I roasted a bunch of cubed-up red and green peppers with some olive oil, salt, and pepper at 450 degrees for half an hour, mixing them up every ten minutes or so. When they came out of the oven, I threw some balsamic vinegar over the top and VOILA! Quick, easy, delicious, and great if you have leftover peppers in your fridge but nothing to do with them (as was the case with these).
The F and I are headed to his office holiday party tonight, and while I'm wearing my old stand-by Michael Kors Berkley T-Straps (which I have had for YEARS and continue to wear regularly), I think these would be equally adorable:
Appropriately festive? Check. Cheap? Check. Heels high enough to bump me up to 6 feet? Check. And, most importantly: Black? Check.