To Stuff or Not to Stuff?

UBIQ – Fatima Kitty

 – $254.95

I’m not really sure how sold I am on all these stuffed animal so-to-speak sneakers. As my friends, family and fellow blog followers probably know, I am definitely into the more adventurous, colorful, fun side of fashion, but I don’t quite know what to do with these stuffed animal kicks, let alone pay $254.95 for them. 

Love leopard, love pink, actually do like the white and black versions as well, I mean what girl at some point in time hasn’t liked Hello Kitty, or in UBIQ’s case, “Fatima Kitty“… I mean really, don’t lie ladies… this is actually kinda cute.

I think the outfit worn with this would have to be severely toned down and let these be the ‘statement’ pieces… but I feel like they may actually be growing on me. Jeremy Scott obviously the trend setter in this department with Adidas, but others are catching on my friend…who knew our childhood stuffed animal favs and their heads would wind up attached to our feet and rocked as a 2012 fashion accessory?

1/2” platform. Fabric upper and man made sole. Fits small. In between sizes should order up! Size US8 (EU 38) insole measures at 9 3/8 inches or 23.5cm. Each half size is 1/4 inch or 1/2cm difference. 

Love is an irresistible desire to be irresistibly desired.

Robert Frost

KICK FLIC OF THE WEEK

I’m so annoyed.

If VANS, NIKE/Jordan Brand, Supreme, Adidas, Reebok, Gourmet, Supra, Creative Rec, ALIFE, Undefeated, (I’m calling you ALL OUT) etc… the classic people don’t start making shit in SMALL sizes (the dope SHI*T people), I’m going to have a fit. I’m so tired of the PINKS and BABY colors for woman. I mean we want the realness too FOOTWEAR BRANDS ACROSS THE BOARD! 

GEESH, I mean why should we miss out on all the flava? All the “G” styles, prints, color ways? Ahhhh HELLO? GIve us a break. I was so bummed missing this Vans/Commes des Garcons period, I was well aware they were coming out and saddened to only see MENS sizes on there, or pardon me ladies with GIANT feet, your size as well. But I’m 5’1 and have 5’1 size feet, size 4.0-5.0 to be exact and we ladies are exhausted from being left out. 

This has been the story of my life being a sneaker fiend since I kinda popped out of the womb. I’be been put on “restriction”, “probation” and “grounded” from buying sneakers and shoes my whole life because my parentals thought I had a so-called, “problem” or “addiction” so-to-speak, well maybe … I digress, it’s important to me and something I love… footwear is essential in my mind to make “the perfect look” look just that much better…

So, I beg of you SNEAKER BRANDS, ATHLETIC BRANDS, FOOTWEAR BRANDS across the board, show the midget feet people some love and make little itty bitty sizes, I will bet my life on it they will sell out just as well as your big ol’ man feet sizes do. 

Thank you and Forever Yours, 

SheRocS.

GET IN MY BELLY.

Ok, so I’m guessing that these are looking EXTREMELY BOMB because I’ve been on this sugar/carb free diet for almost 6 weeks, but GOD DAMN (sorry God, but you know they look amazing and you would eat them in heaven if you could or can) these look good. 

NY Time rates them as THE BEST Chocolate Chip Cookies, so you know they can’t be too shabby, but I’m dying to try them and thanks to I am Baker and How Sweet it is food blogs, I am having me some major sugar cravings right now. 

I’m trying to add more food-esq aspects to my blog, such as baking, cooking, dining at home, best places to eat, new hot spots, etc… only things that are THE BOMB RAP SONG, will make the cut and what better way to start off with How Sweet it is and her delectable chocolate chip cookies, a classic treat that we all always love.

The New York Times Chocolate Chip Cookies

from The New York Times

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven.