Friday, November 6, 2009
the author of the most sugary and laced in meringue landscapes,tell us between oils in linens the storys of sweet memories,and the stretch relationship constructed between his own maquettes ,and experiments to show us his true vision...of feminity and sugar freedom :) enjoy
Tuesday, October 27, 2009
EXTRACTED FROM THE AUTOBIOGRAPHY OF ANNA SUI.
My biggest problem was always money. Starting with $300 is not a good business plan. I always had to do extra design jobs just to keep my company going for the first 10 years. I reinvested every penny I made back into the business. There were times after I paid my employees that I didn't even have enough money for a subway token, and I would have to walk to my office in the Garment Center. In those early years, I was often offered magazine editing positions, but I had to remain steadfast about being a fashion designer. I wanted my own thing, and I resisted anything that would take me off that path. You have to have an incredible focus. That is one of the big keys to success. There are sacrifices and tradeoffs that you have to make along the way. But you have to decide for yourself what's more important.
People are attracted to my fashions because of all the elements I try to put into it -- There's always a very sweet feminine, girly aspect…a touch of nostalgia. There’s also the aspect of trendiness; the hipness I try to create by always adding a rock-and-roll coolness. There's always that ambiguity…the Good Girl/Bad Girl thing. All these facets have to go into my designs, or it doesn't look like “Anna Sui”. Every product I put my name on has to personify the "World of Anna Sui". When a customer buys a tube of lipstick, it should give them the same excitement as buying a dress from my collection. If it doesn’t, then I'm not really doing my job.
One of my favorites designers,she puts courage and fierce in every little piece of her own business..she never give up,even when the beginning was hard,and she was surrounded by pressure and without capital,shes my truly inspiration.
a Women of strength,with confidence and developing a lifestyle
Viva Anna Sui!
Tuesday, October 20, 2009
Monday, October 19, 2009
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup ghirardelli ground chocolate
2/3 cup flour (do not sift)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1 Preheat oven to 350 degrees F.
2 Using a spoon, stir eggs with sugar and vanilla; add butter.
3 Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
4 Stir into egg mixture; add nuts.
5 Spread into greased 8 inch square pan. and drizzle with caramel topping
6 Bake 20 minutes.
Thursday, October 15, 2009
1 Can Of Condensed Milk
1 Philadelphia Cream Chesse
1 Cup of Ricotta or Brie Cheese
The Juice From One Lemon
2 Spoons Of Vanilla Extract
5 Spoons of cranberry relish or jam :)
2 tbspoons of orange zest
For The Crust
You Can Use One Premade
Or Mix 1 Cup Of Crushed Cookies (Sugar Cookies,Ginger Cookies If You Want Add A Spicy Touch,Or Shortbread Will Be Good To If You Don’t Have Any Options)
And Add Half Bar Of Melted Butter
Fill a the mold is better if you have one springform with clasps.
Mix It And Bake It For 8 Minutes At 300F.take out when its slightly golden.
Blend Cream Cheese ,and Ricotta With , Vanilla,And Lemon Juice.
Add Eggs, One At A Time And Mix Well.
Add The Can Of Condensed Milk.Check the consistency of the mix must be creamy and lil thick.
Pour On Top Of The Crust And Spread the half mix
bake for 15 minutes and then add the layer of cranberry :0
then add the other half of the mix.
I Usually Bake At 350f For 28 Minutes Or When You Insert A Small Knife And Comes Out Clean.
you can decorate when its cold with strawberry glaze and fresh fruit or if you prefer with any marmalade and the the fresh fruit on the top too.
or with caramel and sprinkled nuts
Wednesday, October 14, 2009
Uyandım birden seninle gece üçü bulmamış-i woke up with you suddenly,the time didnt find three yet(it is meant that it is not three still)
Bir bulut durdu gözümde, hasret bize uymamış-a clpoud stopped on my eye,longing for hasnt fitted with us
Kalp kalbe karşı derler sende üzüldün mü?-they say heart is to heart,did you get sad too?
Ay bile çeker gider geceyi düşündün mü?-even moon goes,did you think about night?
Yanlızlık bende saklı-loneliness is hidden in me
Çıkmaz bir an dışarı-it doesnt go outside even for a while
Elimde bir fotoğraf-in my hand there is a photo
O şimdi burda olmalı-he/she must be here now
Kalp kalbe karşı derler sende üzüldün mü?
Ay bile çeker gider beni hiç düşündün mü?
Sensizlik bende saklı
Çıkmaz bir an dışarı
Elimde bir fotoğraf
O şimdi burda olmalı…
One of my favorite turkish song...because totally translate you to another atmosphere and softly comes and show you the different tones..thats why i like turkish singers and musicians..theyre totally unique and they really have his own style,I mean you can recognize a turkish melody since 10000 miles ago...
Tuesday, October 13, 2009
Monday, October 12, 2009
2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
Adapted from the joy of baking website
the bowl of your electric mixer (or with a hand mixer), cream the butter
until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
Now be creative melt some swiss chocolate and sprinkle!