Thursday, August 2, 2007

My Review of Skandia Fur (Black)

Originally submitted at Onlineshoes.com

There arent too many boots out there that let the world know you mean business. Tecnicas Skandia Fur is one of those boots. With a goat and bovine fur upper for years of comfort and durability, this stylish footwear puts you in the drivers seat. Make a scene with every step. Product features inc...


A WOW of a boot--beautiful, practical

By Ninsthewriter from Pompano Beach , FL on 8/2/2007

 

5out of 5

Sizing: Feels true to size

Width: Feels true to width

Pros: Comfortable, Warm, Durable, Easy To Clean, Elegant with mink jeans, Cute, Stable

Cons: NONE whatsoever

Best Uses: Travel, Office, In out of snow, Going Out, Casual Wear, Formal Events

Describe Yourself: Comfort-oriented, Stylish, Smart savvy shopper

I've worn Tecnica boots for over 30 years. I lived in Italy for 20 years and only wore only these boots as après ski in the mountains--Val Gardena and Cortina d'Ampezzo (both ritzy and elegant ski resort surroundings), and I was smashing in these boots. I moved to the States 17 years ago and have worn Tecnica boots in Utah, Wyoming and Colorado winters--they are luxurious, warm, water-proof and drop-dead gorgeous! Need anything more than that? They look fantastic with a mink coat or with jeans.

(legalese)

2 comments:

Anonymous said...

They sound awesome. Will they go with my halloween teacher's sweater?

ninsthewriter said...

You must be someone from Nebraska, someone who probably uses words like "fashionista" to describe me and is a Goddard MFA candidate!

I really need to get out of boots and into my writing costume with a change hats--a chef's might do. It's just that I can't figure out how to do this blogging stuff on my own ... a case of technological deficiency. Maybe I need a sturgeon--oh sorry--a surgeon. And speaking of fish--here's what I'm cooking up for dinner: cod with fig compote and prosciutto! Yep! The combination of the sweet figs, the salty prosciutto and the mild cod are a ménage à trois made for the adventurous gourmand.

More about cooking--recipes and bits and pieces I took out of the original manuscript of Cooking Lessons, when I get some blogging instruction or a smarty-pants writer posts me another note!