A Good Pair of Shoes Should Last A Man His Entire Life

Years ago I heard someone say that a good pair of shoes should last a man his entire life.

I recently saw a picture of Prince Charles with a patch on his shoe. And in a documentary on PBS about the queen, one of her footmen said he would wear an older pair of shoes on special occasions because those were the better shoes as it take years for a pair of shoes to acquire the desired high-gloss sheen. (Possibly there is an obsession in the British royalty with holding on to one’s shoes).

Shoes lasting an entire lifetime is an exaggeration, but with proper care shoes should last one a good long time.

Here are a couple of simple tips to make your shoes last-

• Do not wear shoes on back-to-back days. Repeated wearing does not allow for the proper drying out that is required to make a shoe last.
  
  
• Use shoes trees. This will prevent the shoe from curling. Cedar ones are recommended as them help to absorb moisture. I bought a pair for $15 at Men’s Warehouse. I see them in consignment shops all the time, albeit rarely cedar. And I saw plastic shoe trees at Ikea for $1. (Aren't your shoes worth the extra dollar?)
  
  
• Keep your shoes polished. There’s debate over whether one should polish their own shoes or not (DIYers say it's an easy chore. While those in favor of contracting it out say it’s a dirty job best left to the professionals who only charge a few bucks anyhow), but regularly polishing shoes help to keep them in good condition, prevents cracking and all those layer of polish add to the sheen.
  
  
• In the winter, wipe the salt off of your shoes with a mixture of water and a little white vinegar.
  
  
• But, most importantly, whether the soles are leather or rubber, make sure your shoes can be resoled. With proper care, your leather upper will last a long time, but eventually your sole will wear out. If your sole is glued on (as are many cheap shoes today) it cannot be resoled. Florsheim has a nice chart on dissecting shoe construction. Soles that are sewn or Goodyear welted can be resoled. With the sad state of affairs that is the modern-day shopping experience, I doubt if the salesman helping you will know if your shoes are resoleable, but if you see stitches and leather on the top of the sole, that it a good sign.

Roast a Whole Bird

A classic weekend meal for us is to roast a whole chicken. Cooking a whole chicken has a few advantages-a whole bird is cheaper pound per pound, easy to cook, almost impossible to overcook, generally more delicious than individual pieces and there are always leftovers meat for other meals.

There is a lot of fear about cooking whole birds stemming from overcooked Thanksgiving turkeys. This is generally caused by huge birds which will have overcooked breasts by the time the dark meat has reached temperature. The solution is to cook a smaller bird; cooking two turkeys for Thanksgiving if needed. (And why not deep-fry or barbecue that second bird? But that's a topic for another day).

The chicken should be at room temperature, which will help cook the bird faster and more evenly. You can achieve this more quickly by giving the bird a bath in room temperature water, refreshing the water regularly.

The Joy of Cooking says to preheat the oven to 450, place the bird in the oven, immediately reduce heat to 350 degrees, cook for 20 minutes per pound cooking until the bird is 185 degrees. The more intense initial heat will give the bird a crispy skin-as will seasoning the bird with salt and pepper inside and out. A properly cooked bird will also be incredibly easy to carve. The wings and legs will loosen, making it easy to find the joints allowing you to cut through them. The breast meat is best cut away from the ribs in two large chunks (one from each side) and then sliced.

Once the meal is over, the real fun begins-leftovers. Preparing for future meals is one of the keys to timesaving. One whole bird will allow you to make several other meals over the next few days-sandwiches, chicken salad, chicken pot pies, enchiladas, tacos, the carcass for soup and the list goes on.

The same applies to leftovers from barbecued chicken with the addition that barbecued food generally tastes better on later days because the flavor of the smoke will continue to infuse deeper into the bird.

One minor word of caution-if planning to use meat for additional meals, it might be best to not give the bird too strong a flavor. I've tried Moroccan, jerk and other uniquely flavored chickens in leftovers and often those flavor don't lend themselves to many of the dishes mentioned above. Or, simply gives the impression you are eating the same meal again and again which defeats the idea repurposing the chicken in other dishes.

A Sort of Mission Statement

With interests too numerous to mention in one posting, I simply lay out my intentions.

In addition to publishing all the random thoughts that pass through my head, there is an overarching theme.

I believe...

...that the good life is out there, not too difficult to attain and (with the help of the internet, a library card, the iPod, Netflix, thrifts stores, and a few other tools) not too expensive either.

...the 80/20 rule can be applied to your personal life. The 20% of the things we do bring us 80% of our joy in life. The solution (as if there was a problem) is to focus on the good life and avoid the things that we can.

...that elimination is one key to the good life. If you look at my previous two beliefs you'll notice that elimination is subtext in both of them. The library and Netflix (and to a lesser extent the internet and iPod) represent the elimination of owning material possessions. And, by using the 80/20 rule, one eliminates everything that one can to allow more clear focus on those things that you truly enjoy.


I read somewhere that the first episode of any narrative television program will be drastically different from the subsequent episodes because the first episode contains the catalyst for the series. That is, a roommate moves out and two women take on a man as their third roommate. Or, a snooty woman waits for her fiancé in a working-class bar, only to be stood up. (I read the article years ago, so forgive the old references). My point is that this post is the catalyst, and not a template, for future posts.


Next time: less exposition, more good life.