For quite some time I’ve been wondering about these insulated winter skirts that I’ve been seeing on the market. This winter, living in Telluride, Colorado I decided to give one a try.
I fell in love.
When it comes to post-ski comfort, this skirt takes the cake in my opinion. After skiing back to the car I pull my boots and bibs off, then put this skirt on over my base layers and have a cute and comfy butt warmer for the drive home. Handy when sitting on a cold car seat or going for beers.
I found that the mid-rise design fit me pretty true to size. I have a long torso and legs, but the length of the skirt feels spot on. Here I’m wearing a size small. The back of the waist band is stretchy.
Features that I like:
My second love this winter? Giant chocolate chip cookies baked in a cast iron skillet.
Here is what you need:
3 cups flour (I like whole wheat)
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon salt
1 cup dark brown sugar
1 cup sugar
2 sticks soft butter
2 large eggs
2 teaspoons pure vanilla extract
8 ounces (or whatever your heart desires) of bittersweet chocolate chips
Pan: 10 or 11 inch cast iron skillet, buttered. Make sure it is at least 2 inches deep.
Mix dry ingredients in a bowl.
Mix butter and sugars in another bowl. Add the eggs one at a time. Mix in vanilla. Add the dry ingredients and chocolate.
Scrape the batter into the skillet and spread evenly in a layer.
Bake the cookies for 35-45 minutes. The dough should be golden brown around the edges. Remove and let cool for 10 minutes.
This is where it gets exciting; I see it as two options:
1. Crowd your friends around, supply them with spoons (I recommend at least 5 of both), dump a pint of vanilla ice cream over the top, then race to finish the whole thing before the ice cream melts. It’s a joyous combination of laughter and simultaneous burning of the roof of your mouth and getting a brain freeze. Good fun!
2. Cut the cookie into wedges like a pie, remove slices and serve on plates like civilized folks.
Sometimes when I don’t have all the supplies, I’ll buy premade cookie mixes. Make them as the directions say, but then just pour the dough into a skillet. Generally, I preheat the oven 5°F higher than what the box says. You’ll have to keep an eye on it too, cause it takes a bit longer to bake.
Insulated skirts on sale here.
If you aren’t into skirts, how about a skillet that will last generations?