EVERYDAY BEAUTIFUL A-LINE APRON WRAP SKIRT IN VINE GREEN LINEN
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Basically THE skirt that looks great on everyone.
Impeccably sewn of gorgeous washable linen in the perfect weight that works for work or play. A flattering higher-waisted wrap and a length that magically works on any height. Side pockets (always), extra-long ties and extra front wrap fabric make this apron skirt work for a multitude of body types. A staple for any wardrobe, we have been told that wearing our A-line Apron Wrap Skirt makes you feel “everyday beautiful” -EXACTLY what we were going for.
Available in 5 colors (black, natural, vine green, french blue, and mustard).
A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES BY INTRIGUING WOMEN.
100% washable mid-weight (7.1 ounces) European Linen.
Color is a rich vine green.
(Also available in Black, Natural, French Blue, and Mustard)
Free (one size fits most from US size 2-12). Extra yardage and long ties to accommodate a multitude of body types.
Model is 5'8" and wears a US size 8.
Larger sizes are happily made to order. Please email us at firstname.lastname@example.org to place your order.
Allow 6-8 weeks for delivery.
So flattering with an easy opening to wrap close, a higher waist so ties don’t roll over the top and generous side pockets. Extra fabric and long ties allow the skirt to become and apron to protect any clothing.
ALWAYS. Generously-sized inseam pockets.
Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't. We rarely iron.
We designed our skirt using a heavier linen to work for any season. For late Summer/Fall, we have styled this with a long-sleeve button down white linen shirt, tan boyfriend jacket, Brigitte Headscarf in Chambray Linen, and French kicks.
Pear Upside Down Skillet Corn Cake
Pear Upside Down Skillet Corn Cake
What you need:
For the fruit layer:
4 tablespoons butter
3⁄4 cup packed light brown sugar
2 tablespoons Gosling’s Black Seal Rum (optional)
3 firm ripe Bosc pears, peeled, cored, and sliced lengthwise into 1⁄4-inch slices
For the cake:
1 1⁄4 cups all-purpose flour
1⁄4 cup fine-ground cornmeal
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon freshly grated nutmeg
1 cup (2 sticks) butter, at room temperature 3⁄4 cup sugar
1⁄2 teaspoon vanilla paste
2 large eggs, at room temperature
1⁄2 cup milk, at room temperature
Vanilla ice cream, for serving
What to do:
Make the fruit layer: In a 10-inch cast-iron skillet over medium heat, melt the butter until just bubbling. Add the brown sugar and rum. Cook, stirring constantly, until the sugar is completely melted and the mixture begins to bubble. Remove from the heat and let cool slightly. Arrange two layers of the fruit in a decorative pattern to cover the brown sugar mixture in the bottom of the skillet. Set aside while you make the cake batter.
Make the cake batter: Preheat the oven to 350° F. In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and nutmeg. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the vanilla paste and beat to combine. Add the eggs one at a time, beating until smooth after each addition. With the mixer on low speed, beat in half of the flour mixture, then add the milk and mix to combine, then add the last of the flour mixture. Mix only until the flour mixture is just incorporated. Spread the batter over the fruit, being careful not to move the fruit around too much. You may smooth the top, but don’t worry too much because everything will settle as it bakes.
Bake for 45 minutes, until the cake begins to pull away from the sides of the skillet and you can see the syrup bubbling around the sides. The center should feel set to the touch. Carefully remove the skillet from the oven and let cool for 15 to 20 minutes.
Run a knife around the edge of the skillet, then very carefully place a plate (much larger than the diameter of the skillet) over the top of the skillet and flip the skillet over to turn the cake out onto the plate. There will be wonderful, oozing syrup escaping around the sides. Serve the cake warm with a scoop of vanilla ice cream.