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The Yacht Life

Nautical Style On Deck

Perfect Picnic Recipes Easy to make, sure to please

Road Trip

Food from across the USA

Step-by-Step: Your Summer Workout


hen you hear the word summer, what first comes to mind? Beaches crowded with volleyball games and sun-seekers in bikinis? Leisurely barbecue dinners in the backyard with great company and a few glasses—or bottles—of wine? Or, maybe a simple lakeside hammock ready for you and your (admittedly easy) summer reading? We don’t know about you, but our entire outlook on life changes when the temperatures finally reach windows-down-appropriate levels. The warm air brings people out of their shells; it makes us feel alive after a seemingly endless winter—almost like a wake-up call to say, “Remember me? It’s Summer. Time to let loose and check some things off of your bucket list.” More of us need to strive for this feeling throughout the year. This issue, we are focusing on your summer state of mind and the happiness that comes along with it. Inside, we’ve come up with ideas to make this your best summer yet, including picnicfriendly recipes, hairstyles to beat the most humid days, and a workout routine to maintain your bikini bod. Here’s to summer, and all it has to offer!


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CONTRIBUTORS 4 The faces behind this issue

PACK YOUR PICNIC 44 What to pack, what to make

EASY BREEZY HAIR 8 Hot looks for the season

CABIN FEVER 50 The BAM Girls take a daycation

WORDS TO LIVE BY 14 Capturing nostalgia

STEP-BY-STEP WORKOUT 74 Total body workout for every body

ROAD TRIP MENU 20 Great eats around the country

PAINTED CITY 78 Unframed and untamed

FLUEVOG FOOTWEAR 33 Unique soles for unique souls

SIPPING ON SUMMER 84 Infusing drinks with personality

SUMMER MASTERPLAN 36 Nautical style on deck

PLAYLIST 90 Beats for the heat

VOYAGEUR CHIC 42 Make an old space new

ROSEBUDS 93 A poem by featured artist, Jake Nelson

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BOW & ARROW Directors We—Katie, Vanessa, Jaclyn, and Laura—all work together to create each issue of Bow & Arrow Magazine. Although we all do a little bit of everything for the articles, photo shoots, and final design, we also have our individual areas of expertise, education, and talent. Unless contributors are specifically credited, our group of four puts everything together from the front to back cover. Katie Dosen, Fashion Editor

Jaclyn Hansel, Photography Director

Vanessa Fangmeier, Creative Director

Laura Wiering, Lifestyle Editor

BOW & ARROW Contributors

Maddie Johnson is a hair stylist at Lifetime Fitness’ Life Spa. She also does hairstyle how-tos for Kare11 TV news. Maddie believes that when it comes to fashion, your hair is your best accessory. She is an expert in colors, foils, cutting/texturizing, hair extensions, styling/blowouts, up-dos, makeup applications, and featherlocks.


Chelsea Lane moved to Minneapolis from Seattle two years ago for a change of scenery. She works full-time in finance, writes the style blog Zipped, and takes on as many fashion styling projects as she can.

Kate Ladell is an Administrative Assistant at an architectural firm. Although originally from Wisconsin, she currently lives in Roseville, MN and can often be found running for miles on end, playing trivia with her boyfriend, or relaxing outside on a patio. She was a member of the University of Minnesota’s Division I Crew team and now runs marathons, half marathons, and other distance races.

Want to be a contributor to Bow & Arrow Magazine? Bow & Arrow Magazine We are always looking for talented individuals to help us out.

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Emily Hoffmann is a recent Saint Thomas grad who picked up the art of makeup as a hobby. She is an advocate of authentic beauty­—stemming from the inside out. In the fall you’ll find her back in the classroom studying Marriage and Family Therapy but you’re sure to see her out on the town— biking, dancing and dining wherever there’s Mexican food.

Jen Fabian loves to incorporate her creative expression into everyday life as much as possible, especially when it comes to decorating spaces. She has a degree in Studio Art and a minor in Art History from the University of Minnesota. Previously, her professional background was in the traveling museum exhibition industry. Now, her new exciting venture is to further feed her passion within interior styling, interior design and home staging.

For Dave Puente, photography was always a part of his life. Even before he realized it was there. It was how he saw things, how he understood things. Dave has always loved good storytelling, powerful visuals and creative innovation. These things are what keep the wind in his sails. Check out his impressive commercial portfolio at

Matt Ruoho works in finance by day and runs a real estate investment fund on the side. After hours, you can find him bartending at Social House and Amore Victoria in Uptown, Minneapolis. In 2012, Matt, a very talented mixologist, competed in the elite Minneapolis Iron Bartender Competition.

Jake Nelson was born and raised in the ‘burbs before begrudgingly accepting his fate as an English major at the University of St. Thomas in St. Paul. He writes when he feels nostalgic and/or particularly honest. Jake currently resides in Duluth.

Kayla Kern is a recent graduate of the Minneapolis College of Art and Design, with a BFA in graphic design. Her interests are broad, and her motivation is high. Kayla’s approach to design is content and type based. Over the years, she found interest in creating graphic objects that should be coherent on all the points: the content, the layout, the type, and the materialization.

If you would like to offer your talents to Bow & Arrow Magazine, we would love to talk about opportunities available. Please email us at or visit Bow & Arrow Magazine


Daily Updates. Regularly Amusing.


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4 Maddie Johnson, Stylist Paige B., Model


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do it yourself!

1. Give your hair a healthy dose of hairspray. Comb or brush through to break up any clumps. 2. Clip up half of your hair and curl 1-inch sections of the loose hair, starting at the roots and moving iron down to the ends. Work the hair through the clamp of the iron by twisting the iron as you feed hair onto the barrel. 3. Release the remainder of your hair from the clip, and curl by section.

Beach Waves

The beach wave is a relaxed “I didn’t try too hard” look. It’s a favorite to many and only takes minutes. Another great perk, for those of you who don’t like washing your hair daily, it can last for days. It may not be as wavy as day one, but you’d still be able to rock it. It’s the perfectly imperfect look.

4. Once all your hair is curled, softly run fingers through hair, to give it a tousled look. Spray with additional hairspray for extra hold. Tip: The larger the curling iron barrel (we used a 1.5” barrel), the looser the waves will be and the looser they will get over time.

How to curl your hair to achieve this style:

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Knot Bun

This is elegance at its finest and is a style that is sure to be found on the red carpet for years to come. The way it’s swept to one side makes it more formal and would be stunning with an off-the-shoulder dress. Diana Agron (from Glee) wore a similar bun to the SAG Awards in 2011, as did Sienna Miller at the Golden Globes this year. However, she wore it straight back, which is another tasteful option.

do it yourself!

1. Pull hair into a low, side pony. 2. Divide hair into 2 sections, and use your fingers to lightly rat each one, adding softer volume. 3. Hold one section in each hand, and twist away from each other. Then, take the two twisted sections, and twist them together to create one roped section. 4. Loosely coil the twisted hair around the base of the pony. Secure with bobby pins, using as many as needed. Tip: Conair makes oversized bobby pins which are great for extra long hair or thick hair!


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do it yourself!

1. Section hair into 2 pieces, either at the base of your head, or off to the side if you want the braid to lay in front of your shoulder. 2. Take a small section of hair from underneath one section, and move it around the top and over to the other section. Do the same to the other section, grabbing a small section from underneath, and moving it around the top and over to the other section. Hold firmly, but do not pull tight.

Fishtail Braid

Braids are always an easy go-to. Whether you’re shopping around town or cruising on your bike, it’s a cute alternative to a simple ponytail. But if you’re looking for something a little more elaborate, the fishtail braid should do the trick. This hairstyle looks time-consuming, but once you learn the quick and easy steps, you’ll have it down in no time.

3. When near the end of the braid, use a normal braiding technique (3-strand style) to finish to the ends of hair. Secure with hair tie. Tip: To give fishtail braid a messier look, gently pull hair away from the center of the braid.

Watch this fishtail braid video:

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do it yourself!

1. Pull hair into a smooth ponytail at the top of your head. 2. Twist hair tightly, keeping strands smooth, and wrap it around the base of the pony. Secure the end of the hair with a bobby pin, and add more pins until it is firmly secured. 3. If you’d like a messier look, use your fingers to gently loosen the tightness of the bun. Tip: For an ultra smooth look, apply a moderate amount of smoothing product to hair before beginning this style.

Donut Bun

There’s absolutely no sign of this popular updo going anywhere. Celebrity stylist Kevin Ryan says, “A high bun accentuates the neck and draws attention to the cheekbones.” Most ladies pop on a pair of stilettos to add height, but this bun is another way to do so, and you’ll no longer be limping home from the painful shoes you wore out. ◆


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Check current tour dates and locations:

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Summer is a nostalgic time––the smells, sounds, and sights have the power to transport us to a state of being that seems only possible through the warmth of the sun. These are moments, whether alone or shared, that become iconic in themselves and inspire your life.


Pictured in this feature: Bridget T., Shane K., Tyler K., Dan and Clare K., Jon M., Molly B., and Sweet Baby Charles | A special thanks to Jari and his motorcycle Bow & Arrow Magazine



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Our friends from across the country helped us out with this summer road trip menu. If you’re traveling near any of these places, you won’t want to just drive by. Stop and enjoy these top spots!








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Blue Door

selected by Dan Glass

1811 Selby Avenue West

While the Twin Cities are typically known for their wicked winters and splendid summers, to the locals there are many other hidden treasures. As much as Minnesotans take pride in their love for the great outdoors, they also have embraced their love of food. This is very evident in the Twin Cities where the battle of the Juicy Lucy—a magnificent hamburger with cheese cooked in the middle—has become a phenomenon. As simple as it sounds, the Juicy Lucy is celebrated in numerous locations around both St. Paul and Minneapolis. Dan decided to go to the Blue Door Pub in Saint Paul to take a closer look at this Twin Cities favorite (the Pub also has a Minneapolis location). The Blue Door Pub’s two unique locations have menu items specific to that community. We decided to start with SPAM Bites, a Minnesota Classic (SPAM headquarters is in Austin, MN). While hesitant at first, we ended up loving this appetizer (featured on the show Diners, Drive-ins and Dives) with fried SPAM and cream cheese topped with a pickle. From there we moved on to the burger menu. The most popular item is the Blucy, a cousin of the famed Juicy Lucy, with bleu cheese dominating the center. We decided to go with the Merriam Park Burger which is a tribute to a nearby neighborhood, lined with antique shops and old Victorian homes typical of Saint Paul. This burger hosts bacon and garlic, with a red currant jelly adorning the top. The Blue Door Pub is a great location for both locals and visitors alike. If you’re looking for a spot to enjoy a beer while watching hockey (yes, in both the winter and summer) this is the place to be! 22

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Spam Bites !


Dan Glass is a linguistics professor by day, urban photographer by night. He specializes in architectural and underground (literally, under the ground) image work, often in the pursuit of buried history. He is also a confessed beer snob, confirmed initiant in the Ancient Order of SPAM, and all-around consumer of delicious fair fare. You can see his documentary work on

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HeartH selected by Jacqueline Raposo and Brent Herrig Chef Marco Canora believes simplicity and consistency are the keys to his success; “I think there’s just beauty in simplicity; I’ve always bought into that and still today it’s enough.” Yet at Hearth Restaurant in New York City, the menu sings with rich flavors found in the best of ingredients, making “simple” dishes extremely relevant and incredibly exciting. Italian classics like Veal and Ricotta Meatballs, Spring Vegetable Garganelli and Arugula, Fennel and Anchovy salad share the menu with an organic chicken rubbed with chilies and spatchcocked for two and gently grilled quail set in farrow and decked with its own egg. Large parties can share a personal pig roast or a


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403 East 12th St at 1st Ave

whole grilled fish and adventurous eaters find a full seven-course tour of the Hearth menu to indulge in. Nestled in New York’s East Village, Hearth is a ten-year industry veteran boasting an extensive wine list by James Beard Award winning sommelier Paul Grieco, chosen to pair perfectly with Canora’s much-lauded plates. The space is comfortable for celebratory parties yet intimate enough for a romantic tête-à-tête. And if there’s something you’ve particularly enjoyed, don’t be surprised if Canora—who after ten years is still in his kitchen six days a week—invites you back to teach you how he makes it.

Chef Canora Jacqueline Raposo and Brent Herrig are both professional photographers in New York City. (Check out their website! Together they have worked with over 70 of New York’s most progressive and impressive chefs, bringing this small population out in a new voice.

Books & Books 265 Aragon Avenue, Coral Gables

selected by Nestor Arguello In the beginning was the Word. Then someone took that word and wrote it down enough times to make a book. After making enough books to create walls, someone added a cafe. And so, the cafe at Books & Books came to be. An open-air courtyard surrounded by a bookstore in the heart of Coral Gables, Books & Books is a great place to grab a book and grab a bite. Stick around Friday or Saturday and the evening will greet you with the sound of live music and plats du jour. We began our night with a bottle of Tempranillo while sampling the Charcuterie Board (a selection of prosciutto, chorizo, brie, maytag blue, manchego, grapes, apple slices, and bread). You really can’t go wrong with a sampler but if you’d prefer a lighter option, I’d recommend the fresh mozzarella. The “Flying Hawaiian” was the night’s special entree consisting of nice thick slabs of ham, thicker slabs of mozzarella, and fresh pineapple on toasted ciabatta. Dessert was another Chef’s special—nice and sweet, with a chocolate center.


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Live music on the patio

A night under the stars with live music and great food, the cafe at Books & Books has easily become one of my favorite spots for a night out. With the Coral Gables Museum next door, it’s worth checking out the latest gallery of work by the University of Miami students and faculty, as well as other artists of the day. Coral rock and limestone walls are incorporated in both buildings and trademark them in the style of the Gables with Mediterranean architecture. Any given day you may find book signings or lectures going on within the bookstore or the museum next door. My dinner date just happened to coincide with the book signing of Lil Wayne’s daughter, Reginae Carter, and Birdman’s daughter, Bria Williams, and their novel, Paparazzi Princesses. On a hot day—which in Miami means everyday— an order of Avocado Salsa is enough to leave you refreshed and feeling good about yourself. The friendly staff always have a smile on and are quick to attend. But most importantly, Books & Books serves coffee, because really, what would a bookstore in Miami be without a little cafecito?

Nestor Arguello is an Architect, Designer, and Professional Photographer born and raised in Miami, Florida. After graduating from the University of Miami, he began working at Dover, Kohl and Partners, a town planning firm. Nestor lives by these words: “It’s not always about designing something beautiful, sometimes it’s just about opening people’s eyes to the beauty thats already there.”

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steuBen’s selected by Allison Falls

523 East 17th Avenue

Located in the hip Uptown neighborhood of Denver, Steuben’s is the perfect place for dinner on a summer night. A revamped auto garage, the restaurant has a swanky diner-like feel complete with southern hospitality and comfort food. They offer two happy hours, a take-out menu, and a food truck you’ll recognize at any Denver event. As we walk in, we are guided through the restaurant past an array of posh vinyl couches and chairs—stuffed full of customers. We choose a table outside on the patio underneath the bright stringed patio lights and settle in. The drink menu may seem overwhelming at first given the almost endless amount of choices. This

Fish anD chips 28

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is not your run-of-the-mill Bud Light/Sam Adams joint. You are welcome to choose from a beautiful array of whiskeys, gins, bourbons, and Steuben’s favorites. With a Moscow Mule, a Little King Beer, and a vodkalilac-flavored ‘Variation’ we couldn’t be happier on this warm Denver night. After analyzing the menu for quite some time (mostly because we wanted everything on it) we narrow it down to fish and chips and fried chicken. Steuben’s menu is loaded with every kind of comfort food you can imagine, from inexpensive burgers, to shrimp and grits, to the Maine lobster roll. Once our food arrives, we dive straight in; a little foggy from the fantastically strong drinks we started the meal with. The food, of course is absolutely delicious. The fried fish is to die for, sprinkled with fresh lemon and impeccable homemade tartar sauce. The fried chicken is bursting with flavor and accompanied with rich peppery gravy and buttery mashed potatoes. The food left us beyond satisfied and feeling a few pounds heavier, but we are content. As we saunter out of Steuben’s we knew we would be back again, and that we couldn’t resist the delicious food, great atmosphere, and of course, the drink menu.

FrieD chicken !

Allison Falls manages the online retail bookstore for the non-profit organization Fellowship of Catholic University Students. She spends her days creatively designing new products for FOCUS, as well as implementing new strategies for campus outreach. She grew up in Phoenix, Arizona but now spends her days climbing the Rocky Mountains of Colorado with her husband, Nick. Bow & Arrow Magazine


selected by Amanda Hinderks When visiting Chicago, you want to make sure you’re getting the best of the best when it comes to food. A menu that is delightfully tasty, a gorgeous location with an inviting atmosphere, a friendly staff, and overall something truly memorable. All of this can be found at Tavernita, a glorious tapas restaurant located in the River North neighborhood of Chicago.

151 West Erie Street

While the food here is enough to put it at the top of my restaurant list, we can’t forget about their other claim to fame: the drinks. Tavernita has a massive bar that is fully stocked with any alcohol you could want. I’m a cocktail girl, so one of the main draws that got me in the door was that they have a variety of cocktails on tap. I ordered the “Little Twins,” which is two half-sized drinks of your choice for the price of one. I tried the “Irie Tavernita is primarily a tapas restaurant, which means Big Nose” and the “Big Papa Strawberry Daiqurinha,” that all of the food you order comes on small plates. It both of which were amazing. is meant to be shared with the people you are dining with, which creates a really fun experience. While I The next time you are in the city, don’t forget to hop was visiting, we tried the chicken croquettes, spiced on over to River North to give Tavernita a try. I’m sure it fries, serrano ham flatbread, and, the absolute star of will be a highlight of your visit. ◆ the meal, the gnocchi. Oh my goodness. I have been dreaming of the gnocchi since the moment I tasted it. It is quite possibly one of the greatest things I have ever eaten! If there is ever anything you need to do in your lifetime, it is to go to Tavernita, and eat the gnocchi.


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Amanda Hinderks is a photographer living in Chicago, Illinois. She is also the Co-Editor in Chief of, a cultural blog highlighting all the amazing things the windy city has to offer. She previously worked as Assistant Photo Editor for a top fitness magazine before heading back to the Midwest last year. Bow & Arrow Magazine



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The shoes and styles of John Fluevog


or most of us, we decide which shirt or dress we are going to wear, and then build the rest of the ensemble surrounding that one piece. For shoe designer John Fluevog, he starts from the bottom up. “Always start with shoes. If I’m not making shoes that I like, then I’m making the wrong shoes. I have to make shoes that I enjoy and that I’ll wear forever.” Fluevog’s style is selfproclaimed as eclectic, eccentric and unusual, but stylish. “I hope,” he added, as he straightened his multicolored scarf, accented by an aqua bow-tie. He hit the nail on the head. A John Fluevog boutique recently opened in the Uptown area of Minneapolis. It is a neighborhood bustling with hipsters, making it a good fit for the store. Fluevog said he likes the Pictured above: Presence Collection / Wizard

idea of being a part of a community. “Every store that I have has a little bit of a different culture. The shoes bring it together. If I go to Boston, it has quite a different feel than if I go to Washington D.C., for instance. The stores have a culture, and we become connected to the culture and to that community.” Fluevog stumbled into shoe design in the 1980s at the beginning of the grunge movement, opening his first store in Seattle. By piecing together and altering different shoes with various materials, he was selling very unusual, unique product lines. From there people began calling him a shoe designer. “I fell into it. It was a case of me living up to a reputation almost. I started doing it and found out that I was actually good at it.” Bow & Arrow Magazine


On the pull tabs of the popular “Angel” boots are the letters “D.D.F.T.” This acronym has become an iconic calling card for eclectic shoe designer. The letters stand for “Don’t Delay Fluevog Today,” and were actually coined by a colleague of Fluevog’s. He wasn’t so sure of the moniker right away, but they kept it, and it stuck. The Angel boots have been on the market for about twenty years, which is an incredible length of time for a singular style to be on the fashion stage.

“What we look like is a reflection of who we are, and that is important.” Where does Fluevog derive inspiration for such unique footwear? He says it comes from above. “Heaven. It’s not unlike anything. I eat and sleep it. When you start eating and sleeping something, it starts to sink into your subconscious.” Sometimes he dreams of designs: he wakes up, draws the image from his dream, and goes back to sleep. In the morning he will find loose sketches from which he will shape and


7th Heaven Collection / Derby Swirl (5 Eye) Bow & Arrow Magazine

refine, and then take to his design team. It may seem absurd to some, but not to John Fluevog. “I learned over the years to have the boldness to go do it. This little thing in me says ‘that thought is valid; that is a good thought, and I should go in this direction.’ And then I chase it. The ideas start with me having the boldness to do what I think of.” This boldness plays out in a number of ways for Fluevog, but none more so than the whimsy in his designs and the culture of his company. The designer thinks that fashion is too serious. “It shouldn’t be all-consuming. There are more things to life than what we look like. But again, what we look like is a reflection of who we are, and that is important. If we’re not aware of what we wear and how we dress, we become soulless people. If we take it too seriously, it ceases, and becomes too exclusive.” And it is the exclusivity of fashion that Fluevog is not fond of. “[Fashion] should be accessible; it should be fun. When it gets too serious and stuffy and exclusive, it’s no longer interesting to me.” ◆

Swordfish Collection / Cooper

Baroques Collection / Caravaggio

Arc Collection / Rainbow Boot

“The ideas start with me having the boldness to do what I think of.”

Big Presence Collection / Faraday Bow & Arrow Magazine


ck e d n o e l y t s l a Nautic

Jaclyn Hansel, Photography Chelsea Lane, Styling Taylor O. and Katalja H., Models


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Tank top, BB Dakota from Parc Boutique Sweater, Vintage from My Sister’s Closet Shorts, Aryn K. from Parc Boutique

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Peplum top, Cynthia Rowley Shorts, Vintage Lacoste from My Sister’s Closet Necklace, Parc Boutique


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Dress, Forever 21 Sunglasses, Target

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Top, Kensie from Lily and Violet Shorts, Bar III Hat, Nine West


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Knit Tank, Collection Costa Blanca from Parc Boutique Pants, Michael Stars from Lily and Violet Scarf, Anne Klein

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Find out how to create an inspired space of your own.


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n a third floor apartment, this slant-ceilinged corner could easily be left unused. But in small spaces, every square foot counts. The teal painted desk and overstuffed chair set the color palette. The filigree mirror adds depth and dimension to what would otherwise be a flat wall, also offering additional light. And the antique trunk, globe and bust serve as statement pieces to surround with accessories. Rooms are meant to be used, but sometimes a little frivolity goes a long way to create an eye-catching space. Candles, pearls, a quill and inkwell accompany this writer’s desk. 3


Make it your own:

1. Decorate by need. If you don’t know how to store your jewelry, show it off in an antique dish on your desktop. 2. Eucalyptus bouquets are an inexpensive, chic alternative to flower arrangements. They have a long shelf-life and double as an air freshener. 3. Accent pillows and blanket throws can add color, texture and interest to a chair or sofa. 4. Antique pieces can be very inexpensive if you are up for the hunt! Scout local shops to score some unique finds. 5. Use your favorite books and fun dishes to hold smaller items. ◆ Styled by Jen Fabian Bow & Arrow Magazine


uet q o r c of n o o ead n r r p e s t f c an a his picni r o f t t c y of Perfe ersucker, se a part e a and s ure to ple welve. rt is s two o


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SOUTHWESTERN QUINOA AND CHICKEN SALAD 2 boneless skinless chicken breasts 1/2 small yellow onion 1 C. pre-washed quinoa (if not pre-washed, follow package instructions for rinsing) 1 2/3 C. low sodium vegetable broth 2 Roma tomatoes, diced 1 1/4 C. cooked corn, frozen or canned 2 green onions, sliced 1 small jalape単o pepper, finely chopped, seeds intact 1/3 C. chopped fresh cilantro 3 large cloves garlic, minced 2 limes 2 T. chiles in adobo sauce Olive oil Salt & pepper Heat 1 tablespoon olive oil in a medium saucepan over mediumlow heat. Add onions and cook, stirring frequently, until soft and translucent. Add quinoa to saucepan to toast, stirring constantly, for 3-4 minutes. Add vegetable broth and turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 15-20 minutes, until liquid is absorbed and quinoa is cooked. In the meanwhile, heat olive oil and garlic in a skillet. Add cubed chicken breast, the juice of 1 lime, and chiles in adobo sauce. Let simmer until chicken is fully cooked. Transfer cooked chicken and quinoa to a large mixing bowl and chill in refrigerator. When quinoa is cool, add tomatoes, corn, green onions, jalape単o, cilantro, and the juice of the remaining lime. Salt and pepper to taste. Recipe adapted from Once Upon a Chef


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GUACAMOLE STUFFED RADISHES 15-20 large radishes 2 avocados 1/2 purple onion, diced 1/2 tsp. garlic salt 2 T. lemon juice Pepper In a medium sized bowl, mash avocados with a pastry blender. Add diced onion, garlic salt and lemon juice. Add freshly cracked pepper to taste. Slice off a small piece of the bottom of each radish, so they stay upright. Hollow out the center of each radish with a small knife. With a spoon, fill each radish with guacamole. Crack fresh pepper over the tops of each.

LIME MINT MARINATED FRUIT SPICY DEVILED EGGS 1 dozen large eggs, not too fresh 2 T. plain Greek yogurt 1 T. dijon mustard 1 T. white wine vinegar 2 T. Frank’s Red Hot sauce 2 T. extra virgin olive oil Salt & pepper Chives, thinly chopped Paprika Place eggs in a large saucepan and cover with water. Bring to a boil, cover, remove from heat, and let stand ten minutes. Drain eggs and peel under cool running water. Slice each egg in half lengthwise.

1/2 honeydew melon 1 pineapple 5 nectarines 1 C. water 1/2 C. sugar 1 lime 1 T. chopped fresh mint Chop fruit into small cubes and place in a large bowl. In a saucepan, bring water and sugar to a boil, stirring constantly until sugar dissolves. Simmer for three minutes, and remove from heat. Let cool slightly, then pour over the top of the chopped fruit. Squeeze lime juice over the fruit, and add chopped mint. Stir and let marinate in the refrigerator for at least 1 hour before serving.

Place all of the yolks in a bowl and mash with a pastry blender or fork. Add Greek yogurt, mustard, vinegar, and hot sauce. Stir until smooth. Add olive oil; mixture will be creamy. Season with salt and pepper to taste. Transfer mixture to a plastic zipper lock bag and cut off one corner of the bag. Fill the egg white halves with the yolk mixture. Garnish with paprika and chives. Recipe adapted from Serious Eats

Who says your dishes need to stay inside? Use bright servingware to accent your spread, like these pieces by Everyday Charm Home.

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BLACKBERRY LEMON TART 3/4 C. (1 1/2 sticks) unsalted butter, room temperature 1 C. powdered sugar 2 C. flour Pinch of salt 8 oz. cream cheese, at room temperature 1/2 C. plain Greek yogurt 1/4 C. lemon juice 1 C. water 1 C. granulated sugar 3 C. fresh blackberries Zest of 1 lemon Preheat oven to 350 degrees. In a bowl of an electric mixer on mediumhigh speed, beat butter until creamy. Reduce speed to low, add 1/2 cup powdered sugar, flour and salt, and mix until just crumbly. Press dough into bottom and sides of a greased 11-inch tart pan or springform pan, with a removable bottom. Bake until slightly golden, 20 to 25 minutes. Remove from oven and transfer pan to a wire rack to cool completely. With an electric mixer, beat cream cheese until light and fluffy. Add remaining 1/2 cup powdered sugar and sour cream and combine. Add lemon juice and beat until smooth. Pour into cooled tart crust, and refrigerate until firm, at least 1 hour. In a saucepan over medium heat, bring 1 cup water and granulated sugar to a simmer and cook for 1 minute. Place blackberries in a strainer and place strainer over a large bowl. Pour sugar water over berries. Then place strainer over sink and pour sugar water over berries a second time. Drain berries completely, then evenly distribute over top of refrigerated tart. Zest lemon over the top of the blackberries and refrigerate until serving. Recipe adapted from “The Minnesota Homegrown Cookbook”


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BUFFALO TEA SANDWICHES 6 slices pumpernickel bread 1 large cucumber 2 T. plain Greek yogurt 1 T. Frank’s Red Hot sauce Peel cucumber and cut into slices. Combine yogurt and hot sauce and spread onto toasted slices of pumpernickel bread. Layer cucumber slices on top of spread. Cut into quarters and serve open-faced or topped.

TIPS FOR A PERFECT PICNIC: • Choose vinaigrettes over mayonnaise-based dressings for your picnic dishes; they are more stable in the hot sun.

LEMON BASIL PEA SPREAD 3 slices bacon 3 C. frozen sweet peas 1 T. olive oil 2 large cloves garlic, minced 3 large green onions 1 T. lemon juice Salt & pepper 8 fresh basil leaves, finely chopped Cook bacon over medium heat until crisp, then lay the strips on a paper towel to drain fat and cool. In a saucepan of boiling water, cook peas until softened, about 2 minutes. Drain from water and transfer to a food processor. Pulse until coarsely pureed. Add olive oil, garlic, green onions and lemon juice. Continue to pulse until combined and smooth. Add salt & pepper to taste. Stir in basil leaves. Transfer to a serving dish and sprinkle bacon crumbles over the top. Serve with toasted crostini. Recipe adapted from Canadian Living

• If you want to serve meat, go for a cured meat platter with summer sausage, prosciutto, and salami. • Choose hard cheeses, such as cheddar and parmesan, which won’t melt as quickly as chevre or brie. • If packing a cooler, keep in mind the flow of the meal. Keep desserts at the bottom, and appetizers at the top.

WATERMELON SANGRIA 4 C. cubed ripe seedless watermelon 1 1/2 C. white wine 1 oz. rum 2 oz. orange curaçao 2 oz. simple syrup 2 limes Ice In a blender, puree watermelon cubes. Pour into a large pitcher and add wine, rum, orange curaçao, simple syrup, and the juice of one lime. Stir. Cover and refrigerate for 2 to 4 hours. Serve on ice and garnish with additional watermelon and lime slices. Recipe adapted from Serious Eats ◆

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Invincible. Refreshing. Youthful. Wide - eyed. Sunshine. Invigor 50

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rating. Joyful. Awake. Nostalgic. POssiblity. Free. Bow &Puente Arrow Magazine Photography by Dave



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Summer is

riding the breeze 56

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Summer is

free spirited Bow & Arrow Magazine



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Summer is


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the sweetest thing

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Summer is

getting lost Bow & Arrow Magazine



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Starting at the top, work through the following list of exercises (photos provided on next page for explanation). You should complete all sets of one exercise before moving on to the next. Try to move through the workout as quickly as you can, keeping good form. Pick a weight that is challenging but still allows you to keep good form. Take 30 seconds between each set and 1 minute between each exercise. • Choose one: (a) 10 minute warm up on treadmill or elliptical or (b) 50 jacks and 50 mountain climbers • 3 sets of 15 bent over dumbbell rows • 3 sets of 20 bodyweight squats • 3 sets of 12 shoulder press • 3 sets of 15 forward lunges • Choose one: (a) 8 minute treadmill or elliptical or (b) 50 jacks and 50 mountain climbers


“I really like workouts that work the whole body and are a mix of cardio, bodyweight work and weightlifting. This workout has all that! This really works the legs, sculpting the thighs and butt. I do this workout once a week and it quickly became my favorite day at the gym.”

• 3 sets of 20 bicep curls in lunge (10 each leg per set) • 2 one-minute planks • Choose one: (a) 8-minute treadmill or elliptical or (b) 50 jacks and 50 mountain climbers • 3 sets of 20 crunches


• Set of hand weights (Choose ones you feel comfortable with or use a light set for the more difficult workouts and heavier weights for the easier sets. If you aren’t doing this workout at the gym or don’t have weights, use unopened soup cans!) • Treadmill or elliptical (only needed if opting for this cardio choice versus jumping jacks or mountain climbers)

• 3 sets of 18 plié squats • 3 sets of 12 reverse lunge • Choose one: (a) 8 minute cool down on treadmill or elliptical or (b) 25 jacks and 25 climbers

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(1) From standing, bend knees slightly and hinge forward at the hip, keeping your back flat and head up. (2) Hold your torso still as you lift the hand weights, keeping them close by your sides, with your elbows in. Lower weights back down to starting position and repeat.

Stand with feet shoulder-width apart. Bend your knees and lower your butt towards the floor until your thighs are parallel to the ground, then stand back up and repeat. Your back should be straight the whole time.

(1) From standing, start by bringing weights to the tops of your shoulders, with your palms facing forward. (2) Lift the weights overhead by straightening your arms, then lower them down and repeat.

(1) Standing with feet shoulder-width apart, step right leg forward. (2) Lower into a lunge, so the front thigh is parallel to the ground. Step feet back together and repeat with the left leg for one rep. (Reverse lunge is done the same, except for stepping leadMagazine foot backward.) 76 Bowthe & Arrow







Get into forward lunge position (see description above). With weights at your side and palms facing forward, bend your arms, raise the weights, then lower them down. Repeat 10 times, then switch legs and do 10 more for one set.

Using your toes and forearms for support, raise yourself off the floor, keeping your whole body straight. Make sure your hips don’t sag or stick up too far.

(1) Take a wide, 2-3 foot stance with toes pointing out. Using both hands, hold onto the end of a hand weight, and let it hang in front of you. (2) Raise up on your toes and balance, then (3) squat down until your thighs are almost parallel to the ground. Stand back up and repeat. ◆




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River Island Leather Jacket American Apparel Leotard H&M Shorts BCBG Necklace Guess by Marciano heels

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American Apparel Dress Target Sunglasses Urban Outfitters Bracelet


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River Island Leather Jacket American Apparel Leotard H&M Shorts BCBG Necklace Guess by Marciano heels

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Forever 21 Sequin Jacket Forever 21 Pants Target bralette


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H&M Crop Top H&M Skirt Forever 21 Choker Necklace Target Belt Limited by ASN Shoes, bought in London

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Specialty drinks created by Matt Ruoho One of my biggest pet peeves of working behind a bar is getting asked, “So like, what is your best drink?”

To this question, I explain that all of my drinks are fantastic, and it is more important to pair a cocktail that complements your personal taste preferences. I rarely make drinks from our cocktail menu for my bar guests­— it is far too limiting, and I would rather get a feel for what they like and craft something they will specifically enjoy. I generally ask for some guidance in terms of spirit preferences, or for any off-limits spirits (usually leading to a

story of how someone took too many shots of Tanqueray, and now they hate that “pine tree stuff ”). From there I look for flavor preferences: sweet, tart, savory, herbaceous, complex, etc. When the BAM girls came to me to create a personalized cocktail for each of them, I was excited, scared and nervous all at the same time. I had a lot of fun with this particular challenge, both from the satisfaction of creating what I thought to be a fitting and tasteful drink, as well as the buzz caught while “recycling” the cocktails that did not make the cut. I know some of the girls better than others, but I took what I know about each of them and went to work.

La Tequila Salsa Muddle 3 blackberries 2 oz Tequila 1 oz Pineapple 1 oz Domain de Canton Ginger Liquor 3/4 oz fresh squeezed lime Shake vigorously and strain Top froth with 4 drops of Bittercube Bolivar Bitters The salsa dancing sweetheart. I decided my goal for this drink was to create a cocktail with some sweet nodes, but a little zest and a Latin flair. Naturally tequila was my go-to but some fresh fruit juices and a French ginger liquer make this an awesome summer sipper that will satisfy your entire palate.

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Summer of No Bummer 1 oz Gin 2 oz St. Germain elderflower 1/2 oz fresh squeezed lemon Topped with prosecco Stir in seasonal berries Mint leaf, lime, and cucumber for garnish, serve in a wine glass Katie is the Wine-O of the group, and the idea was to create a refreshing summer cocktail that incorporated her bubbly personality and her love for wine. I plan making this in bulk to bring on my boat this summer. Fresh berries, gin, and Prosecco are a few staples for Katie’s personalized Sangria Blanc.


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What She’s Having 2 oz Añejo rum 3/4 oz fresh lime 1/2 oz white grapefruit 1/2 oz simple syrup 1/4 oz Allspice Dram Egg white Dry shake before shaking with ice, garnish with cinnamon My first impression of Vanessa was that she was the shy one. After a few minutes I found she was chock-full of great conversation and humor. So, her cocktail is subtle but with flavor combinations that pack a punch, and some combinations you wouldn’t expect. I had a lot of fun playing with this one since Vanessa was looking for a good rum cocktail, and rum seems to be a forgotten treasure in the cocktail world outside of the Captain & Coke. This drinking uses a bottle I love to reach for in the fall, Allspice Dram, which is essentially created by steeping Allspice with sugar and rum.

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Keep Chasing Unicorns 2 oz Vodka 1/4 oz Chartreuse 1/4 oz Licor 43 1/2 oz Fresh Lemon Dash of orange bitters 3/4 oz Pinot Noir Shake and strain over fresh ice, pour wine over, garnish with orchid I’ve known Laura for over four years, and still learn something new about her every time we talk—some surprising hidden talent, hobby or passion. I wanted to create a drink as unique and enticing as her, using her personal preference of vodka as the base. I reach for two of my favorite bottles in this one, Licor 43, which is a Spanish vanilla liquor made from 43 herbs and spices, and Chartreuse, a 250-year-old recipe created by French monks, made from the maceration of 130 herbs and plants. ◆


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We invited our Facebook fans to tell us what music they’ll be listening to this summer, and here’s what they said: “Anything by Phoenix, but certainly their new album that just came out. The Beach Boys will definitely be played a lot too.” - Ingrid F. “Check out Gary Clark Jr. Great style and even better skills.” - Dan B. “James Taylor, Stevie Wonder, Eric Clapton.” - John V. “You’re going to want to mention the new Phoenix and Daft Punk albums.” - Cooper L.


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“Sleigh Bells, Wolfmother, Yuna.” - Gina D. “Noah and the Whale, M83, Trampled by Turtles.” - Ali C. “Muse, Maroon 5, Pink, and Rick Springfield.” - Ann P. “I plan on waking up to Frank Sinatra every day.” - Dave P.










We’re on Instagram. And our pictures are really good. @bowandarrowmag

In the air tonight hangs an electric taste that leaves my lips tingling with april’s promise come to pass: june. climbing eye-blue skies, the first sunrise lifts over begging-to-be-found four-leaf clovers. with luck i’ll find one smiling, as if i was meant to pluck her, a comfortable stranger. we’ll claim this summer as our own: yesterday we plunged beneath the dusky lake as laughter skipped like stones.

we seemed to float forever, knees nervously tucked, before breaking surface. today my cotton v-neck makes for juvenile ice-cream drips an inviting canvas. the most headstrong careen below your thumb. tomorrow night the stringy flesh of oaken logs catch flame, provide for cautious plumes an opening, a moment to breathe. and we with our puffed-sugar torches yet unlit still wait for sparks.

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