Or wedges, he quickly said, perhaps trying to wipe the frightened look of my face. It was the first time he had met me.
I own one pair of wedges that I've worn to nearly every wedding I've gone to. I wore them to work for half a day. It was all I could handle.
Heels are not exactly conducive to my lifestyle. I've got a mile walk to work every day, dozens of trips up to my third floor classroom, and I spend a good part of my day kneeling and squatting on the floor next to my students.
But unfortunately, I recently dropped a table on my ankle. Yes, it's a little hard to imagine, but I had disassembled my table to tighten the screws, and I decided to mop at the same time. The table smacked down on my ankle hard, and I sat on the floor in tears, gripping my ankle and putting a call through to a dear friend who advised I ice my ankle for as long as I could take it.
So I propped my foot up on my bed, covered it with ice, and leaned back in my chair to relax and watch an episode of Master Chef.
Little did I know, but I had unfortunately chosen the one broken chair in my apartment. Moments later, I was on the floor.
Needless to say, it was not my night, though the doctor did reassure me I was lucky that my ACL hadn't been split right in half. I walked away with a tiny tear in the outer edges of my tendon.
Three weeks later, my ankle still hurts, but I still see no room in my life for heels. I'm making a concession and wearing sneakers around the apartment (they have some lift in them, right?).
Luckily, there is a place in my life for appetizers so easy you can't make a mistake.
To make this chickpea spread throw some ingredients in a bowl, mash and serve. If you want to get fancy (and create too much work for yourself), you can make your own crackers. It's much healthier than my go-to favorite appetizer: smoked salmon dip. It's easily made vegan (just use your favorite mayonnaise substitute).
recipe adapted from Vegan Yum Yum
1 15-ounce can chickpeas, drained and well rinsed
1 1/2 tablespoons mayonnaise (add more if you want a creamier final product)
2 teaspoons lemon juice, freshly squeezed
2 teaspoons mustard
1 tablespoon nutritional yeast
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Your favorite serving vessel: crackers, cucumber slices, slices of bread, etc.
Combine all the above ingredients (minus serving vessels) in a medium bowl. Mash with a potato masher (or the back of a large spoon) until the mixture is chunky and well mixed.
The spread is delicious at room temperature or chilled, and it can easily be made a day or two in advance.