Along with sweaters, finding skirts in appropriate length to one’s height is a challenge. Albeit initially to a lesser degree than the former category of clothing, the need for length-appropriate sizing is only amplified as one ascends in age. Only one of the plaid skirts from Tuesday’s post was available in longer length and because it is technically a mini-skirt, I would not even think about wearing it sans tall sizing.
Several of the below skirts are available in tall sizes. I have twoofthecolorways from last year in the first skirt and am consequently obsessively on the look out for the next time a generous promotion posts. Consider the academic green, coral, and brilliant fuchsia as good as in my closet.
Autumn is for plaid. Especially after a particularly hot and miserable summer in the city, I look forward to the days when I can wear the woolen tartans. Combined with a cashmere sweater, vest, and knee high boots, it is my go-to outfit for the season. Trends like crop tops and wide leg denim (shudder) come and go, but classics are such for a reason.
While only one of the skirts in this line up is available in tall sizing, I purposely looked for skirts of which the base (and only) sizing has a conservative hemline, save for the Cher Horowitz-esque yellow pleated number. Let’s save the mini lengths for Clueless cosplay and the 25 and under crowd, shall we?
I finally bought the full printed skirt from the Goop x Lilly Pulitzer collaboration. I have been wanted to procure this one for awhile, but resigned myself that it would have to come from the secondary market once it disappeared from the Goop online store around this time last year and did not show up in the last two Lilly Pulitzer After Party Sales.
I found this skirt NWT in my size via Mercari. The first time I found it in my size and not a 00, I jumped to purchase it. I cannot wait to wear it next spring, Carolina Herrera-style, with a crisp white button down.
“As we passed the autumn equinox and approach cooler weather most people are quick to jump on fall food bandwagon. Replacing peaches with apples, tomatoes with pumpkin and potatoes with sweet potatoes. We are also anticipating the cooler weather and the delicious recipes that come with it; however we are not ready to let go of the abundant produce that summer provides.
A rich zucchini and summer squash gratin (think the cheesy, thinly sliced potato casserole you grandmother used to make) is the perfect combination of an autumn dish with late summer ingredients. We lightened it up a touch by removing the heavy roux and the sometimes too-heavy white cheddar. We are not without cheese in this dish as we added a generous amount of earthy goat cheese and topped it with some sharp parmesan. This side dish will serve enough for four.
A quick note on the amount of cream in the dish: to some it may seem like it is not enough but you have to consider the amount of water that is inherent in summer squashes. Trust us, it’s a lot. When the gratin cooks, liquid will be extracted from the squash to help with the consistency of the dish.” – Joe
2 summer squash – cut in half and sliced into half circles
1 zucchini – cut in half and sliced into half circles
0.5 yellow onion – julienned
0.25 cup parsley – finely chopped
2 clove garlic – minced
1 small shallot – minced
0.5 lemon – juiced
1 pint heavy cream
4 ounces goat cheese
0.5 cup grated parmesan
Place a medium sized sauce pot over medium heat on the stove top. Add two tablespoons of olive oil, shallots, and garlic to the pan in that order.
Gently cook the shallots and garlic until soft and translucent, or for about two minutes.
Add the cream, goat cheese, lemon juice, and season with salt and pepper.
Bring the cream mixture up to a boil and whisk until the goat cheese is fully dispersed.
Add the cream mixture to the sliced vegetables (in a large bowl) and season with salt and pepper, mix.
Transfer to a baking dish and sprinkle the parmesan over the top of the squash then place the gratin in a preheated oven set to 350 degrees Fahrenheit
Cook for thirty minutes, then switch the oven over to broil and brown the top of the gratin until golden
Remove from the oven and allow to cool slightly before serving.
I am really into cashmere right now. This has actually been a twelve year phase, initially started when Old Navy released fifty dollar cashmere sweaters circa holiday 2007. Albeit likely manufactured by sweatshop labor via a supply pipeline arranged by unscrupulous corporate overlords in a time when I was not yet woke to the human cost, I distinctly recall selecting a red cowl neck style and a green heather crewneck style. Shudder.
Around the same time, Gap stepped up and began making cashmere sweaters in tall sizes. I bought the most dreamy gray cashmere pullover hoodie with ivory interior trim at the hoodie, which subsequently lasted until a decade later when I finally noticed the elbows were worn beyond repair. It was then that I purchased several other tall crewneck sweaters in three color ways (last seen here).
Again, I have not been keeping up with the Shopping Moratorium series. Rather than the reason being that I have nothing to report back, I have gone through some weight gain lately (water weight?) and literally nothing fits.
I bought two Brooks Brothers dresses, each in several sizes (the discrepancy between the classic label and Red Fleece is real). While the sequin number fit, it was not flattering on my tall frame. Conversely, I was dying for the jacquard tartan frock to zip, alas it did not. C’est tragique.