Smartwool Smartloft skirt keeping my legs cozy while on a fat bike mission near Telluride. I really like how you can choose how many button snaps you want to use. Here I have the bottom few un-buttoned for more movement. On this adventure, I discovered that the skirt is great for blocking mud/snow spray from my backside and seat. It all washed out just fine! Click images to enlarge.
At home in Telluride.
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.
Made of %100 Merino Wool, the inside lining of the skirt is soft and odor resistant. The interior fill is three-quarters wool and 25% polyester.
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.
A small, albeit handy pocket sits at the right waist band. It is good for a few credit cards and some cash, but that’s about it.
Features that I like:
Next winter, a zipper is replacing the snap closure on the skirt. Hopefully it doesn’t alter the ability to modify the amount of movement you need. Also the 2015/16 line has new colors and patterns.
My second love this winter? Giant chocolate chip cookies baked in a cast iron skillet.
Soul food. Note: cast irons hold flavor, so depending on what you’ve made in it in the past, your cookie could end up tasting a bit savory.
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
Oven: 350°F
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.
Enjoy!
Insulated skirts on sale here.
If you aren’t into skirts, how about a skillet that will last generations?
WildSnow Girl, Rachel Bellamy, skis, snowboards and does just about everything else that’s fun. Rachel calls the Pacific Northwest home but is often romping around the mountains and crags of other states she loves. Whether on snow, rock, or in the sea, this WildSnow Girl will frequently have a camera in hand to capture the bliss of adventure through photography. See her beautiful images on Instagram: birdrachel.
