other. The whole dish should be in harmony— very subtle and delicate in flavor.

Be sure to use your best olive oil for gazpacho. Because the gazpacho is not cooked, the flavor of the oil is very important. I use an unfiltered, organic Spanish extra virgin olive oil. It is delicious and I only use it for salads, cold soups and finishing sauces.

When the weather is hot and you do not feel like cooking, you can still entertain with style. Whirr up several gazpachos, pour some sangria and enjoy.

Recipes adapted from my book JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons).

Tomato Gazpacho

This is a version of the soup that we commonly eat here in America. It is refreshing and delicious.

4 garlic cloves
2 teaspoon kosher salt
1 red bell pepper-seeded and de-veined
1 small English cucumber-peeled and seeded
2-3 pounds very ripe tomatoes
1 cup of soft bread torn into pieces-left over challah trimmed of crust will work nicely
¼ cup rice vinegar
Splash of sherry (optional)
⅓ cup Extra Virgin olive oil-use your best tasting olive oil
2 cups unsalted tomato juice
1 teaspoon pimenton*
Salt and pepper

1. Place all of the ingredients in a food processor or blender and process until very smooth and the mixture is peach colored.
2. Cover the gazpacho and chill it completely before serving. Adjust slat and pepper to taste.
3. Garnish with: herbed croutons, chopped cucumber, fresh parsley, chopped egg, Extra Virgin olive oil, hot chilies, roasted peppers. Use your imagination!

*Pimenton is a Spanish smoked paprika. It is really not comparable to the paprika found in most grocery stores. It has a wonderful sweet smokiness essential to Paellas, chorizo and other Spanish delicacies. Pimenton can be found readily on-line or at specialty markets and at The Spice House on-line.

White Gazpacho (Ajo Blanco)

This is a version of the classic gazpacho from Andalusia. I love this version. It is beautiful in a glass bowl or a wine glass.

4 cloves garlic
1 quart of ice cold water
2 cups soft bread-crusts removed
6 ounces blanched almonds
2 cups of green grapes-peeled
¼ cup rice vinegar
Splash of sherry
⅓ cup Extra Virgin olive oil-use your best tasting olive oil
Salt and pepper

1. Place All of the ingredients in a food processor or blender and the process until very smooth. Add the reserved water to adjust the consistency.
2. Chill the gazpacho until it is very cold. Garnish with toasted almonds, grapes and flat leaf parsley.

Green Gazpacho (from Axarquia in Malaga)

This is a gazpacho that really highlights the vegetation of the mountains in Malaga. This version is a “shepherd’s gathering soup”. I love the herbaceous flavor and bright green color. I feel cool and refreshed just looking at this gorgeous concoction.

2 cloves garlic
1 small bulb of fennel-fronds removed and saved for garnish
2 cups watercress leaves or favorite lettuce
¼ cup flat leaf parsley leaves
¼ cup mint leaves
¼ cup rice vinegar
Splash of sherry (optional)
⅓ cup Extra Virgin olive oil-use your best tasting olive oil
1 quart of ice cold vegetable stock or water
Salt and pepper

1. Place all the ingredients in a food processor or blender. Process until the gazpacho is completely smooth. Adjust consistency if necessary.
Chill the gazpacho completely before serving.
2. Garnish with fresh aioli, chopped mint, diced cucumber, reserved fennel fronds.

Gazpacho

This version is pure American and playful. I love cold food and am always looking for new ways to show off the flavors of food when chilled.

2 cloves garlic
3 pounds yellow tomatoes-or favorite heirloom tomatoes, roasted, peeled and seeded
1 cup yellow watermelon
⅓ cup Extra Virgin olive oil-Use your best tasting olive oil
¼ cup rice vinegar
Splash of sherry
1 quart ice cold water
Salt and pepper

1. Place all the ingredients in a blender or food processor. Process until smooth. Chill thoroughly before serving.
2. Garnish with watermelon cubes, diced tomatoes, aioli, flat leaf parley.