[Vecchio Vespa]

I have a reasonably good wardrobe, but it is pretty much made up of things that get worn as regularly as the weather and my packed social life allow. I do have a few things that get worn quite rarely, but if the occasion pops up, I am glad to have them. I do note some things that I could wear, but for whatever reason, they aren't getting picked lately, but I am confident they will get their chance. Well, perhaps i ought to say I am as confident they will see their day as I am of the climate. If the rare item comes along that just does not get worn, it is likely to go to the Fig Leaf at University Methodist to start a new life. I recently donated a lovely pair of tan medallion cap toes. I just had to acknowledge that I did not like dressy shoes in tan and I would pretty much always pick loafers over oxfords.

 

[Vecchio Vespa]

I confess to a weakness for a few select items I long admired but never acquired: An end on end blue button down, a navy tape stripe button down, challis bowties in olive and in maize, a navy duffel, a grey seersucker suit. It is possible one or more of these will pop up at a decent price. I will noodle over whether to expand my wardrobe, and invariably I'll miss out. Sometimes I take years to make what is, at heart, an impulse purchase. The recent marathon ruminations over Harrington jackets made me search for a navy blue, size 42, made in USA London Fog jacket in that style. I found one, and the price, as I recall, was ok, about $30. So I still wonder, thinking to myself that I have one already, in butter yellow. My father's Scottish voice echoes in my head. "Thank you. No." Ironically, thinking back over clearing out his closet and dresser many years ago, he handed out that advice pretty freely but did not really follow it himself. Still, it shapes me to this day.

 

[Vecchio Vespa]

I collect things in my kitchen. There are copper pans, tinned molds, carbon steel pans, white Pillivuyt and Apilco, carbon steel knives, wooden spoons, and many other items in my not very large kitchen. Ages ago and out of necessity I adopted a modified one year rule. If it does not get used at least once a year, it needs to find a new owner. This works pretty well as one year covers all of the holidays (occasions for which I might make something special), seasonal fruits and vegetables, etc. There are a very few exceptions, like the tinned fish poacher (It is not a regular thing to poach a young salmon or make quenelles Nantua), the terrine and the tinned mold for pate, and the immersion blender (I almost always opt to "do it by hand, the way I was taught," but it was nice to have the IB to make thirty second mayonnaise when I went to spread the toasted sourdough for a BLT and discovered I was out of mayonnaise).

Some similar rule may need to be created for certain foods. The corner of an open shelf that holds olive oils and vinegars sits above a vinegar crock and shows red wine, white wine, Banyuls, everyday balsamic, fancy balsamic, rice wine, Sherry, apple cider, and malt vinegars along with verjus. Yes, I know I am out of Champagne vinegar. I am still looking for one I really love. Fortunately, everyday olive oil and one or two nicer ones meets this crazy need. A similar challenge may exist in the niche for salts. Fortunately, my penchant for salts seems to be contracting rather than growing. I know sel de Guerande is revered as a finishing salt, and Himalayan pink salt seems pretty popular, but I just don't get the hype for either. Give me Halen Mon or Maldon for finishing and very fine sel de Bex for popcorn. Anyway, to the matter at hand...

My wardrobe does not fill my closet, although my ties nearly fill my tie rack. If I ever reach the stage of needing more storage capacity for clothes, I'll probably adopt the modified one year rule I use in the kitchen. For ties, I hope something akin to my salt and vinegar collecting tendencies will naturally lead to reining in my adding of ties before the last few pegs are filled, leading to some sort of crisis.