Sally Tseng’s Blog

View the full collection on our website.  www.sallytsengny.com

Chloe Sevigny recently collaborated with classic footwear label Bass to design a shoe collection for Opening Ceremony.  The result is all over the place – punky, preppy - in short, a lot of fun.

Chloe Sevigny for Opening Ceremony

Right now a fascinating experiment is docked in New York – the Waterpod Project.  The Waterpod is basically a mobile, self-sufficient floating pod.  It is  designed to be an alternative living model in response to changing environmental conditions.   The Waterpod will be docked in Brooklyn Bridge Park until August 17th. Try to check it out!  Also, visit the website at thewaterpod.org.

The Waterpod Project

Growing up, I would watch Disney princess movies and loved that each and everyone of them had their own happily ever after.  But I’ve always wondered what if they really didn’t live happily ever after?  What if, instead, Prince Charming wasn’t necessarily charming at all and they had gotten a job and live in the suburbs?  Dina Goldstein thought about this and began the Fallen Princesses project. http://www.jpgmag.com/stories/11918

Take a look at what real life does to these princesses.

Where’s Prince Charming to save you now?

I bet she wishes that she never woke up from that glass coffin

Not so Little Red Riding Hood

Beauty or the Beast?

I have a confession to make… I am a SciFi geek at heart.

I’ve been on a SciFi kick this summer. I’ve recently finished reading Ender’s Game. It’s an incredible SciFi thriller that doesn’t get too heavy with the science, but it does touch your heart with the human relationships that develop.  For a book that was written in the 70’s, Orson Scott Card was quite on point with some of the technology that we use today.

And have you seen the new Star Trek movie? It’s extremely entertaining. The characters were all well casted. I thought Zachary Quinto did a fantastic job as Spock. In the beginning, when they showed a little bit of their childhood it reminded me of the kids in Ender’s Game.

My recent SciFi obsession has inspired me. Don’t be surprised if you see jumpsuits in the upcoming spring 10 collection.

Don’t miss NYC Restaurant Week. I had a yummy 3 coarse meal at Perry St for $35.  Homemade mozzarella and tomato appetizer;  grilled salmon w/ spinach, olives, and lemon sauce; molten chocolate cake and vanilla ice cream for dessert.  Check it out. http://www.nycgo.com/views/programs/rw/srw.html

Here’s a sneak peek of our Fall 2009 collection.  It’ll be in stores this August. The entire collection will be posted on our website soon.

mmMmm… Chocolate crinkles. They are a delicious Filipino treat that my friend brought back from her trip to the Philippines.  Ever since the first bite, I can’t stop thinking about it.  They are a cross between a cookie and a brownie and they are not too sweet.  Unfortunately, I have yet to find them in NY.  So I did the best next thing, I found a recipe from pinoyfoodblog.com.  I haven’t made them yet… but when I do, I’ll let you know.

1/2 cup lard (instead of vegetable oil)
4 oz Tablea (native chocolate) or unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon Almond Extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for rolling the dough)

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Divide dough into two bowls. Cover; refrigerate at least 3 hours.

Remember the dough has to be well-chilled for so confectioners’ sugar does not get absorbed by dough upon rolling

2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Dough has to be really chilled before you roll on the powdered sugar

I roll the dough lightly on the bowl minimizing warm contact with my palms. Remember dough has to be really chilled

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Notes

1. 4 ounces of unsweetened baking chocolate is equivalent to 113 grams. In Manila, I purchase unsweetened baking chocolate from Chocolate Lovers.

2. If you don’t have unsweetened baking chocolate or tablea, you can substitute with cocoa powder.

3 tablespoons cocoa powder + 1 Tablespoon fat is equal to 1 ounce of unsweetened baking chocolate

4. Make sure the tablea that you buy is pure, unadulterated tablea. Sometimes, the tablea is already mixed with sugar. That is not a good substitute for baking

Our trunk show at Plum Boutique was a blast!  Thank you for coming out.  If you missed it, our Summer limited edition will still be at Plum for a few more weeks.

124 Ludlow St. (btw Delancey & Rivington)
http://plumstyle.com/

Friday was the last day for two of our interns.  Stephanie went back to Paris and Nicole back to Boston.  It was sad to see them go.