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maché w i n te r

2 01 2

 issue 4

Made with Love Cuddle up, it's cold out there...

food  entertaining  survival


on the cover

Waking up to breakfast in bed.

STYLING BY HEATHER W I N K E L • P H OTOS BY K R I STA L E I G H H U R ST FOOD BY KRISTINA HOPKIN S • H A I R A N D M A K E U P BY M E L I SSA M C H U G H 2

WINTER 2012  machemag.com


RECIPES INSIDE


love your city. love your bike. show your love.

quenluen.com/metrocycles


winter

2012

issue

4

30

food  entertaining  survival

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SUBSCRIBE for free at machemag.com/subscribe

FEATURING

36 BREAKFAST IN BED

Celebrate winter in your wonderland.

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46 COZY LOVE

A perfect winter day away for just you two.


FOLLOW

St ay u p to d ate bet we e n i ss u e s , to o !

22

18

86

PRICE GUIDE

We give price ranges for each recipe so you know what kind of investment you'll be making before taking something on! $=$5-$20 $$=$20-$30 $$$=$30-$50

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12

34 FOOD

ENTERTAINING

SURVIVAL

22

simplify Date Night Food and Wine Pairings

11

eye candy Send Your Love: lino-cut valentine

18

wrapped up Guilded Gifts

28

three solutions Pizza Dough

12

on the fly Golden Suckers

62

beauty fix Winter Skincare

64

fresh picks Your New Favorite Everything

20 for the kids Snowman Kit

16

visualize Infused Vodkas

34

seasoned Clementines

86

just craft it Day-Glo Vases

84

kitchen savvy Common Conversions

94

we dig Spices

WHY MACHÉ? What other word can be a fun craft project and a delicious lettuce variety? It's the perfect word for a food and party magazine!

SUBSCRIBE

Subscribe to maché for FREE at machemag.com/subscribe

machemag.com  WINTER 2012

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fo o d  e n tertaining  survival

FOUNDED AND CREATED BY ADAM GALLAGHER JOANNE GALLAGHER ANANDA SPADT HEATHER WINKEL

ART + EDITORIAL Editorial and Creative Directors ANANDA SPADT aspadt@machemag.com HEATHER WINKEL hwinkel@machemag.com Proofreader CARLA CORREA Contributors ADAM GALLAGHER, inspiredtaste.net, stylist + photographer JOANNE GALLAGHER, inspiredtaste.net, recipe developer, stylist + photographer KRISTINA HOPKINS, anitsirkletterpress.com, food KRISTA LEIGH HURST, kristaleighhurst.com, photographer DANIEL JOHNSON danieljohnsonphoto.com, photographer ASHLEY KOSMICKI, crafter JENNA SHEETZ modelmayhem.com/jennasheetz, licensed esthetician MELISSA MCHUGH, beautybymelissa.mixform.com, professional makeup artist BENJAMIN SPADT, recipe developer

SOCIAL MEDIA

ADVERTISING + SUBMISSIONS please contact hello@machemag.com maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe. ©2012 maché magazine All rights reserved. Materials may not be reproduced without written permission. Address copyright queries to hello@machemag.com.

Custom design & letterpress studio offering affordable wedding, business & social stationery.

www.anitsirk.com 8

WINTER 2012  machemag.com

Every effort is made to ensure that content appears correctly. maché magazine cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for informational purposes only. The views expressed in maché are not necessarily those of its editors or contributors.


cozy up

It's easy to write off winter as a season to survive before you get to the good stuff. Sure, the days are short and the heating bills are high. But there is no other time when life can switch from dreary to fluffy and white in the blink of an eye. When you come inside from swimming, do you get hot cocoa? Can you make forts out of fall leaves? Heck no. That's the winter wonderland, baby. Embrace snow days. Celebrate warm drinks and cozy sweaters. When life gives you snow, make snowmen. Flip. Click. Enjoy.

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eye candy

Send Your Love Linoleum block prints to impress your Valentine.

DOWNLOAD EASY STEPS

BY Q U E N T I N LU E N I N G H O E N E R 10

WINTER 2012 ď‚&#x; machemag.com


on the fly

FREE PRINTABLE DOWNLOAD

Hearts of Gold Five minutes and some edible spray paint and you have the coolest treats on the block. BY A N A N DA S PA DT 12

WINTER 2012 ď‚&#x; machemag.com


WWW. DA NIELJOHNSONPHOTO.COM


visualize

Infused Vodkas Because mixing a great cocktail just isn't impressive enough anymore.

FREE PRINTABLE DOWNLOAD

COFFEE VODKA

C R AC K E D P E P P E R VO D KA

CUCUMBER VO D KA

Makes a great white russian.

Makes a great bloody mary.

Makes a great cucumber cooler.

1/2 cup crushed (not ground) coffee beans; shake every two days during infusion.

2 tablespoons fresh cracked pepper; invert jar at least once every day during infusion. Strain before serving.

1 medium cucumber chopped and muddled in the quart jar prior to adding vodka; shake every two days during infusion.

Check vodkas' flavor after two weeks of infusion

STYLING + RECIPES BY BEN + A N A N DA S PA DT • P H OTOS BY DA N J O H N S O N 14

WINTER 2012  machemag.com


BLOODY MARY serves 1 • 5 minutes • $ 1 1/2 ounces pepper vodka (see recipe) 1 teaspoon hot sauce (we use sriracha) dash celery salt 6-ounce tomato juice baby gherkin olive cheese ground black pepper

1. Put ground black pepper on a plate, wet rim of glass and rub in cracked black pepper to cover the rim. 2. Combine vodka, hot sauce and tomato juice. Shake and pour over ice. 3. Garnish with celery salt and put gherkin, olive and cheese on a toothpick or skewer as a garnish as well.

DOWNLOAD RECIPE CARD


FREE PRINTABLE DOWNLOAD

COFFEE WHITE RUSSIAN serves 1 • 30 seconds • $

1 1/2 ounces coffee vodka (see recipe) 4 ounces half-and-half 1. Combine ingredients and pour over ice.


CUCUMBER COOLER serves 1 • 1 minute • $

1 1/2 ounces cucumber vodka 6 ounces club soda cucumber wheel slit to the middle as garnish Combine liquid ingredients and pour over ice. Garnish with cucumber wheel.

FREE PRINTABLE DOWNLOAD


wrapped up FREE PRINTABLE DOWNLOAD

Guilded Gifts Nobody will wonder who your gift is for.

DESIGN BY ASHLEY KOS M I C K I • P H OTO BY DA N I E L J O H N S O N 18

WINTER 2012  machemag.com


Professional Makeup Artist Bridal, Beauty, Glamour, Fashion beautybymelissa.mixform.com 717-405-9529


for the kids

Carrot Nose Don't be caught in a storm unprepared. Build a snowman kit.

BY HEATHER W I N K E L • P H OTOS BY K R I STA H U R ST 20

WINTER 2012  machemag.com


Hang a kit on your friend's door to invite them to come out and play.

FREE PRINTABLE DOWNLOAD

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simplify

Perfect Pairings Date night dish and wine duos to share with the one you love.

RECIPES, STYLING + P H OTOS BY J OA N N E + A DA M G A L L AG H E R

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PASTA CARBONARA serves 2 • 5 minutes prep • 15 minutes total • $ 1/2 pound spaghetti or linguini 1 tablespoon olive oil 3 slices thick-cut bacon, cut into 1/4-inch pieces 3/4 cup grated Parmigiano-Reggiano cheese 2 egg whites, whisked 2 unbroken egg yolks salt and pepper

1. Bring a large pot of salted water to a boil. 2. Cook pasta according to package directions. 3. Heat olive oil in a large skillet over medium heat. Add bacon and cook until it has rendered its fat and is crisp. 4. Transfer bacon to a plate, then discard enough bacon fat so that two tablespoons are left in the pan. 5. Scoop out 1/4 cup of pasta water, then drain pasta. 6. Put pan with bacon fat back on the heat, then add reserved pasta water and pasta to pan with bacon fat, toss and cook one minute. 7. Remove from heat, then add 1/2 cup of the cheese, egg whites and freshly ground pepper. Toss until well mixed. 8. Divide pasta between two bowls, make a nest in the middle then gently slide an egg yolk into each nest. 9. Top with the remaining cheese, bacon and a sprinkle of freshly ground pepper. Serve immediately. Note: When eating, use a fork to pierce the egg yolk to coat the spaghetti. PAIR WITH chardonnay or dry sparkling rose

FREE PRINTABLE DOWNLOAD


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THAI CHICKEN CURRY serves 2 • 10 minutes prep • 20 minutes total • $ 2 tablespoons olive oil 1/2 pound chicken breast, thinly sliced 1/2 medium onion, sliced 1/2 red pepper, sliced 1/2 cup sliced red cabbage 2-3 teaspoons Thai red curry paste one 12-ounce can coconut milk 1 tablespoon fish sauce 1/4 cup thinly sliced fresh basil 1 tablespoon fresh lime juice

1. Heat a large skillet over medium-high heat. Add oil, then cook chicken until browned on each side, three minutes. 2. Add onion and bell pepper, and cook three minutes. 3. Move chicken, onion and bell pepper to the side of the skillet, then add one teaspoon of curry paste and 1/4 cup of the coconut milk. Whisk until combined, then toss with chicken, onion and bell pepper to coat. 4. Add remaining coconut milk and fish sauce. 5. Taste for seasoning, then add additional curry paste if needed. 6. Reduce heat to low and cook five minutes until chicken is cooked through. 7. Before serving, stir in basil and lime juice. Note: Thai curry paste and fish sauce can be found in the international aisle of the grocery store. PAIR WITH off-dry Riesling, sparkling wine or rose FREE PRINTABLE DOWNLOAD

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FREE PRINTABLE DOWNLOAD

CLAM PIZZA serves 2 • 10 minutes prep • 45 minutes total • $

2 tablespoons olive oil 4 garlic cloves, smashed 1 dried bay leaf 1/4 teaspoon red pepper flakes 1 1/2 cups dry white wine 20 littleneck clams 1 cup cream store-bought pizza dough, room temperature 10 fresh basil leaves 1/4 cup arugula

1. Move an oven rack to the lower third of the oven. If you have one, place a pizza stone on rack, then preheat oven to 500 degrees for 20 to 30 minutes. 2. Heat olive oil in a large saucepan over medium-high heat. Add garlic, bay leaf and red pepper flakes, and cook until fragrant and the garlic begins to brown. 3. Add clams and wine, cover and cook until clams have opened, five to seven minutes. 4. Remove clams from saucepan and let cool. Remove clams from shells, then discard shells. 5. Strain cooking liquid, then cook over medium-high heat until reduced by half. 6. Add cream and continue to cook until thickened and sauce coats the back of a spoon. Cool. 7. Divide pizza dough in half, then shape into two pizzas on a pizza peel or the back of a baking sheet. 8. Add one to two spoonfuls of clam sauce over each pizza, then top with clams. 9. Transfer pizzas to oven and bake eight to 10 minutes until browned. 10. Sprinkle with basil leaves and arugula; serve immediately. Notes: Before cooking, thoroughly clean clams. Discard uncooked and open clams as well as cooked and closed clams. If you do not have a pizza stone, cook pizzas on the back of a baking sheet.

PAIR WITH crisp, clean and light pinot grigio, savingnon blanc or Chablis

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Stay up- to - d ate b e t we e n i ss u e s to o !

We have b e h i n d - t h e - s ce n e s u p d ate s , sneak peeks a n d b o n u s re c i p e s o n o u r b l o g . You'll find us on Twit te r at @ m a c h e m a g a n d o n Fa ce b o o k to o !

All this a n d m o re at m a c h e m a g .co m.

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published five times a year, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe.


three solutions

Rollin' in Dough Toppings, schmoppings. Pizza is measured by the crust.

RE CIPES BY ASHLEY KOS M I C K I • P H OTOS BY DA N I E L J O H N S O N 28

WINTER 2012  machemag.com


FREE PRINTABLE DOWNLOAD

FREE PRINTABLE DOWNLOAD

FREE PRINTABLE DOWNLOAD

STONE-FIRED PIZZA CRUST

CHI-TOWN PIZZA CRUST

PITA PIZZA

Serves 2-4 • 3 1/2 hours • $

Serves 2-4 • 2 1/2 hours • $

1/4 cup warm water 1 1/4 teaspoon instant yeast 2 cups bread flour 3/4 teaspoon salt 3/4 cup water 2 tablespoon olive oil

DRY INGREDIENTS 1 1/2 cups flour 1/4 cup cornmeal 1 teaspoon salt 1 teaspoon sugar 1 1/4 teaspoon instant yeast

1. Preheat oven to 500. 2. Mix yeast and water in a small bowl. 3. In a large bowl, mix dry ingredients. After two minutes, combine the additional 3/4 cup of water with the yeast-water mixture. 4. Add yeast, water and olive oil to large bowl with dry ingredients. Mix, then knead for five minutes until smooth. 5. Place in large, covered bowl covered with what?, coated with olive oil, for two hours. 5. Push down on dough. Roll into ball. Place in bowl covered with damp cloth. Let sit for 15 to 25 minutes. 6. Roll into circle. Top with sauce, cheese and toppings. 7. Bake on pizza stone for 30 minutes or until edges are golden. Note: When baking with pizza stone, heat the stone in the oven as it heats up from “off.”

WET INGREDIENTS 1/2 cup warm water 1 teaspoon olive oil 1 1/2 tablespoon butter, melted (plus 1 1/2 tablespoon butter, melted later in recipe)

1. Preheat oven to 425. 2. Mix dry ingredients together evenly in mixing bowl. Add wet ingredients. Mix two minutes. Knead on floured surface until smooth. 3. Cover in lightly oiled bowl. Let dough rise for one hour. 4. Roll dough out and spread one tablespoon of melted butter over top. Roll up from one side and fold both ends over onto itself to create an oval or ball. Place back in covered bowl to rise for 45 minutes. 5. Add sauce and toppings. 6. Bake for 25 minutes in a round pan.

Serves 2 per pita circle • 30 minutes • $ If you don't have time to make your own crust, pick up pita at the store.

1. Preheat oven to 350. 2. Coat pita circle lightly with olive oil, then add sauce or pesto along with chicken, mozzarella or other toppings. 3. Bake for 20 minutes. Two shown: Pesto with chicken and Parmesan and mozzarella. Red sauce, sliced tomatoes and mozzarella. Topped with basil after baking.

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seasoned

Oh My Darlin' This tiny, sweet, citrus treat is more than just a snack.

STYLING + PHOTOS BY A DA M + J OA N N E G A L L AG H E R


ROASTED OLIVES WITH CLEMENTINES serves 4 • 5 minutes prep • 20 minutes • $ 1 clementine, sliced 2 cups mixed olives ¼ teaspoon red pepper flakes 1 sprig fresh rosemary 1/2 cup olive oil bread for dipping

1. Preheat oven to 475 degrees. 2. Add clementines, olives, red pepper flakes, rosemary and olive oil to a bowl and toss, then add mixture to an oven-safe baking dish. Roast 15 minutes. Cool 5 minutes. Serve with warm bread.

FREE PRINTABLE DOWNLOAD

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STEAK TACOS

WITH CLEMENTINE, RED ONION & BACON SALSA serves 4 • 5 minutes prep • 20 minutes total • $

STEAK 1 pound flank or skirt steak 1 tablespoon chile powder salt and pepper eight 6-inch tortillas

SALSA 1 cup diced, peeled clementines (2 clementines) 1/2 cup chopped red onion 1/4 cup chopped fresh cilantro 3 cooked bacon slices, chopped 2 tablespoons olive oil 1 tablespoon rice wine vinegar salt to taste

1. Rinse red onion in cold water, then add to a medium bowl with clementines, cilantro, bacon, olive oil and rice wine vinegar. Toss, then season with a pinch of salt. 2. Pat steak dry. Lightly brush with oil and season with chile powder, salt and pepper. Cook steaks in a heavy skillet or grill over medium-high heat until desired doneness is reached, about two minutes per side for medium-rare. 3. Serve steaks in tortillas and topped with salsa.

FREE PRINTABLE DOWNLOAD


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FREE RECIPE CARD

CLEMENTINE + FENNEL SALAD serves 4 • 10 minutes • $

2 clementines, peeled 1 large fennel bulb, thinly sliced 1/4 cup dried cherries 1 tablespoon olive oil 1 tablespoon red wine vinegar salt and pepper Slice clementines crosswise, then add to a large bowl with fennel, cherries, olive oil, vinegar, and a pinch of salt and pepper. Toss and taste for seasoning.

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CLEMENTINE CAKE serves 6 • 15 minutes prep 1 hour 5 minutes total • $ 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon ground cloves 1 cup 2 percent plain Greek yogurt 1 cup sugar 3 large eggs 1 tablespoon grated clementine zest (2 clementines) 1 teaspoon vanilla extract 1/2 cup vegetable oil GLAZE 1/3 cup sugar 1/3 cup freshly squeezed clementine juice

1. Preheat oven to 350 degrees. Generously grease a 10-by-5-by 2 ¾-inch loaf pan and line the bottom with parchment paper. 2. Sift flour, baking powder, salt and cloves into a large bowl. 3. Add yogurt, sugar, eggs, clementine zest, vanilla extract and vegetable oil to another large bowl, then whisk until blended. 4. Using a spatula, fold the dry ingredients into the wet ingredients. Pour into a prepared loaf pan and bake 50 minutes. Allow cake to cool in pan 15 minutes. 5. In the meantime, make the glaze. Add sugar and clementine juice to a saucepan over medium heat. Stir until the sugar dissolves and the liquid is clear. Remove from heat and set aside. 6. Remove cake from pan and place on a cooling rack. While the cake is warm, pour glaze over cake. Cool.

FREE PRINTABLE DOWNLOAD

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Breakfast in Bed One boy, one girl and one amazing cup of tea.

STYLING BY HEATHER W I N K E L • P H OTOS BY K R I STA L E I G H H U R ST FOOD BY KRISTINA HOPKIN S • H A I R A N D M A K E U P BY M E L I SSA M C H U G H


SUNNY CUPS RECIPE


SUNNY BREAKFAST CUPS Your love will think you’re a pro, but this savory breakfast treat is made with ease. Makes 6 • Total 35 minutes • $ 3 tablespoons unsalted butter, melted 6 slices sandwich bread 6 slices bacon 6 large eggs coarse salt ground pepper

1. Preheat oven to 375. 2. Lightly butter six muffin cups (if using a 12-cup pan, leave empty space in between). 3. With a rolling pin, flatten bread slices slightly and cut each piece into a circle. 4. Press a circle into each muffin cup, making sure bread comes to edge of cup. 5. Brush bread with remaining butter. 6. In a large skillet, cook bacon over medium heat for four minutes, until almost crisp. Flip once. (Bacon will continue to cook in the oven.) 7. Put one bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. 8. Bake until egg whites are set (20 to 25 minutes). Run a knife around cups to loosen toasts. Serve immediately.


HEART PANCAKES Make hearts flutter with this sweet shape.

1. Make pancake batter as directed. 2. Oil inside of heart-shaped cookie cutter and place on griddle. 3. Pour batter into cookie cutter until bottom of pancake is brown. 4. Remove cookie cutter and flip heart-shaped pancake.

FREE PRINTABLE DOWNLOAD


TIP:

Use a fo o d frie n d l y pot te r y mar ke r to w r i te a se c re t mess a g e.


BUY THIS GARLAND


COZY LOVE A perfect winter day away for just you two.

STYLING BY HEATHER W I N K E L • P H OTOS BY K R I STA L E I G H H U R ST FOOD BY KRISTINA HOPKIN S • H A I R A N D M A K E U P BY M E L I SSA M C H U G H


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LAYER IT Layer blankets to cover more ground.

YOU CAN PLAY LIKE YOUR KING AND QUEEN FOR THE DAY. machemag.com  WINTER 2012

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ON THE GO Wrap sandwiches in brown craft paper and stamp with love. Coffee filters double as chip cups and everyt packs up neat in an old school lunch box.

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FREE DRINK RECEIPE

RED HOT SPRITZER serves a small group • 1 hour total

2 handfuls Red Hots candies 1/2 tablespoon whole cloves 1 cup water one 48-ounce apple juice or cider one 48-ounce cranberry juice cocktail 1 liter club soda

1. Mix one handful of Red Hots, cloves and water in saucepan and bring to a a boil to melt candy. 2. Strain and cool. 3. Combine with other liquid ingredients. 4. Serve in cold glass and garnish with leftover Red Hots. Note: Use 64-ounce bottles of apple and cranberry juice and use leftovers to make ice cubes. Tip: To make spritzer ahead of time, add all ingredients except club soda. Combine with club soda before serving.

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HEART IN HAND GLOVES Bring two heart halves together for a handful of love.

pair of gloves felt embroidery thread needle scissors

1. Using our free template, trace and cutout two heart halves from felt. 2. Put gloves on and place heart halves so that when you make a cup with your hands the two halves make a heart. 3. Take off gloves and use embroidery thread to sew heart halves in place. Use longer stitches for a rustic look.

FREE PRINTABLE DOWNLOAD

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THERE’S NO BETTER WAY TO WARM UP ON A COLD WINTER DAY THAN A THICK, DELICIOUS STEW.

FREE PRINTABLE DOWNLOAD

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HEARTY BEEF STEW serves 6 • 30 minutes prep • 1 hour to 1 hour, 45 minutes total

1/3 cup all-purpose flour 1 tablespoon parsley 1 teaspoon thyme 1 1/2 pounds boneless beef chuck, cut in 1 -to 1-1/2-inch pieces 2 tablespoons olive oil 8-10 ounces cipollini onions, peeled 4 carrots, peeled, cut in 1-inch pieces one 8-ounce package mushrooms 8 small gold potatoes, halved 3 tablespoons tomato paste 2 tablespoons spicy brown mustard one 14-ounce can beef broth one 12-ounce bottle dark porter beer (we used Mad River Steelhead Porter) one bay leaf salt pepper

1. Combine flour, parsley, thyme, one teaspoon pepper and 1/2 teaspoon salt in a large bowl. Add beef, a few pieces at a time, and stir to coat. Keep leftover flour mixture. 2. In 6-quart Dutch oven, heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms and potatoes. Cook and stir three minutes. Stir in tomato paste, mustard and remaining flour mixture. Add broth, beer and bay leaf. Bring to a boil; reduce heat. Cover and simmer one hour, 15 minutes or until beef is tender. Remove and discard bay leaf. Serve with cornbread.

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RENT THIS COTTAGE!

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STAY HERE Your cozy weekend is just a click away!

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kitchen savvy

Cooking Convert Everything you pretend to already know.

= 1/8 TEASPOON = A PINCH

= 1/16 CUP - 1 TABLESPOON

=

= 1 TABLESPOON = 3 TEASPOONS

= 1/4 CUPS = 4 TABLESPOONS

=

1/2 CUP = 8 TABLESPOONS

1 CUP = 16 TABLESPOONS

= 2 CUPS = 1 PINT

= 4 CUPS = 1 QUART

ILLUSTR AT I O N S BY A N A N DA S PA DT 58

WINTER 2012  machemag.com


ft

W E N

i G !

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je , s

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Order flowers for your sweetheart, already! paisleypoppyomaha.com


just craft it

Day-glo Step back '80s — neon has taken over, yet again.

NEON VASES 6 beer bottles beer box carrier spray-paint primer spray paint in desired colors newspaper or dropcloth 1. Remove labels from bottles by soaking them in hot water with a little dish soap. 2. Dry and clean. 3. Place clean bottles on newspaper and coat with primer. Allow to dry. 4. Apply several light coats of colored spray paint until bottles are covered. 5. Prime and spray paint box carrier.

BY ANANDA SPA DT • P H OTO BY DA N I E L J O H N S O N 60

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DOWNLOAD STEP-BY-STEP INSTRUCTIONS

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beauty fix

Dry Skin Be Gone Protect your skin from the winter blues with this routine. The changing seasons can mean changes to your skin and skin-care routine. When winter weather rolls in, you may find your skin becoming dry, itchy, cracked and even wind-burned. But you can protect yourself from the elements of winter—wind, bitter cold or even indoor heat. These few simple steps can help improve the way your skin looks and feels. • J  ust because it’s cold doesn’t mean you can skimp on the SPF. The sun’s rays can bounce off snow and ice, making you more susceptible to damaging UVA and UVB rays. Sunscreen should be worn 365 – or, in the case of 2012, 366 – days a year. • S  witch out your normal cleanser for a more moisturizing one. • If you have dry patches, spot-treat them with a heavier moisturizer day and night.

• Skin care shouldn’t stop at your face. When bathing, use warm instead of hot water, which can strip your skin of moisture. Also, consider slathering on a thick moisturizer while your skin is moist. • D  on’t forget your lips! To prevent dry, cracked lips, use a balm with an SPF of at least 15. • Keep yourself hydrated by drinking plenty of water (at least eight 8-ounce glasses per day are recommended). You may find it beneficial to use a humidifier in your home during the colder months to put moisture into the air.

BY LICENSED ESTHETICIAN JEN N A S H E E TZ • I L LU ST R AT I O N BY A N A N DA S PA DT 62

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{with love}

QuiteLikeIt.etsy.com machemag.com  WINTER 2012

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GIFT Le t te r in a bottle S h o p terrain.com

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fresh picks J E W E L RY

SHADES

Painted ID Cuff needsupply.com

Chels e a houseofharlow 1 9 6 0.co m

NOTE

SHOE

Yo u ' re a Fox Card r i f l e p aperco.com

Short Bike r B o o t lagarcon n e.co m

Your new favorite everything

BEST PICTURE NOM

P H O N E ACC E SS O RY

K I TC H E N G A D G E T

M i d n i ght in Paris A m a zon.com

Aztec patter ipone case society6.com

Spaghetti mea s u r i n g to o l reykjavikcorne r sto re.co m

WINTER 2012 ď‚&#x; machemag.com


Introducing

The

PERFECT CA R D

It's shiny, it's friendly, and it never goes out of style.

www.quitelikeit.com

TO ORDER CARDS CLICK HERE


we dig

CINNAMON A yummy addition to apples, oatmeal or cake mixes. Mix one teaspoon cinnamon with one tablespoon sugar, then roll store-bought sugar-cookie dough into it before baking for easy Snickerdoodles!

RED PEPPER FLAKES Spice pasta sauces, soups and stir-frys up with ease. Add 1/2 teaspoon, taste, then go from there.

Spice It Up Keep these spices on hand to make your taste buds tingle.

HERBS DE PROVENCE This mix of thyme, rosemary, lavender and more is great on chicken, pork or mixed with cooked vegetables tossed in butter. Add a bit to olive oil for a great dipping oil.

BY ADA M + J OA N N E G A L L AG H E R 66

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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published five times a year, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe.


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Flowers and gardens and rising temperatures, oh my!

COMING APRIL 2012

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We collect good ideas. We'd love to feature yours. hello@machemag.com

PHOTO BY HEAT H ER W IN K EL

put a spring in that step


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Start filli n g u p yo u r re c i p e b ox to d ay ! Planning your ow n p a r t y i s a s e a sy a s 1 . . . 2 . . . 3 .

All this a n d m o re at m a c h e m a g .co m.

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published five times a year, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe.


Fresh and easy date-night recipes

Adam and Joanne of Inspired Taste are professional recipe developers and food photographers specializing in delicious date-night recipes for couples on the go.

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maché magazine-winter 2012