Bare Ankles...Acceptable?

A friend of mine the other day began giving me a ration of poop for not wearing socks with my white bucks.   I quickly informed her that this was a totally acceptable practice!  Which she quickly and politely disagreed.  She even sent me a picture of Matt Lauer sans socks which she thought looked ridiculous.  I thought he looked pretty cool!  So I figured I might shed a little fashionly opinion on the subject, because in the end, that's all it is...opinion.

I seriously doubt that our etiquette friend Emily Post ever wrote anything about the practice of not wearing socks.  However, if she had, seeing as most of her renderings were from long ago, she would probably have said that gentlemen, unless on the beach, should be wearing socks.  Well, this is 2011 and things have changed a bit...for most.  Although many would disagree with the exercise, we're now seeing gentlemen test the boundaries of fashion dictum by going sockless.

My sockless journey began about 1982 when the practice of wearing topsiders for daily wear came into preppy vogue.  Other than my baseball spikes, I lived in those sockless Sperry Topsiders.  I even, if Mom wasn't paying too much attention, would wear my penny loafers to church sockless.  So to this day, if possible not to offend, I bare my ankles to the world.  However, just to stay within the proper business fashion guidelines, even when I go sockless to the office on days without appointments, there is a clean pair of socks in the Tahoe ready to jump into action should the need arise.

There is a current practice of going sockless with brogues or wingtips which I think is a little excessive, even in the case of high fashion.  I believe that if a gentlemen is going to put on hard soled shoes with a nice suit, he should have appropriate hosiery included.  Of course, this is where a guy can get a little creative with his wardrobe by wearing socks with a nifty design or stripes.  But with white or dirty bucks, topsiders, casual loafers and obviously flip flops, throw those socks out.  Let me just say one thing here though about sandals.  I am not a fan of sandals for any occasion, but should you feel it necessary to don a pair of those heavy leather sandals, please...please do not wear socks of any kind.

So let's get back to the "is it right or wrong" question.  In my humble, professional fashionisto opinion, I believe that under certain circumstances, going sockless is perfectly acceptable.  And perfectly acceptable also assumes that your feet are not releasing any unpleasantries that might offend a neighboring nose.  So, if your feet and shoes are clean and fresh, and you feel like going commando down there, let those ankles have life!  Me and Mr. Lauer think it looks just fine!  And even our good friend Steve thinks it's a good idea...and I wouldn't tell him otherwise!

Newspaper envy! A Rant in 3 Parts...

First of all, everyone who reads this blog should know that I am an extremely proud Houstonian, so don't go reading this thinking that I have a move North in my future.  However, on occasion, I do enjoy working and hanging out in the Dallas area.  As most of you know, I married a Garland, TX (Dallas) girl so I have some loyalty to our neighbors in North Texas for providing me such a wonderful woman.  And in no way does this ever relate to me being a Cowboy's fan!  Go Texans!

Anyway, I'm sitting here working in Dallas this week thumbing through the Dallas Newspaper and quickly realizing that this is a far superior periodical as compared to the Houston Chronicle.  I have, many times, noted to my wife, that the Chronicle seems extremely lacking in their amount of content.  They seem to be trying to either save paper, draw us more to their on-line offering or just simply can't find much news to report on.  Here are some examples:  In the Sports page last Sunday there was not one mention of College Football!  Heck, the season starts in less than 30 days and there's not one mention of the college gridiron!  The business section had nothing to offer in its 4 whole pages.  Surely in the 4th largest city in America, some businesses have made news worth reading.  All they gave us were pay scales of the highest paid executives.  I know they're rich...who gives a crap!

So up in here in Dallas, on a Wednesday, the Dallas Newspaper is full of stuff.  The business section is 8 pages of interesting material.  The Sports Section covers everything, including College Football...go figure!  And the rest of the paper was filled with interesting information.

So why I ask is the Houston paper so behind?  Do they feel threatened by the Houston Business Journal?  Maybe they figure that since the HBJ covers it all they don't have to.  And come on!  We're football fanatics in Houston filled with Longhorns, Aggies and every other school you can name.  They don't think perhaps we'd like to know what's going on?  They sure seem to cover soccer quite well, a sport that is up and coming but by no means rivals the crowd following college football!

So there is my rant for the day.  I'm envious and pleased for the Dallas people to have a nice newspaper to peruse each morning and a tad embarrassed that my own home town, for which I am so proud, has a really appalling and lacking news offering.  That's it!  I'm done!

Tune in next week when I rant about how often the weather guys are incorrect!  Well, maybe I'll leave them alone.  They're actually trying to predict something extremely difficult to predict whilst the newspeople just need to tell what's already happened!

To cuff or not to Cuff...that is the question!

When I work with customers on slacks or suit pants I usually get asked whether I believe a trouser cuff is still "in style" or "appropriate".  And I always say YES!  So before we get into the details, the answer is always YES...in fact it never stopped being YES.  The cuff has been around longer than any of us can remember and isn't going anywhere..at least as long as I can help it.

Standard Issue

So now let's break it down.  The cuff is that turned up layer of cloth at the bottom of your pants that resides usually on top of your shoe...unless your buying Black Fleece by Thom Browne at Brooks Brothers and want to have the Pee Wee Hermann idiotic high water look. 

A little Small in my Opinion

Anyway, here's what our Wiki Friends have to say about trouser cuffs:  The main reason for the cuffs is to add weight to the bottom of the leg, to help the drape of the trousers. Originally, however, it started as men rolling up their trousers to avoid getting mud splashed on them when roads were still unpaved.

A little large in my Opinion

So, now that most of our roads are indeed paved, I'd say we're into an aesthetic decision.  My official opinion on the subject is this:  Always cuff suit pants and all other pants except cotton khaki flat front pants, meaning those without pleats around the front waistband.  I think trousers just look better with the cuff at the bottom and does indeed help drape the trousers at a proper length.

Now another question few think about is cuff width.  Most men just say yes or no when asked whether they prefer a cuff.  The absolute industry standard is 1 1/2 inches, which in my book is ok for most men and usually what most tailors will automatically apply.  The standard at Brooks Brothers is usually 1 3/4 inches.  I happen to believe that if you are taller than 6 ft. in height, then your cuff width could stand a little extra girth up to 1 3/4 inches.  And if you're like me and just feel kinda cooky, go ahead and put a full 2 inches down there.  No...nobody is going to accuse you of overcompensating for a shortfall elsewhere just because you have a larger than normal cuff width!  In my belief, anything less than the industry standard is not appropriate.  In fact, if you look at most pre-hemmed pants at Jos A Bank or even the Brother Brooks, you'll see that they've skimped on the fabric to save money and have a 1 inch or maybe a 1 1/4 inch cuff already in place.  I don't like it!  And I suggest you do not purchase them!  Real men who care about their fashion choices purchase un-hemmed trousers for 2 reasons, one so that the tailor can prepare an inseam length specifically for the wearer and two, so that an appropriate size cuff can be prepared.

Herewith are some examples from my closet:

Kinda Cooky - 2 inches

Suit pants - 1 3/4 inches

Seersucker Suit - 1 3/4 inches

Some of you may say, "Who gives a crap about cuff width!"  Well, I do.  And so should you.  Anything worth doing is worth doing correctly!  So the next time your tailor is down on his knees making sure your trouser length is correct and he asks whether you'd like cuffs or not, go ahead and say, "YES, and by the way, I'm feeling kinda cooky today so give me a full 2 inches down there!"

On Vacation!

The Sudduth's are on vacation today through next Wednesday...heading to the Texas Hill Country and the cool, relaxing Frio River. 

Internet provided photo...NO! That is not me jumping!

Look for a full vacation report next Friday!  And yes, I'm going to sit in a chair and drink my cheap beer!

Adios

Ninfa's on Navigation...still there and still the best!

Last Friday night the Sudduth Family made a trek to one of the oldest Mexican Restaurants in Houston, the Original Ninfa's on Navigation.  If you're an old Houstonian like me, you've been there many times but perhaps haven't been a frequent guest of late.  We try to go several times a year.  So we called our good friends Ish and Todd and made our way to the "other" side of downtown for some Tex Mex Chow.

Now for those of you that don't know anything about this place I'll give you a bit of history.  Mama Ninfa Laurenzo started this little eatery to support her family back in 1973.  Her specialty was fajita meat wrapped in a warm home made flour tortilla, which later became known as Taco al Carbon.  I'll bet you didn't know that Taco al Carbon was invented right here in Houston!  The little place got a nice following and later flourished into several restaurants with multiple concepts run by Ninfa's children.  The children, who were not restaurateurs, failed miserably and threw the company into bankruptcy.  Long story short, the family now owns none of the restaurants but has managed to have some success with other concepts.  The Original restaurant is now owned by Legacy Restaurants and is operated by Chef Alex Padilla, who have done a wonderful job of enhancing the dining experience with new menu items and additional seating on a new deck.  But they've left most of the "old" in place, which I truly appreciate.  Sometimes you don't need to fix what ain't broke!

Circa 1973

When I was a young boy, when my Dad wanted Mexican Food, Ninfa's on Navigation was where we went.  It was a big deal!  The location, on the East side of Downtown Houston on the other side of Hwy 59, was a little dangerous and certainly not easy to find.  When you arrived, you knew you were there when you spotted the sign out front and noticed that the cars on the street had suddenly become Mercedes and BMW's.  Dad would always get a plate of Augus, which was braised beef short ribs.  He loved them!  I'm sure many of you Houston Natives have much the same story.

My Childhood Memory

Today...deck is on right

There is something special about this restaurant.  It's still a little cramped building with the same old tile floor and a hallway to the bathrooms far to skinny to pass any of today's building codes, but its history is busting at the seems.  The smell of the place that greets you as soon as you enter through the front door is Heavenly!  The waitstaff has been there forever and remembers you from your last visit...or they act like they do anyway.  The margarita's are cold and sweet and the food has a taste like no other.  My friends and I all say it's the build up of grease on the grill for the past 40 years that gives it that unmistakable flavor.  The other Ninfa's restaurants are good, but nothing holds a candle to the Original!

So if you want some great Mexican food and want to experience a little Houston history, make the drive to East Downtown Houston and either walk down memory lane or create some new memories of your own.  Of course, the tricky part is finding the place!  From the North side of Downtown, take Franklin St. East.  Go under Hwy 59 and follow the street under the Railroad Bridge.  Take a right on Navigation and go about 4 blocks.  The restaurant will be on the right.  Go ahead and park in back.  They have a nice man in a golf cart to give you a ride back up to the front door.  Enjoy!

Filet Mignon - The Easy Way!

Alright folks, I'm about to give you the easiest recipe in the world for cooking steak...especially Filet Mignon.  During the Houston summer months when it's 100 degrees still at 7:00 in the p.m. and you just don't want to fire up the pit or stand anywhere near it, this process is going to make you giddy with excitement.  And you're going to love my sweet, finely attired, butt for giving it to you!

First, go to the store and get yourself some decent looking filet mignon's.  When you're ready to cook, pat the steaks dry and preheat your oven to 350 degrees.  Take a black iron skillet and put it on the stove on high until it's fiery hot...about 5 minutes should do.  In the meantime, cover your steaks liberally with olive oil, kosher salt and ground black pepper.

When the skillet is ready, place the steaks in the skillet for 3 minutes on each side.  Then, without touching the meat, place the skillet in the oven at 350 degrees for about 10-12 minutes based on how you like your steak.  The 10 minute variety is going to be medium rare and so forth.  Once the steaks are done, I generally let them rest for a few minutes before serving.  The meat will continue to cook a bit as well during this time.  For an added bonus, once you've removed the steaks from the skillet to rest, throw some sliced mushrooms in the skillet and use the residual juice left from the meat to cook with.  Add a little olive oil, minced garlic and salt/pepper and saute for about 5 minutes.  By then your steaks will be ready to serve and you can place the mushrooms atop the steak for a lovely and tasty presentation.

You're done!  That's it!  Your family or guests will think you've found some magical recipe and tell you how much their steak tastes like something from a great restaurant!  I've done this several times in the past few months and have even tried it with a strip steak with great success as well.  If you like a nice cut of meat like me, you're going to love this method.  Now, when it gets cool outside again and football is in full swing, I'll tell you about my outdoor grilling process!

White Bucks...Summer Cool!

I was sitting here thinking I need to do a post and suddenly developed a serious case of writers block!  It ain't easy coming up with interesting stuff for you to read every week!  But then I looked down and found my inspiration.  Let me tell you about my great white bucks.  No, I'm not talking about some rare breed of deer that I took down last season.  I'm talking about shoes! 

If you don't have a pair of these wonderful shoddings, you need to get a pair...right now, while it's still hotter than poop outside and they're still in season.  Like seersucker, linen and other summer wear, white bucks are only allowed from Easter through Labor Day.  Then it's time to put them on the shelf for their winter hibernation period.

I bought my pair from Brooks Brothers back in 1998, about the same time my seersucker suit was acquired.  They don't get a lot of wear but I just think they look great with summer pants and even the occasional pairing with shorts and no socks if I'm feeling really sportish.  I wear them obviously every time I don my seersucker suit, but also with my madras patch fun pants, yellow cotton trousers and their going to look fantastic with my new Bill's brick red poplin trousers that just came into my closet (more on those in a future post).

Wearing white bucks is a little like the pink shirt in your wardrobe, yes you'll get a few comments claiming that you're a Dandy, but as long as you have the confidence to pull them off, you'll be fine.  I can't tell you how many folks have told me, usually like a doctor/patient or attorney/client relationship, that they wish they had a pair and one day hope to add them to their footwear rotation.

via Unabashedly Prep

via Easy and Elegant Life

via An Affordable Wardrobe

via Maxminimus

So go get you a pair and wear the heck out of them.  Like most shoes, they tend to look better with a few miles on them.  One of the bloggers I follow calls them "Southern Cocktail Shoes - the under appreciated seasonal refreshment" and I tend to think that's a fair and accurate representation.  You'll look great and you'll feel great every time you step out!

Why can't men drink cheap beer?

As the summer temperatures hit 100 degrees and the 4th of July Celebration has just passed, I'd like to pose a quick question...when did it become necessary to drink fashionable, fancy named, highly marketed, Craft brews whilst bypassing the nice American made beers?  Why can't a man kick back with a Lone Star, Pearl or God help us, even a Schlitz, without receiving a whole rashion of crap?  I happen to really enjoy some of the lesser regarded cheap swill like the aforementioned as well as Milwaukee's Best (The Beast), Old Milwaukee (The beer the made Milwaukee famous), Coors (The Banquet Beer) or even Olympia (It's the Water!)?  These beers all boast a long standing label of quality, competition wins and true sustainability in an extremely competitive, low margin business.  The only one seeing some resurgence in "cool" is Pabst Blue Ribbon which seems to have attracted some attention from the Southeastern college crowd.

I remember back in college doing extensive research on inexpensive beers to try and find the largest amount of beer for the least amount of cash.  From a beer can survey, Carling's Black Label was about $2.50 per six pack but packed very little "Punch".  I fondly remember also buying "Generic Beer" for about $2.50 per six pack but the flavor was not great.  For those of you not acquainted with "Generic Beer", it came in a solid white can with a single word "BEER" in black bold letters.  It was probably manufactured by Falstaff or brewer of that level.  The most beer for the least amount of money came in the keg variety offering by Keystone, a brand new beer made by the folks at Coors.  The introductory price for a keg of Keystone in 1988 was $29.00...clearly a huge value!

So that's where my affection for cheap beer got started, but it's never fallen off the radar.  Even today, as I will enjoy the likes of St. Arnold, Grolsch, Heineken and some of the higher level Mexican brews, my "Home" beers still remain Lone Star, Schlitz, Pearl and Shiner Blonde, which is actually the old Shiner Premium we enjoyed while eating XXX Hot Chili at Austin's Texas Chili Parlor during my college days.  Just to be clear, I'm not talking about Coors Light, Miller Lite or even Bud Light...all of which I loathe for their excessively priced, mass marketed, poor taste. 

So why do I catch flak for drinking the cheap stuff?  It's beer!  And in most cases I'm offering one to you my friends...for free!  These are all good old American Lagers with years of history made with each bottle, case or keg and I happen to think they taste really nice, especially for the price!  So next time you're at the grocery stocking up on beer, think about old Britt hanging by the grill in the heat happily and proudly slurping down a cold Lone Star, and pick yourself out a nice American cheap lager.  Go ahead and get some expensive stuff as well to keep up appearances, but when nobody's looking, grab the cheap stuff, go outside and enjoy!  And if you've got an extra, call me and I'll head your way!

There you go!  Ridicule me if you must, but I thought I needed to get the air clean on this subject.  It's a little like wearing a pink shirt, as long as you've got the confidence to pull it off, wear it with style.  Or in my little example...drink the cheap stuff with gusto and a smile.

Public Service Message:  Please drink responsibly!